Shrimp Pie

Number of Servings: 6

3 Tbsp. Chopped parsley
2 Tbsp. Chopped pimiento
2 Tbsp. Chopped onion
Salt & pepper to taste
2 Tbsp. Butter
3 Cups Hot cooked rice
1 1/2 Lb. Peeled and deveined shrimp
1 Tbsp. Butter
1 10-Oz. Reduced fat, cream of mushroom soup
2 Tsp. Horseradish
1 Tsp. Lime juice

In large skillet, add first six ingredients, cooking until butter is melted and thoroughly combined. Stir in hot rice and press firmly around bottom and sides of a pre-treated 10-inch pie plate. Lightly cook shrimp in butter and put into rice shell. Add soup, horseradish and lemon juice to the skillet, stir until smooth and heated and pour over shrimp. Bake in preheated 350 oven for 30 minutes.