Wild Rice with a Southern Flair

For all those who love Paula Deen, but don't agree with the amounts of butter and oil she incorporates in her cooking, here is one of her recipes with half the fat! No diva should consume more butter than she needs to, waste the calories on something worth it, like Starbucks! But, if you're like my husband who is taking advantage of being here in the South and enjoying all the fatty food it has to offer, you'll love this recipe. I have omitted a few of the ingredients, but it still tastes great, because I love my fatty white chocolate mochas, which I would find worth indulging the calories. It's also perfect for that working diva on the run or the busy mom, who wants to avoid feeding her kids junk food!

Shrimp and Wild Rice w/ Cream of Mushroom dressing (optional)

Ingredients:

• 1/4 teaspoon of paprika
• 1/4 teaspoon of salt
• 1/4 teaspoon of all spice or all purpose seafood seasoning
• 1/2 pound of shrimp
• 1box of Uncle Ben's Wild Rice Original Recipe
• 1 tablespoon of oil
• 1 can of Campbell's Cream of Mushroom Soup ( optional)

Cooking Directions

1. Heat oil in a skillet or frying pan on medium to medium/low heat.

2. Once the oil starts to sizzle, put in shrimp with spices.

3. Mix the shrimp around with the spices until the shrimp is slightly pink or tender. It all depends upon how tender you like your shrimp. This usually takes no more than 10 minutes.

4. Prepare Uncle Ben's Wild Rice Recipe as you usually would.

5. Heat Campbell's Cream of mushroom soup.

6. Once the soup is warm or hot, put it in skillet with shrimp, for about 5 minutes of cooking.

Steps 5 and 6 are optional, my husband prefers it without the cream of mushroom soup.

7. Once rice is done, but still warm, mix in shrimp. Meal is complete.