Shrimp and Rice Casserole
A a baked shrimp and rice casserole that’s creamy without being heavy, easy enough for weeknights, and made with everyday ingredients.
Equipment
- 12-inch Ceramic or Cast Iron Skillet For the best searing
- Whisk For a smooth roux
- 9x13 Baking Dish If not using an oven-proof skillet
Ingredients
The Shrimp
- 1 Lb Large Shrimp (raw, peeled, and deveined)
- 2 tablespoon Butter (unsalted)
- 5 cloves Garlic (minced)
The Creamy Base (Roux)
- 2 tablespoon Butter
- 2 tablespoon All-Purpose Flour
- ½ cup Half-and-Half
- 1 cup Low-Sodium Chicken Broth
- 1 tablespoon Cajun Seasoning (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
The Foundation
- 3 cups Long-Grain White Rice (pre-cooked and cooled)
- 1 Onion, small (diced)
- 1 stalk Celery (diced)
- 1 Bell Pepper (diced)
- 1 cup Shredded Cheese (or more if needed)
Instructions
- Sear the Shrimp. Melt butter and sauté garlic for 30 seconds. Add shrimp; sear for 60 seconds (do not fully cook). Remove and set aside.
- Sauté Aromatics. In the same skillet, cook onion, celery, and bell pepper until translucent.
- Whisk the Roux. Add broth and half-and-half. Add spices. Sprinkle flour over the top; whisk constantly for 2 minutes until it reaches a thicker consistency.
- Combine. In a baking dish add cooked rice, seared shrimp and the roux sauce. Stir until the grains are evenly coated.
- Bake. Bake at 400°F for 15 minutes. Top with cheese and bake for 5 more minutes until bubbly.
- Serve. Let everything rest for 5 to 10 minutes, then top with diced scallions or parsley (option), then serve.
Video
Notes
- Make sure you sear it for only 60 seconds and pull out the baking dish as soon as the shrimp looks juicy, pink and opaque.
- Use rice that has cooled down completely or been cooked the day before and refrigerated.
- If the sauce seems too thick, add some more broth to adjust its consistency.
- Always let the casserole rest for a few minutes after it is out of the oven.
Nutrition
Calories: 363kcalCarbohydrates: 31gProtein: 19gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 141mgSodium: 1032mgPotassium: 318mgFiber: 2gSugar: 3gVitamin A: 1856IUVitamin C: 28mgCalcium: 224mgIron: 1mg
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