Description
A creamy and delicious Shrimp and Rice Casserole that combines shrimp, vegetables, and cheese for a comforting meal.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound shrimp, peeled and deveined
- 1 cup diced bell pepper (red or green)
- 1 cup diced onion
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup chicken broth
- 1 teaspoon Old Bay seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Add the minced garlic and shrimp to the skillet. Cook until the shrimp turn pink, about 3-4 minutes. Remove from heat.
- In a large mixing bowl, combine the cooked rice, cream of mushroom soup, chicken broth, Old Bay seasoning, paprika, salt, and pepper. Mix well.
- Fold the shrimp and vegetable mixture into the rice mixture until everything is evenly combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the shrimp mixture.
- Substitute the shrimp with cooked chicken or a mix of seafood for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg