Honolulu Shrimp & Rice
Adapted from a recipe in the Casserole Cook Book, page 65.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Lunch, Main Dish
Cuisine American
- 4 strips bacon, diced
- 250 grams ground beef, (8 oz)
- 1 medium onion, finely diced
- 3 cups cooked rice
- 2 cups cooked shrimp, peeled, tails removed
- ⅓ cup celery leaves, minced
- 1 teaspoon salt
- ¼ teaspoon dry mustard
- dash black pepper
- 2 tablespoons light soy sauce
- 2 tablespoons butter, and as needed
- 3 yellow bananas, sliced, not brown bananas
In a large non stick pan, cook the bacon until just crisp.
Add the ground beef and onion, cook until onion is tender and beef has no more pink visible.
Add remaining ingredients except the butter and bananas. Cook, stirring often, until heated through.
In a separate pan, melt the butter, brown the banana slices on both sides.
Add shrimp mixture to a serving dish, ring the edge with browned banana slices. Enjoy.