Shrimp and Rice Casserole

Name: Shrimp and Rice Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Southern,American
Ingredients: 1 1/2 pounds shrimp, medium to large; 1 cup long-grain white rice, uncooked; 4 tablespoons (1/4 cup) unsalted butter; 1/4 cup chopped fresh parsley; 1/4 cup chopped green onion, or minced shallots; 1 clove garlic, crushed, finely minced; 1 (8-ounce) bottle clam juice, or 1 cup seafood stock; 2 cups water; 2 teaspoons chicken base, or bouillon granules; 1/4 cup pecan halves

A flavorful shrimp and rice casserole features a rich blend of butter, garlic, and parsley.

⭐ 4.3 (54 reviews) Prep: 15 minCook: 55 minTotal: 70 minYields: 4 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Southern American

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Instructions

Preheat the oven to 350 F.
Peel, devein, rinse, drain, and refrigerate the shrimp.
In a large skillet, heat 4 tablespoons butter over medium-low heat. Add 1 cup rice, stirring until lightly browned, then mix in 1/4 cup parsley, 1/4 cup shallots or green onion, and minced garlic.
In a saucepan, bring 8 ounces clam juice, 2 cups water, and 2 teaspoons chicken base to a simmer.
Add the hot liquid to the rice mixture and transfer to a 1 1/2- to 2-quart casserole. Cover and bake for 35 to 45 minutes, until the liquid is absorbed and the rice is tender.
Stir in the reserved shrimp and 1/4 cup pecans; cover and bake for an additional 15 minutes.

Nutritional Info (per serving)

Calories: 391 kcal

Carbohydrate: 17 g

Cholesterol: 391 mg

Fiber: 1 g

Protein: 41 g

Saturated Fat: 8 g

Sodium: 2071 mg

Sugar: 1 g

Fat: 17 g

Unsaturated Fat: 0 g