REC--Shrimp Casserole (TNT)

[PA Baker]

I just made this to freeze for after the baby comes but I have a feeling we'll be eating it much sooner than that! It looks and smells wonderful.

Shrimp Casserole
Prep this ahead of time and freeze before cooking. You'll have a great standby meal for an evening you'd rather spend outside the kitchen!

Serving: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes


1 ½ lb medium shrimp, peeled
½ green bell pepper, seeded and chopped
½ cup chopped onion
1 tsp minced garlic
3 tbsp all-purpose flour
1 ½ cups skim milk
1 ½ cups cooked rice
1 tbsp lemon juice
Salt and pepper to taste
½ cup soft bread crumbs
1 tbsp grated Parmesan cheese
1 tbsp chopped parsley

1. Preheat the oven to 350°F. In a large skillet coated with nonstick cooking spray, over medium-high heat, cook the shrimp, pepper, onion, and garlic, about 5 minutes, until the vegetables are tender and the shrimp are pink. Gradually stir in the flour and milk. Cook 5 minutes or until the mixture is thickened and bubbly, stirring constantly.

2. Stir in cooked rice, lemon juice, salt, and pepper. Remove from the heat and pour into a 2-quart casserole dish coated with nonstick cooking spray. Set aside.

3. In a small bowl, combine the breadcrumbs, cheese and parsley. Sprinkle over the shrimp mixture. Bake for 15 minutes or until thoroughly heated.

[kitchenelf]

YUM PA - this looks great!

[PA Baker]

Thanks! I'm impressed with the recipe because it turns out rich and flavorful and it calls for skim milk and NO butter!

[mrsmac]

That sounds great, how big are your shrimp? I would buy green prawns for this but I think they are a lot bigger than shrimp.

[urmaniac13]

That looks like a lovely recipe!! So go ahead and enjoy it now, I am sure it would make your baby happy!! I would mix some diced mild cheese that melts well, something like fontina, edam or gouda!! well... I am starting to drool just thinking about this...