Wild Rice And Shrimp Casserole 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.

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.

WILD RICE WITH LEMON GARLICKY SHRIMP

Steps:

• First, in a medium size pot, cook the wild rice with water, broth and salt and follow the directions to the package to cook the rice until the rice is a tender bite. Or you may cook the rice in your pressure cooker or Instant Pot. When the rice is fully cooked, leave it in the pot to keep it warm and set is aside.
• Meanwhile, place the defrosted shrimp in a bowl and run under cold water to rinse. While rinsing, pick up each shrimp and gently pull off its tail and discard the tails. Continue to rinse a few times to remove its iodine. Allow shrimp to drain in a colander for a few minutes.
• In a deep skillet, heat on medium heat, and pour 1/4 cup of extra virgin olive oil. and add the garlic and crushed red pepper flakes. Saute the garlic for about 2 minutes to fragrant. Stir in the fresh parsley and saute again for an additional minute to fragrant the parsley.
• Add the shrimp and stir while it's sauteing for about 2 minutes. Add in the white wine and butter and cover with a lid. Saute for additional 3 to 4 minutes, until the shrimp is opaque and pink. Taste the shrimp and season with salt and pepper to taste. Turn off the heat.
• Lay the Wild Rice in a medium deep serving platter (15-inch oval baking dish) or one you can reheat in the oven with. Pour the entire skillet of the shrimp and all it's juices over the bed of rice.
• Then pour the fresh lemon juice over the entire shrimp and rice and finish off with additional tablespoon of extra virgin olive oil drizzled on top.
• Serve immediately.

WILD RICE SHRIMP BAKE

Steps:

• Prepare rice according to package directions. , Meanwhile, in a large skillet, saute the shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add the soup to the rice; stir into the shrimp mixture. , Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

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 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.

WILD RICE AND SHRIMP CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook wild rice as directed on package.
• Combine cream of shrimp soup, minced onion, melted butter, lemon juice, the cooked wild rice mix, worcestershire sauce, salt, pepper, grated cheddar cheese and shrimp in a large mixing bowl. Transfer to a greased 13 X 9 inch baking dish.
• Bake for 35 to 45 minutes.