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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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(1-10) of 15 reviews

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Reviewed on Feb. 17, 2013 by jgc47

Very good. Very flavorful. Would be great for company. We like our food on the spicy side and would add more cayene pepper next time.

Reviewed on May. 24, 2012 by dmlapeer

I used jalapenos (seeded) instead of green bell peppers because that was what I had on hand. I also bumped up the cayenne to 1/4 tsp. Spicy but not enough to lose the taste of the shrimp. love it!

Reviewed on Apr. 21, 2012 by Raynebow

When the whole family loves it, you know you have a winner.

Reviewed on Mar. 22, 2012 by ruthlake

Could you use chicken instead of shrimp?

Reviewed on Feb. 04, 2012 by HappyMamaw

I added some snow peas as well as some Old Bay to this recipe and it was a winner! The family approved it for a future meal.

Reviewed on Dec. 11, 2011 by sb618slb

<p>We just love this recipe! It makes such a nice change of pace on a week night and we can use frozen uncooked shrimp stored in the freezer. Add a little more cayenne for an extra kick.</p>

Reviewed on Dec. 04, 2011 by crysmitchell

Rather bland.

Reviewed on Oct. 01, 2011 by julie73

My husband and I enjoy this dish.

Reviewed on Sep. 15, 2011 by slagathor12

The recipe was alright, but I found that it lacked in spices/pizazz.

Reviewed on Jul. 16, 2011 by ckc5780

This was okay. I used shrimp cocktail sauce to spice it up - when making shrimp, I prefer jambalaya. The flavors in this dish seem better for beef if cocktail sauce is not used.

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