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Shrimp and Wild Rice Casserole Recipe

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This recipe for Shrimp and Wild Rice Casserole is from The COLKER Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C Wild Rice -cooked
4 Tbsp Butter
1 Onion- finely chopped
1 lb med.-sized Mushrooms -washed , stem removed and saved
Juice od 1/2 Lemon
2 Tbsp Flour
1 1/4 C Chicken Stock
1/2 C Dry White Wine
1/2 tsp Salt
1/4 Garlic Salt or Powder
1/4 tsp Tarragon- crumbled
3 Tbsp Parmesan Cheese- grated
1 lb cooked Shrimp-de-veined
1/3 lb Crab Legs
1 Tbsp Parsley- finely chopped
Directions:
Directions:
Melt 2 T butter in lg. frying pan and saute onions until golden
Add mushroom caps and stems and sprinkle with lemon juice
Cook gently, stirring, until mushrooms are tender
In another pot melt 2 T butter and blend in flour to make a rouox
Pour in the chicken stock and wine. Stir until thickened
Season with salt, garlic salt and tarragon
Stir in Parmesan cheese
Mix 3/4 of sauce with rice,mushrooms and seafood. ( Save a few shrimp and crab legs for
garnish)
Spoon into a greased 2 quart casserole, garnish top with saved seafood, Spoon remaining sauce over mixture
Cover and bake at 350 for 20 min. If made earlier and refrigerated, bake 30-35 min
Sprinkle with parsley just before serving
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Nice for company

 

 

 

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