Seafood Shrimp and Rice Casserole

Posted by: Junie 10-22-99 6:11 AM

Shrimp and Rice Casserole

2 lbs. raw medium shrimp
1/4 cup butter, divided
1 cup chopped onion
2 tomatoes, peeled and diced (should be 1 1/2 cups)
1 can artichoke hearts, drained and quartered
1 1/2 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1/3 cup sherry
1 tsp. Worcestershire
1/2 cup light cream
2 TBS flour
4 cups cooked white rice
1/2 package dry breadcrumbs

Preheat broiler.

Clean and devein shrimp, set aside.

In a large Dutch oven, in 2 tbs. butter, saute onions and shrimp for about 3 minutes or until shrimp is slightly pink.

Add tomatoes, artichokes, salt, pepper and paprika and simmer, covered for 5 minutes.

Stir in sherry and Worcestershire.

In a separate bowl, combine cream and flour to make a paste.

Stir flour mixture into shrimp mixture.

Bring to boil, stirring and reduce heat; simmer for 1 minute.

Add rice to shrimp mixture and combine.

Put mixture in a 2 quart baking dish.

Meanwhile, melt remaining butter and add to breadcrumbs.

Sprinkle breadcrumbs on top of casserole and run under preheated broiler until

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