Shrimp Marguery

Ingredients: . 2 lb. Shrimp (peeled) . Extra Virgin Olive Oil . 1 Stick Butter, divided . 3 cups Diced Yellow Onion . 1 cup Diced Green Bell pepper . 1 cup Diced Celery . 4 Cloves Diced Garlic . 2 10-oz cans Rotel Tomatoes . 6 Slices Bread (dampened with water) . 2 cans Cream of Mushroom Soup . 6 cups Cooked Rice . 1 cup Chopped Parsley . 1 cup Diced green Onion . Italian Seasoned Panko Breadcrumbs Directions: Cook rice. Using 4 Tbsp butter and EVOO, sauté first 4 veggies in a deep pot. Add shrimp and Rotel and cook on med-high until shrimp are cooked. Add soup and stir. Remove from heat. Add bread by tearing and squeezing into dish. Add rice, parsley & Green Onion and pour all into a baking dish sprayed with non-stick spray. Cover lightly with breadcrumbs and dot with remaining butter. Bake at 375 degrees for 30-40 minutes.