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Makeover Shrimp Rice Casserole Recipe

Makeover Shrimp Rice Casserole Recipe photo by Taste of Home

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Marie Roberts of Lake Charles, Louisiana loves the lighter version of her shrimp casserole. And why not? It has only half the calories and sodium and 76% less fat than her original recipe. — Taste of Home's Test Kitchen

This recipe is:

Healthy

Diabetic Friendly

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Makeover Shrimp Rice Casserole Recipe

Prep: 40 min. Bake: 30 min.

Yield: 6 Servings

40 30 70

Ingredients

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

Directions

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 until cheese is melted. Yield: 6 servings.

Nutritional Facts 1 cup equals 318 calories, 10 g fat (6 g saturated fat), 137 mg cholesterol, 621 mg sodium, 35 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Originally published as Makeover Shrimp Rice Casserole in Light & Tasty June/July 2005, p15

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Makeover Shrimp Rice Casserole

Makeover Shrimp Rice Casserole

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(11-15) of 15 reviews

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Reviewed on Apr. 30, 2010 by treoncobb

This was a very good recipe that you don't have to feel guilty about serving! I added bay scallops because my husband likes them more than shrimp. I also added finely chopped broccoli to give it more color. It was great!

Reviewed on Feb. 02, 2010 by JoannaM

This is one of the best shrimp dishes I've ever made. I used yellow pepper instead of green and I only used 1/2 cup of cheese. Will definitely cook this again.

Reviewed on Jan. 25, 2010 by spartan29

Absolutely wonderful! I loved every bite. My family is not big on seeing big pieces of mushrooms so I diced them small. I also used thawed frozen cooked shrimp. Other than that I followed the recipe exactly and the flavor was wonderful. This recipe is a keeper!

Reviewed on Mar. 28, 2009 by getto140

I've made this several times and we love it. Very tasty and easy to prepare.

Reviewed on Dec. 15, 2008 by drkfireangel18

I loved this dish! It was easy to prepare and we ate every bite. DIdn't have regular brown rice so I used frozen wild rice and it was great! Will definetly make again.

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