Makeover Shrimp Rice Casserole Recipe

4 18 25
Makeover Shrimp Rice Casserole Recipe
Makeover Shrimp Rice Casserole Recipe photo by Taste of Home
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Makeover Shrimp Rice Casserole Recipe

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4 18 25
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min.

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

Nutritional Facts

1 cup: 318 calories, 10g fat (6g saturated fat), 137mg cholesterol, 621mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Makeover Shrimp Rice Casserole in Light & Tasty June/July 2005, p15

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Reviews forMakeover Shrimp Rice Casserole

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MY REVIEW
abbasgael User ID: 5941136 274794
Reviewed Oct. 2, 2017

"Really not impressed."

MY REVIEW
JCV4 User ID: 628113 62618
Reviewed Apr. 28, 2014

"Very tasty! I used some garlic in this dish, too."

MY REVIEW
jgc47 User ID: 3140308 84132
Reviewed Feb. 17, 2013

"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."

MY REVIEW
ruthlake User ID: 4486804 141775
Reviewed Mar. 22, 2012

"Could you use chicken instead of shrimp?"

MY REVIEW
HappyMamaw User ID: 6398497 206176
Reviewed Feb. 4, 2012

"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."

MY REVIEW
sb618slb User ID: 2374174 69705
Reviewed Dec. 11, 2011

"<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>"

MY REVIEW
julie73 User ID: 3326549 103908
Reviewed Oct. 1, 2011

"My husband and I enjoy this dish."

MY REVIEW
slagathor12 User ID: 6185610 58911
Reviewed Sep. 15, 2011

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

MY REVIEW
treoncobb User ID: 3696383 206174
Reviewed Apr. 30, 2010

"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!"

MY REVIEW
JoannaM User ID: 4716588 103907
Reviewed Feb. 2, 2010

"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."

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