Occasionally, it seems like they’re filling up on junky stuff around Christmas. That might have to do with the cookie exchanges my daughter has been to, and the candy my son has gotten from friends at school.
When I want to make sure they fill up on Real Food, I’ll make something like this shrimp and rice casserole. They’re so crazy about it, that they’ll even pull it out and heat it up in the microwave instead of heading for the cookie jar. Why are they crazy about it? They just love the mixture of flavors in the recipe…and it doesn’t hurt that it has bacon in it. :)
Shrimp and Rice Casserole
1 1/2 cups uncooked instant rice
1 1/2 cups chicken broth
1 pound small shrimp, peeled and deveined
3 tablespoons butter
2 chopped garlic cloves
1/2 cup chopped green onions
1 small can sliced mushrooms, drained
4 sliced cooked, crumbled bacon
1/4 cup white wine
dash of lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) container sour cream (I use light)
1/2 cup shredded Parmesan
1/2 cup shredded Colby-Jack cheese
Cook instant rice according to package directions (substituting chicken broth for water.) When cooked, put in the bottom of the greased Pyrex.
Heat the butter in a large skillet over medium heat. Saute the mushrooms, garlic cloves, and green onions for 2 minutes. Add the shrimp and cook for 3 minutes or until opaque. Scoop the shrimp out of the pan. Mix in mushroom soup, lemon juice, white wine, sour cream, Parmesan, and bacon with the mushroom mixture and cook until heated through. Add the cooked shrimp back to the pan. Put the mixture over the rice in the Pyrex and top with the cheese.
Broil 5 minutes in the preheated oven, or until the casserole bubbles.
Hope everyone who celebrates has a very Merry Christmas!
Need a last-minute Christmas gift? Don’t forget about our two recent releases, y’all! Cleo’s Holiday Grind and Krista’s Diva Cooks a Goose!
Delicious and Suspicious (July 6, 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig