Creamy Lemon Mushroom Shrimp And Rice Recipes

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DUMP AND BAKE SHRIMP AND RICE CASSEROLE



Dump and Bake Shrimp and Rice Casserole image

With just 10 minutes of prep, this Dump-and-Bake Shrimp and Rice Casserole is a delicious and easy dinner recipe for busy nights!

Provided by Blair Lonergan

Categories     Dinner

Time 40m

Number Of Ingredients 11

1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted
½ of a small green bell pepper, diced
1 tablespoon chopped onion (I use frozen pre-diced onion for a shortcut)
2 cups cooked rice (I used an 8.8 ounce package of Uncle Ben's Ready Rice for a shortcut)
½ teaspoon Worcestershire sauce
½ teaspoon dry ground mustard
¼ teaspoon pepper
½ lb. raw peeled and deveined shrimp (frozen and thawed is fine) (I used medium 41-50 count shrimp)
¼ cup Italian style bread crumbs
1 tablespoon melted butter
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray and set aside.
  • In a large bowl, stir together condensed soup, bell pepper, onion, rice, Worcestershire sauce, mustard, pepper and shrimp. Transfer to the prepared baking dish.
  • In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
  • Sprinkle breadcrumb mixture over top of the casserole.
  • Cover and bake for about 20 minutes. Remove the cover and continue baking (uncovered) for about 10 more minutes, or until shrimp are pink and breadcrumbs are golden brown.

Nutrition Facts : ServingSize 1 /3 of the casserole, Calories 352 kcal, Carbohydrate 45 g, Protein 22 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 205 mg, Sodium 1052 mg, Fiber 1 g, Sugar 2 g

LEMON SHRIMP WITH PARMESAN RICE



Lemon Shrimp with Parmesan Rice image

I grew up in Biloxi, Mississippi, where rice, garlic and seafood are staples of Gulf Coast cuisine. This easy shrimp and rice dish is a longtime family favorite that's ready in minutes. -Amie Overby, Reno, Nevada

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 cups chicken broth
2 cups uncooked instant rice
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup chopped green onions
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons minced garlic
3 tablespoons lemon juice
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • In a small saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. , Meanwhile, in a large cast-iron or other heavy skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper. , Stir cheese and parsley into rice; serve with shrimp.

Nutrition Facts : Calories 438 calories, Fat 17g fat (7g saturated fat), Cholesterol 191mg cholesterol, Sodium 908mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

SHRIMP AND RICE CASSEROLE



Shrimp and Rice Casserole image

I've been making this delicious dish for more than 30 years, and it hasn't failed me once. It's fast to fix plus it always pleases family and friends.-Marcia Urschel, Webster, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

12 ounces cooked medium shrimp, peeled and deveined
2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 cup shredded cheddar cheese
4 tablespoons butter, melted, divided
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1 cup soft bread crumbs

Steps:

  • In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.

Nutrition Facts : Calories 333 calories, Fat 17g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 746mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.

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