Showing posts with label shrimp and rice. Show all posts
Showing posts with label shrimp and rice. Show all posts

Wednesday, December 22, 2010

Shrimp and Rice Casserole

RileyAdamsFoodBlogPostpic_thumb_thumb[3]With all the hustle and bustle, sometimes (now I’m not saying it always happens, but sometimes), I don’t take really careful note of all the things the kids are eating.

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

IMG_20101213_173223Preheat the oven broiler. Spray an 8x8 Pyrex.

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

Thursday, May 20, 2010

Shrimp and Rice Casserole

RileyAdamsFoodBlogPostpic_thumb_thumb Ahh…summer. Oh, that’s right—it’s not quite summer yet, is it? Unfortunately, our air conditioner died Tuesday so there’s definitely a summery feel in our house.

Summer for me means shrimp. It also means tomatoes, but I haven’t gotten my garden started yet so I’ll have to stick with the shrimp for now. :)

You might have noticed by now that I have a fondness for casseroles. Although they probably don’t rate very highly on the epicurean scale, they’re tasty comfort food. The children are more likely to eat veggies that I sneak in. Oh…and casseroles frequently can be prepared using just one or two dishes, which makes for easy cleanup.

Today I’m going to share a recipe for shrimp and rice casserole. I made it with wild rice this time, but you could definitely make it with brown rice, too. And I used broccoli to do the sneaky-veggie thing, but the casserole is delicious with green peppers, too.

Shrimp and Rice Casserole

1 package of long grain and wild rice
1 pound uncooked, peeled shrimp
1 cup of broccoli
1 chopped medium onion
4 oz. mushroom slices (fresh is best, but canned works fine)
1/4 butter
1 can cream of chicken soup
1/2 cup seasoned croutons
Old Bay seasoning to taste
Couple of dashes of garlic powder
Grated Parmesan Cheese


Cook the rice according to the package directions. While it’s cooking, in a big skillet, sauté the shrimp, Old Bay, garlic, onion, mushrooms and broccoli in the butter until the shrimp are pink.

Add the soup to the cooked rice. Add the shrimp mixture to the rice, then place in a 2 quart, greased container.

Sprinkle croutons on the top and bake, uncovered, at 350 degrees for 20-25 minutes.

Sprinkle with Parmesan cheese to taste for the last 10 minutes of cooking time.


Enjoy! :)

Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

Remember to Enter Julie’s May


Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started:

Independent Bookstore List: here

- Mystery Lovers Bookshop (free shipping on book orders over $10!) - Centuries & Sleuths (Julie's local mystery bookstore)

-Barnes & Noble


And while we're here...

Avery is offering FREE BOOKMARKS on her website. Click this FREE BOOKMARK link to send me your information.

Her "fan club" contest just ended on May 15 (winner to be announced on the website and in the newsletter soon). Learn about upcoming contests on the Avery Aames website and check out the "fun stuff."