2 tbsp. chopped onion (I use onion juice)
3 tbsp. butter
2 c. packed wild rice (I use 6 oz. UNCLE BEN'S® Original Recipe long grain and wild rice)
1 can cream of mushroom soup
1/2 tsp. Worcestershire sauce
3 tbsp. lemon juicy
1/2 tsp. mustard
1 c. sharp cheese, cubed or grated
1 lb. cleaned raw shrimp

Saute onion in butter until soft. Stir into cooked rice. Mix soup, lemon juice, Worcestershire, mustard with rice. Add cheese and shrimp. Place in buttered casserole. Bake at 370-375 degrees for 30 minutes. Sprinkle with paprika and fresh parsley. You may double the amount of shrimp used in this recipe for richer results!