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

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  1. Oh, E, I love the sneaky veggie thing. And
    I agree with your take on the casserole -- it's
    comfort food with easy clean up! Win-win.
    A friend of mine always calls them a "hot dish".
    As in, "For potluck at the Smiths, I'm bringing a hot dish." I love that. Shrimp and rice, you just can't go wrong. Thanks for sharing!

  2. This does sound like a summer recipe and definitely comfort food. With a 'sneaky' vegetable inside you can't go wrong. Have to give this a try.

    Thoughts in Progress

  3. I love shrimp, but are we going to have to get used to that new delicacy, "oily shrimp"? Or import them from Thailand (oh, that's right--Thailand's in chaos right now)? Where do we turn next?

  4. Ooh, love this dish, Elizabeth. I can just tell this is one we'll really enjoy. Sheila - good point. Ick. I'd laugh if the idea of "oily shrimp" wasn't so sad.


  5. Jenn--You know, 'hot dish' does sound a whole lot better than 'casserole!' I may have to try that next time.

    Mason--My son ate the broccoli because it was covered with things he liked better! My daughter ate the mushrooms since it was mixed in with other things...very successful! :) They eat veggies, they just eat *different* veggies from each other...which makes meal planning a challenge.

    Sheila--That makes me so sad! I saw today that it's going into the Atlantic. I just don't know what we're going to do.

    Julie--Maybe we should go to Costco and BJs and Sam's Club and buy all their frozen shrimp? Bleh. It's such a shame!

  6. Oh, this one's a keepr for me. I always have frozen, uncooked shrimp in the freezer for last minute dinners. This is perfect. BTW - Here in NYC "summer" is being a trickster. We have gorgeous, balmy, sunny days followed by a stretch of dreary, rain-soaked cold that makes one want to end it all. That or eat carbs. :-)

    Thanks E/R for another great recipe - this shrimp dish will cheer me up no matter the weather.

    Cleo Coyle on Twitter

  7. I love shrimp, but I'm so worried about the oil spill and what it will do to the shrimp industry! Japan seas will reign supreme. Sounds like an Iron Chef line. ~Avery

  8. Cleo--Eating carbs sounds good, too! :) It drives me a little batty when the weather switches around like that--I can't pack any clothes away in case I need something warm/cool

    The casserole cheers me up, too. :) Hope you'll enjoy it, Cleo!

    Avery--I think you're right about how it's all going to shake down. I worry about our fishermen!

  9. Local fish restaurants report stocking up on shrimp because they're anticipating a problem getting it this summer. Just terrible!

    But your hot dish sounds great. Didn't we all love the comforting tastes and textures of tuna casserole when we were kids? Shrimp is much more elegant, though!

    ~ Krista