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With its tender shrimp, fluffy rice, and a myriad of flavors, Shrimp Rice Casserole is both a cozy and adaptable recipe. Because of the abundance and celebration of seafood near the Gulf Coast, this dish has its origins in Southern cuisine. If you’re looking for a satisfying one-pan dish, this is a great choice. It’s also great for gatherings with family or friends. The creamy texture and flavorful combination will have your taste buds dancing, and the ease of preparation makes it perfect for weeknights when you’re short on time.
A crisp green salad drizzled with tangy vinaigrette is the perfect accompaniment to this shrimp rice casserole, cutting through the richness of the dish. To soak up the creamy sauce, garlic bread or a crusty baguette are all great options. Steamed broccoli or roasted asparagus are vegetable-forward side dishes that complement the main course with crispness and nutritional content.
Six servings of shrimp rice casserole
The recipe calls for 1 1/2 cups of white, long-grain rice.
225 milliliters of chicken broth
1 big onion, coarsely chopped 1 red or green bell pepper, diced 1 pound large shrimp, peeled and deveined
minced garlic (three cloves)
3/4 cup of cheddar cheese, grated
One cup of sour cream:
One can (10.75 oz.) of mushroom soup with a cream base
1.5 milligrams of Old Bay seasoning
half a teaspoon of paprika when cooking
Black pepper, half a teaspoon
half a teaspoon of salt
oil from olives, 2 teaspoons
For garnish, you may optionally add 1/4 cup of chopped fresh parsley.
How to Follow
First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a baking dish that measures 9 by 13 inches.
Chicken broth should be brought to a boil in a big saucepan. Cook the rice for 15 to 18 minutes, or until it absorbs all of the liquid, by adding it to the pot and reducing the heat to low. Cover and simmer.
3. In a large pan, heat the olive oil over medium heat while the rice is cooking. Put in the garlic, bell pepper, and onion. After around 5 minutes of sautéing, the veggies should be softened.
Fourth, cook the shrimp for about three minutes, or until they just begin to turn pink. Take out of the oven.
5. In a big basin, mix together the rice, shrimp, veggies, sour cream, cream of mushroom soup, Old Bay flavor, paprika, salt, and black pepper. Add the shredded cheddar cheese and mix well. Just mix everything together.
Spread the mixture evenly in the baking dish you just made. 6.
7. After 25-30 minutes of preheating the oven, the casserole should be bubbling and have a little browned top.
Step 8: Take it out of the oven and let it a few minutes to rest before cutting and serving. If you want, you may top it off with some chopped fresh parsley.
Changes and Hints
Substitute diced cooked chicken or turkey for the shrimp for an alternate protein choice. For added nutrition and taste, try adding additional veggies like peas, celery, or mushrooms. To add a little spice, you may either pinch some cayenne pepper or dice some jalapeños. Finally, using a combination of cheeses, such as pepper jack and Monterey jack, may give the dish a unique taste.