Southern Shrimp And Rice Casserole Recipes

SHRIMP AND RICE CASSEROLE

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.

SHRIMP AND RICE CASSEROLE

Steps:

• Peel, devein, and rinse the shrimp under cold running water. Drain well and transfer to a bowl. Cover and refrigerate.
• Heat the oven to 350 F.
• In a large, heavy skillet or sauté pan, heat 4 tablespoons of butter over medium-low heat.
• Add 1 cup of rice to the hot butter and cook, stirring, until the rice is lightly browned. Add the 1/4 cup of parsley, 1/4 cup of shallots or green onion, and minced garlic.
• In a saucepan, heat 8 ounces of clam juice, 2 cups of water, and 2 teaspoons of chicken base to a simmer over high heat. Add the hot liquid to rice mixture and then transfer to a 1 1/2- to 2-quart casserole.
• Cover the casserole and bake for 35 to 45 minutes, or until the rice has absorbed the liquid and is tender. Add shrimp and 1/4 cup of pecans; cover and bake 15 minutes longer.

SHRIMP RICE CASSEROLE

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Add the shrimp, salt and cayenne; cook and stir for 2-3 minutes or until shrimp turn pink. Add the rice, soup and 1 cup cheese; stir until combined. , Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes longer or until heated through and cheese is melted.

SHRIMP AND RICE CASSEROLE

Steps:

• Place rice, cream, and seasonings in pan and bring to boil.
• Add shrimp and cool.
• Refrigerate overnight.
• Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.

NEW ORLEANS-STYLE SHRIMP AND RICE

Steps:

• Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
• Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
• Sprinkle shrimp with parsley, and serve over rice.

SHRIMP CASSEROLE -- SOUTHERN LIVING

Steps:

• Prepare rice according to package directions.
• Preheat oven to 350*F.
• Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender.
• Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink, taking care not to overcook the shrimp.
• Combine shrimp mixture and rice.
• Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
• Bake for 25 minutes or until cheese is melted.
• ENJOY! I like to serve this with french bread warm from the bread machine!