Shrimp & Rice Casserole

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Shrimp & Rice Casserole

Post  Absinthe Angel on Sat Aug 08, 2009 2:12 pm

Shrimp & Rice Casserole
Ingredients

2 tbsp. butter or margarine
2 ribs (medium) celery, cut lengthwise in half, then thinly sliced crosswise
1 large onion, chopped
1 medium green pepper, cut into a dice
2 cloves garlic, minced
2 tsp. dried thyme
1/4 tsp. each ground nutmeg, ground cayenne pepper
2 cups aromatic rice, such as Texmati®️
1-1/2 lb. medium shrimp, shelled, deveined, with tail part of shell left on ok
1 bottle (8 oz.) clam juice
1-1/2 tsp. salt
1 bay leaf
3 plum tomatoes, seeded and sliced

Directions:
Heat oven to 350º F. (175º C). In 5 or 6-quart Dutch oven, melt butter over medium heat. Add celery, onion and green pepper; cook 10 minutes or until vegetables are tender, stirring frequently. Add garlic, thyme, nutmeg, and ground red pepper; cook 1 minute, stirring. Add uncooked rice, shrimp, clam juice, salt, bay leaf, and 3 cups water; heat to boiling over high heat. Cover and bake 30 minutes or until liquid is absorbed and rice is tender. To serve, discard bay leaf. Top with sliced tomatoes.

Makes 11 cups or 16 buffet servings
Nutritional Info Per Serving: 150 cal, 9 g pro, 22 g carb, 2 g total fat; 1 g fiber, 52 mg chol, 325 mg sod.

Submitted to NMPC by Soozie
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Absinthe Angel
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