Shrimp Casserole Recipe
Today's shrimp casserole recipe introduces a delicious combination of plump shrimp, cheese, mushrooms, fresh veggies, and rice - all baked to creamy perfection.
Servings: 4 servings
- 16 oz raw shrimp peeled, deveined, equals 28 oz whole
- 1 tbsp unsalted butter
- 1 tbsp garlic minced
- 3 oz yellow onion diced
- 8 oz white mushroom sliced
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tsp Sriracha
- 2 oz red bell pepper diced
- 4 oz green peas
- 1/2 cup unsalted chicken broth
- 1/4 cup heavy cream
- 2 cup cooked medium-grain white rice
- 2.5 oz cheddar cheese shredded
- 2 tbsp parsley chopped
In a skillet, melt 1 tbsp unsalted butter over medium heat. Sauté 1 tbsp minced garlic and 3 oz diced yellow onion for 2 minutes until fragrant.
Add 8 oz sliced white mushroom and sauté for 3 minutes until golden and tender.
Add 16 oz peeled and deveined shrimp and the spice blend of 1/2 tsp ground black pepper, 1/4 tsp salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika, and 2 tsp Sriracha to the skillet. Stir for 2 minutes.
Add 2 oz diced red bell pepper and 4 oz green peas. Keep sautéing for 2 minutes.
Add 1/2 cup unsalted chicken broth and 1/4 cup heavy cream to the skillet. Stir occasionally for 3 minutes until slightly thickened.
Remove everything to a mixing bowl and let it cool. Preheat the oven to 390℉ while waiting.
Stir in 2 cups of cooked medium-grain white rice to the mixing bowl. Toss to combine.
Pour the mixture of shrimp and rice into a baking casserole dish. Spread out evenly. Sprinkle 2.5 oz shredded cheddar cheese on top.
Put the baking dish into the oven and bake for 20 minutes.
Garnish with 2 tbsp chopped parsley and serve hot.
Serving: 1serving | Calories: 496kcal | Carbohydrates: 38g | Protein: 51g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 362mg | Sodium: 583mg | Potassium: 907mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1321IU | Vitamin C: 29mg | Calcium: 290mg | Iron: 4mg