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Makeover Shrimp Rice Casserole
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1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons butter, divided
12 ounces fresh mushrooms, sliced
1 large green pepper, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/3 cups fat-free milk
3 cups cooked brown rice
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes
or until shrimp turn pink. Remove and set aside. In the same skillet, saute the
mushrooms, green pepper and onion in remaining butter until tender. Stir in the
flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook
and stir for 2 minutes or until thickened. Add the rice, 1/2 cup cheese and
shrimp; stir until combined. Pour into a 1-1/2-qt. baking dish coated with
cooking spray. Cover and bake at 325° for 30-35 minutes or until heated
through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |