Shrimp Rice Casserole

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Shrimp Rice Casserole

With its tender shrimp, fluffy rice, and a myriad of flavors, Shrimp Rice Casserole is both a cozy and adaptable recipe. Because of the abundance and celebration of seafood near the Gulf Coast, this dish has its origins in Southern cuisine. If you’re looking for a satisfying one-pan dish, this is a great choice. It’s also great for gatherings with family or friends. The creamy texture and flavorful combination will have your taste buds dancing, and the ease of preparation makes it perfect for weeknights when you’re short on time.

A crisp green salad drizzled with tangy vinaigrette is the perfect accompaniment to this shrimp rice casserole, cutting through the richness of the dish. To soak up the creamy sauce, garlic bread or a crusty baguette are all great options. Steamed broccoli or roasted asparagus are vegetable-forward side dishes that complement the main course with crispness and nutritional content.

Servings

Six servings of shrimp rice casserole

Ingredients

  • 1 1/2 cups of white, long-grain rice
  • 225 milliliters of chicken broth
  • 1 big onion, coarsely chopped
  • 1 red or green bell pepper, diced
  • 1 pound large shrimp, peeled and deveined
  • 3 cloves of minced garlic
  • 3/4 cup of cheddar cheese, grated
  • 1 cup of sour cream
  • 1 can (10.75 oz.) of cream of mushroom soup
  • 1.5 milligrams of Old Bay seasoning
    • 1/2 teaspoon of paprika
    • 1/2 teaspoon of black pepper
    • 1/2 teaspoon of salt
    • 2 teaspoons of olive oil
    • Optional: 1/4 cup of chopped fresh parsley for garnish

    Instructions

    1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a baking dish that measures 9 by 13 inches.
    2. Bring the chicken broth to a boil in a large saucepan. Add the rice, reduce the heat to low, cover, and simmer for 15 to 18 minutes, or until the rice absorbs all of the liquid.
    3. In a large pan, heat the olive oil over medium heat while the rice is cooking. Add the garlic, bell pepper, and onion. Sauté for about 5 minutes, or until the veggies are softened.
    4. Add the shrimp and cook for about three minutes, or until they just begin to turn pink. Remove from heat.
    5. In a large bowl, mix together the rice, shrimp, veggies, sour cream, cream of mushroom soup, Old Bay seasoning, paprika, salt, and black pepper. Add the shredded cheddar cheese and mix well.
    6. Spread the mixture evenly in the prepared baking dish.
    7. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is slightly browned.
    8. Remove from the oven and let it rest for a few minutes before cutting and serving. If desired, top with chopped fresh parsley.

    Changes and Hints

    • Substitute diced cooked chicken or turkey for the shrimp for an alternate protein choice.
    • For added nutrition and taste, try adding additional veggies like peas, celery, or mushrooms.
    • To add a little spice, you may either pinch some cayenne pepper or dice some jalapeños.
    • Using a combination of cheeses, such as pepper jack and Monterey jack, may give the dish a unique taste.

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