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With its tender shrimp, fluffy rice, and a myriad of flavors, Shrimp Rice Casserole is both a cozy and adaptable recipe. Because of the abundance and celebration of seafood near the Gulf Coast, this dish has its origins in Southern cuisine. If you’re looking for a satisfying one-pan dish, this is a great choice. It’s also great for gatherings with family or friends. The creamy texture and flavorful combination will have your taste buds dancing, and the ease of preparation makes it perfect for weeknights when you’re short on time.
A crisp green salad drizzled with tangy vinaigrette is the perfect accompaniment to this shrimp rice casserole, cutting through the richness of the dish. To soak up the creamy sauce, garlic bread or a crusty baguette are all great options. Steamed broccoli or roasted asparagus are vegetable-forward side dishes that complement the main course with crispness and nutritional content.
Six servings of shrimp rice casserole
The recipe calls for 1 1/2 cups of white, long-grain rice.
225 milliliters of chicken broth
1 big onion, coarsely chopped 1 red or green bell pepper, diced 1 pound large shrimp, peeled and deveined
minced garlic (three cloves)
3/4 cup of cheddar cheese, grated
One cup of sour cream:
One can (10.75 oz.) of mushroom soup with a cream base
1.5 milligrams of Old Bay seasoning
half a teaspoon of paprika when cooking
Black pepper, half a teaspoon
half a teaspoon of salt
oil from olives, 2 teaspoons
For garnish, you may optionally add 1/4 cup of chopped fresh parsley.
How to Follow
First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a baking dish that measures 9 by 13 inches.
Chicken broth should be brought to a boil in a big saucepan. Cook the rice for 15 to 18 minutes, or until it absorbs all of the liquid, by adding it to the pot and reducing the heat to low. Cover and simmer.
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