Makeover Shrimp Rice Casserole Recipe
- 1 pound uncooked Daily Chef 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 until cheese is melted. Yield: 6 servings.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Makeover Shrimp Rice Casserole(15)
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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.
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!
When the whole family loves it, you know you have a winner.
Could you use chicken instead of shrimp?
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.
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