- Prep: –
- Cook Time: 4 hr
- Total: 4 hr
- Serving: 6-8 servings
Slow cooked rice and shrimp dish.
- 3 boil in bags rice
- 2 (12 ounce) jars Alfredo sauce
- 2 (10 ounce) cans diced tomatoes with basil
- 2 pounds cooked shrimp
- 1 cup shredded Parmesan cheese
- Cook the rice as directed on the package. Combine the Alfredo sauce and tomatoes in the slow cooker. Cover and cook on low for 3-4 hours. Stir in shrimp. Serve over rice sprinkled with cheese.