Shrimp and Rice Casserole

5.0
( 2 reviews )
Review
Cooking Mode
13
Ingredients
30m
Prep Time
30m
Cook Time
1h
Ready In

Recipe: #622

October 16, 2011

Categories: Casseroles, Onions Peppers, more

Save
recipe
Rate &
Review
Print
Get
Cooking
Pin
Share

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

"My version of a recipe from Southern Living. I switched to brown rice and reduced-fat cheese; and changed some of the ingredient amounts (increased amount of shrimp, bell pepper, and ground pepper). This is a good solid recipe. If you want to kick it up a notch, go with the cayenne pepper or Old Bay Seasoning."

Original is 4 servings
Change
I've Tried It


Try Our Hands Free Cooking Mode

Ingredients

Nutritional

  • Serving Size: 1 (356.2 g)
  • Calories 647.3
  • Total Fat - 20.4 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 115 mg
  • Sodium - 641.5 mg
  • Total Carbohydrate - 94 g
  • Dietary Fiber - 3.8 g
  • Sugars - 3.7 g
  • Protein - 21.3 g
  • Calcium - 308.8 mg
  • Iron - 6.9 mg
  • Vitamin C - 60.9 mg
  • Thiamin - 0.4 mg


Try Our Hands Free Cooking Mode

Step by Step Method

Step 1

Prepare rice according to package directions.

Step 2

Preheat oven to 350*F.

Step 3

Melt butter in a large skillet over medium heat; add bell pepper, onion, celery, and garlic. Saute 10 - 12 minutes or until tender.

Step 4

Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. Do not over cook the shrimp.

Step 5

Combine shrimp mixture and rice.

Step 6

Pour into a lightly greased 8 x 8 inch baking dish. Sprinkle with cheese and breadcrumbs.

Step 7

Bake for 15-20 minutes (or broil 3-4 minutes) until cheese is melted.

Tips


No special items needed.

2 Reviews

Write Review
Mary

This is a great combination of flavors, textures, and colors, Kathy. I've been looking for a recipe that combines shrimp and rice in an oven dish without overcooking the shrimp, and this fit the bill beautifully. I did reduce the butter to two tablespoons and added 1/2 cup of white wine to loosen the sauce a bit, but without loss of flavor. We liked it with a wild rice blend and served it with a fresh spinach salad. Impressive!

5.0

review by:
(3 Aug 2012)
Kchurchill5

First, my apologies for no picture. I made this for one of the Ladies I cook for. It is all made, but she will bake it today for lunch. It was still warm when I dropped it off, so she will just be finishing it. It turned out wonderful, and the flavor was very nice. I used large shrimp, and I did add Old Bay, a pinch of cayenne and black pepper. I thought it needed just a bit more of a kick. I also subbed out red for green pepper, but that certainly didn't change a thing - they looked better at the market. A little fresh parsley for a fresh flavor and color. But none of that really changed the overall dish. VERY TASTY, easy and quick to prepare. I did make a small tasting bowl (a couple of bites) for me, as I had never made it before - before I dropped it off. Mine did have the melted cheese and bread crumbs. A Very Nice recipe! My friends would certainly love it, and it will be made again.

5.0

review by:
(27 Feb 2012)
Write Review

You'll Also Love