Sunday, February 21, 2016

Spicy Shrimp and Rice

I know this picture doesn't look the most appetizing, so I am going to come clean with you all: I actually took/edited it when I started my first blog back in 2012. Fortunately, my photog (and editing) skills have greatly improved since then, but the excellent taste of this spicy and savory dish remains the same.

If you are looking to "spice up" your meatless meals this Lent, this Spicy Shrimp and Rice Casserole is sure to satisfy! 

  • 1 (8 ounce) package wild rice
  • 1 lb. medium shrimp, peeled and deveined
  • 1 can Rotel (choose your temperature)
  • 1 (10 3/4-ounce can) condensed cream of mushroom soup 
  • 2 cups grated sharp Cheddar  
  1.  Cook the rice according to package directions minus 1/4 cup water. Drain and cool. 
  2. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
  3. Preheat oven to 325 degrees F. 
  4. In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and Rotel. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.  

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