Riceshrimpcasserole Recipes

DUMP AND BAKE SHRIMP AND RICE CASSEROLE

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.

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.

RICE WITH CHORIZO AND SHRIMP - ARROZ CON CHORIZO Y CAMARONES

Steps:

• Heat the olive oil over medium heat in a large sauté pan; add the onions and peppers, cook for about 5 minutes.
• Stir in the crushed garlic, mix well.
• Add the diced tomatoes, mix well and cook for another 5 minutes.
• Add the rice and stir for about 2 minutes.
• Add the chorizo slices and the seafood stock, stir well and bring to a boil.
• Reduce heat to a simmer, cover and cook for about 15-20 minutes.
• Add the shrimp, cover the pan, and let cook until the shrimp are done, about 8 minutes.
• Stir the shrimp into the rice and sprinkle with chopped parsley or cilantro.
• Serve with fried ripe plantains, tomato and onion curtido, aji or hot sauce, and avocado slices.

SHRIMP AND WILD RICE CASSEROLE

Steps:

• Combine all ingredients.
• Pour into a greased 2 1/2 quart casserole dish.
• Bake at 375 degrees for 30-35 minutes.

SHRIMP AND WILD RICE CASSEROLE

Steps:

• 1. Cook the rice according to the package directions, minus 1/4 cup water. Drain and let it cool slightly.
• 2. Then bring 2 cups water and 1/2 tablespoon salt to a boil in a saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
• 3. Heat the butter in another saucepan and saute the green pepper and onion until soft, about 5 minutes.
• 4. Preheat oven to 325 degrees. In a large bowl, combine the cooled rice, soup, 1 1/2 cups (or less!) cups of cheese, shrimp and sauted vegetables. Add salt and pepper to taste and mix well.
• 5. Spray a 7x11 glass casserole (or 9x13 if doubling recipe) with vegetable spray. Put the mixture in the dish and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

CHEESY SHRIMP CASSEROLE

Steps:

• Preheat oven to 350° F.
• Cook wild rice according to instructions on the package.
• In a separate pot boil water and add shrimp cooking, cooking for 3 - 4 minutes or until shrimp are cooked through. Drain shrimp.
• Combine cooked rice, cooked shrimp and remaining ingredients in one bowl stirring to mix it together thoroughly.
• Spoon the mixture into a greased 13 x 9 inch casserole dish.
• Place the dish in the oven and bake for 30 minutes or until cheesy is melted and bubbling.
• Remove and serve.

MAKEOVER SHRIMP RICE CASSEROLE

Steps:

• In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender. , Stir in the flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add rice, 1/2 cup cheese and the shrimp; stir until combined. , Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted.

10 BEST SHRIMP CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a shrimp casserole in 30 minutes or less!

BAKED SHRIMP AND RICE CASSEROLE (GLUTEN-FREE)

Steps:

• Pre-cook the Rice: Melt butter in a medium saucepan over medium-high heat. Add the rice and stir to coat with the butter. Cook for about 3 minutes, stirring often, to lightly toast the rice. Add the dill, parsley, onion powder, salt and pepper. Stir in the water and wine. Cover and cook about 30 minutes or for 3/4 the recommended time on the packaging. The rice will finish cooking in the oven. Remove from the heat, remove the pan's lid and let the rice rest while you prepare the rest of the dish. Prepare the Sauce: Preheat oven to 375°F. Lightly butter a shallow 3 to 4 quart baking dish, individual ramekins or au gratin dishes. I used a 9x3-inch round baking pan. Place on a baking sheet to catch any drips while baking. While the rice is cooking, heat the milk in a small saucepan over medium heat until it is just below a simmer, stirring often to keep the milk from sticking to the bottom of the pan and scorching. There will be small bubbles around the edges of the pan and steam rising off the surface when it is ready. Meanwhile, in a large skillet, melt 3 tbsp of the butter over medium heat. Stir in the flour and whisk until it creates a smooth paste (also called a roux). Cook until it starts to turn pale gold. Slowly pour the hot milk into the roux, whisking vigorously until thickened and smooth. Season with salt and pepper, reduce heat to low, and keep warm, whisking occasionally. You have just made a white sauce, otherwise known as Bechamel! In a saucepan, melt the remaining 2 tbsp butter and sauté the shallots and onions until wilted, about 2 minutes. Stir in the wine, return to a boil and cook for another 3 to 5 minutes or until slightly reduced and flavors are concentrated. Stir in the dill, parsley, and lemon juice. Combine this mixture with the Bechamel, whisking until smooth. If you want a spicy note, add the chili pepper. Taste and adjust seasonings as desired; set aside. Assemble and Bake the Casserole: Transfer the par-cooked rice to a large mixing bowl. Pour the sauce over the rice and stir together. Transfer to the prepared baking dish. Nestle the shrimp into the rice leaving the tail ends poking up above the surface. Sprinkle the top evenly with the Parmesan cheese. Place in the preheated oven. Bake until the top is golden brown and shrimp are cooked through, about 20 to 25 minutes. If you want, you can put the pan under the broiler for a few minutes (watching carefully) to brown the top. Scoop servings onto plates or into bowls, garnish with sliced green onions, and serve immediately.

CHICKEN AND SHRIMP SKILLET RICE

Steps:

• Cook rice according to package directions, substituting chicken broth for water and adding fresh thyme sprigs to broth. Spread cooked rice in a thin layer on a baking sheet; discard thyme sprigs. Cool completely (about 30 minutes).
• Meanwhile, toss together chicken pieces, 2 tsp. kosher salt, and 1/2 tsp. black pepper. Cook chicken in hot oil in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until lightly browned. Add yellow onion, green pepper, and garlic, and cook, stirring often, 5 minutes or until onion is tender. Increase heat to high.
• Stir in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are thoroughly heated. Remove from heat, and sprinkle with sliced green onions. Serve immediately.

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!

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.