1/2 cup olive oil
1 pound baby shrimp - peeled, deveined and cubed
1 1/2 cups celery seed
1 cup uncooked white rice
1 (8 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced mushrooms, drained
1 teaspoon salt
1 teaspoon ground black pepper
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 tablespoon mayonnaise
Heat oil in a large heavy skillet over medium heat. Place the shrimp in the oil. Saute until opaque, about 5 minutes. Remove shrimp from oil, and drain on paper towels.
Heat oil in a large skillet over medium heat. Add the celery seed and white rice and saute for about 10 minutes. Stir in mushrooms and salt, and cook until translucent.
Return shrimp, celery seed, and rice to the skillet, and reduce heat to medium. Bring the rice to a boil and add the mushrooms and salt. Drain the rice, and stir into the mixture. Gradually stir in the cream cheese and sour cream.
Transfer the mixture to a large serving dish. Keep the skillet covered in order to prevent over browning on the bottom.
REPARD shrimp and celery seed. Top with cream cheese mixture. Serve warm.
⭐ ⭐ ⭐ ⭐ ⭐