Ingredients: |
Ingredients: 1 box wild & brown rice mix
1/3 C. wild rice
2 T. butter
3 C. water (includes water on rice mix box)
1 ½ lbs. cooked shrimp (26-31 count), frozen
1 (10 oz.) package Alfredo sauce
1/3 C. clam juice
1 T. fresh lemon juice
4 scallions, sliced (green & white parts)
2 T. diced red bell pepper (or pimentos, drained)
1 ½ C. grated cheddar cheese
Fresh minced parsley for garnish
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Directions: |
Directions:Sauté all the combined rices in melted butter. In sauce pan, cook the rices according to the package directions, using 3 C. water, but undercook the rice by about 5 minutes. Transfer the rice to a 9 x 11 inch glass baking dish or round, shallow casserole dish. (This can be done a day in advance and refrigerated until ready to use. If making the rice ahead, let it come to room temperature before adding the sauce and baking the casserole.)
Preheat oven to 350 degrees F. Meanwhile, thaw the shrimp in a colander under cold running water. You will need to shake the colander several times to evenly thaw it. Frozen shrimp is best thawed quickly by this method. If you thaw shrimp in the refrigerator, it can become “fishy.” Drain, remove tails and set aside.
To make the sauce, put the Alfredo sauce in a saucepan over medium heat. (Do not boil). Add the clam juice, lemon juice, scallions, bell pepper or pimento. Stir in the shrimp and pour over the rice mixture. Top with grated cheese and bake for 12-15 minutes or until the cheese melts and the casserole is hot.
Garnish with fresh minced parsley. Makes 6 servings.
Cal: 426 (51% fat)
Fat: 24 grams (12 gram sat)
Chol: 122 mg
Sod: 794 mg
Fiber: 3 g
Carb: 32 g |
Personal
Notes: |
Personal
Notes: Family Notes:
This recipe came out of the Dallas Morning News (2/8/06). I call it “Roland’s” casserole because he was so crazy about it the first time I ever made it, and asked for it often. I use Uncle Ben’s rice mix, brown rice and make the Alfredo sauce from a dry mix (mix makes 1 ¾ C), and usually cook my shrimp from fresh or frozen.
Add a salad and garlic toast for a quick yet elegant meal!
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This recipe for Roland’s Shrimp and Wild Rice Casserole is from