• Jenn

Shrimp and Rice Casserole

I enjoy a good heavy creamy casserole as much as the next Midwesterner but, much to my distain, I notice a lot of them use canned condensed soup. This is a recipe I made up because I tried finding one online and they all used condensed soup and canned mushrooms. At the time, I was trying to be a bit lazy and just grab a recipe, but alas… I ended up scratching that idea and putting forth a bit more effort and making my own (which ended up being the best decision over all. Yeah me!) If you can make homemade cream soup, you can make this (or if you can make this you can make all your cream soups) It’s a win-win situation.  I figured with Mardi Gras next week, this would be a good one to share. So enjoy and eat up! Ash Wednesday is the next day and Lent follows right after.

Serves 4-5 Adults

Prep time: about 35 min

Bake time: about 30 min

Ingredients

  1. 1 Cup Cooked Rice

  2. 1/4 of a medium onion (chopped)

  3. 2 Garlic Cloves (chopped)

  4. 1 tbsp. butter

  5. 2 tbsp. olive oil

  6. 1 tbsp. white wine (optional)

  7. 1 lb large raw peeled shrimp

  8. 1 red bell pepper

  9. 8oz cream cheese (cubed)

  10. 6 average size fresh button mushrooms (sliced)

  11. 1 cup half and half

  12. 1/2 cup milk

  13. 1/4 cup flour

  14. 3 cups cheddar cheese

  15. Cayenne pepper & salt (to taste)

Pre heat oven to 350°F

Begin with the butter in a large sauce pan on medium-high heat. Once melted add the onions until translucent and begin to caramelize. Then, add the mushrooms and continue stirring until cooked to your liking. Then add the garlic, stir it around until it becomes aromatic, be careful not to burn the garlic. Now, if you’re using it, add the white wine. Then add the flour whisking it all together. At this point, you will slowly add the half and half. It is really important that you make sure your half and half is very cold and that you slowly incorporate the half and half into the flour mixture or you will have clumps. Bring this to a slight boil then turn the heat down to medium-low. Once you have added all the half and half and it has began to thicken,  you can go back to using a spoon and stir in the cream cheese and 1/2 cup milk. Add the red bell pepper, rice, 1 cup of cheddar cheese and shrimp. Continue stirring until shrimp is pink. Pour into an 8X8in casserole pan, top with the remaining cheddar cheese and bake for 30 minutes.

Let the casserole sit for about 10 minutes and serve.

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#Casserole #Rice #Shrimp

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