Shrimp and Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I LOVE shrimp. Rice too, actually. It doesn't hurt my stomach to eat either, depending on how they're prepared. BUT...this casserole, which I'm not a big fan of casseroles, is different. It's GOOD! and fancy enough for a dinner party. While it only serves 4, it's perfect for a small get-together of two couples. Serve with crusty bread and enjoy the praise you get from your guests! Ingredients:
1 tablespoon butter |
1 medium celery, cut in half down the middle and and thinly sliced |
1/2 large onion, chopped |
1/2 medium green pepper, seeded and diced |
1 garlic clove, minced |
1/2 teaspoon dried thyme |
1/8 teaspoon nutmeg |
1/8 teaspoon cayenne |
1 cup rice |
12 ounces medium shrimp, shelled and deveined |
4 ounces clam juice or 4 ounces clamato juice |
3/4 teaspoon salt (or less, depends on your tastes) |
1 bay leaf |
1 1/2 cups water |
2 plum tomatoes, seeded and diced |
Directions:
1. Preheat the oven to 350 degrees.
2. In the dutch oven, melt the butter and add the onion, pepper, and celery. Saute 10 minutes or until the vegetables are tender.
3. Add the garlic and spices and saute 1 minute more. Stir frequently to avoid the garlic burning.
4. Add rice, shrimp, clam juice, salt, bay leaf, and water. Bring to a boil over high heat. Cover and bake 30 minutes or until the liquid is absorbed and the rice is tender.
5. Discard the bay leaf. Serve toped with the tomatoes.
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