Shrimp and Rice Casserole
Created by KittenCal on February 18, 2012
- Servings: 5
- Prep Time: 20m
- Cook Time: 30-35m
- Recipe #4665
Ingredients
- 1 to 1 1/2 pounds medium uncooked shrimp, peeled and deveined
- 1 tablespoon oil
- 2 tablespoons lemon juice,
- 3 tablespoons butter
- 1/2 large green bell pepper, chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/8 to 1/4 teaspoon cayenne pepper, or adjust to taste
- 1 (10 3/4 ounce) can condensed tomato soup, undiluted
- 1 cup heavy 35% whipping cream, unwhipped
- 2 1/2 cups cooked rice (use a firm cooked rice)
- 1 teaspoon seasoned salt, or to taste
- 1/2 teaspoon fresh ground black pepper, or to taste
- 2/3 cup slivered almonds, toasted and divided
- 1/3 cup freshly grated Parmesan cheese (can use more).
How to Make
-
Step 1: Preheat oven to 350 degrees F. Grease a 2-quart baking dish.
-
Step 2: Cook the shrimp in boiling water for 3 minutes or until just pink; drain well then transfer to a bowl, pat the shrimp as dry as possible using paper towels, then and toss with 1 tablespoons oil and lemon juice.
-
Step 3: In a skillet heat butter oven medium-high heat. Add in onion and bell pepper; saute for about 3 minutes or until tender. Add in garlic and cayenne and cook for about 1-2 minutes. Stir in the condensed soup, heavy cream, cooked rice, salt and pepper, 1/3 cup toasted almonds and cooked shrimp; mix until thoroughly combined. Season with more salt and pepper if needed.
-
Step 4: Transfer to casserole dish. Sprinkle with Parmesan cheese. Bake uncovered for 30-35 minutes. Remove from oven and top with remaining 1/3 cup almonds; return to oven and bake for another 20 minutes longer
Nutritional Facts
- Serving Size: 1 (437.7 g)
- Calories 854.3
- Total Fat - 42.7 g
- Saturated Fat - 13.1 g
- Cholesterol - 56.2 mg
- Sodium - 939.7 mg
- Total Carbohydrate - 103.5 g
- Dietary Fiber - 4.3 g
- Sugars - 3.9 g
- Protein - 16.5 g
- Calcium - 242.8 mg
- Iron - 3.6 mg
- Vitamin C - 49.9 mg
- Thiamin - 0.5 mg