Author Notes
This is a great appetizer or hors d'oeuvre. It's quick and easy to make but it looks and tastes like it was really complicated and took hours. —Coleen McCrea Katz
Ingredients
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1 tablespoon
Butter
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1 cup
Mushrooms sliced
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1/2 cup
Onion chopped
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1 cup
Chicken Broth
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1 pound
pre-cooked Shrimp cut into small pieces
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1 cup
Instant Rice, uncooked
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1 pint
Heavy Cream
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2 cups
Frozen Corn
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2 tablespoons
Corn Starch
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1 tablespoon
Fresh Basil chopped
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1 tablespoon
Fresh Dill chopped
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1/2 teaspoon
Seasoning Salt
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1/2 teaspoon
Fresh Ground Black Pepper
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1/2 cup
Sour Cream
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6 pieces
white bread toasted, cut into hearts and then cut in half
Directions
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In a large dutch oven, melt butter.
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Add onion and mushrooms and saute until soft, about 2 minutes.
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Next add chicken broth, shrimp, rice, cream, corn, cream cheese. Add all spices. Cook and stir frequently until it comes to a simmer, about 5 minutes.
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Continue to simmer for about 5 more minutes.
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Spoon into shooter glasses and top with toast point croutons.
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