I go through stages it seems when I cook. I do a lot of crock pot recipes, one dish recipes, skillet dinners - you get the idea. Lately, I have been fixated on skillet dinners. They are quick, easy, tasty and budget friendly.
Today's recipe is for a Shrimp Casserole. It is extremely easy to make and tastes wonderful. Rice is coated in a mild tasting shrimp sauce (cans of cream of shrimp soup) with some green peppers, onions, and seasoning. Add some shrimp, sprinkle with cheese and breadcrumbs. Bake for about 25 minutes and you have a very satisfying and delicious meal. I made only one slight modification to the recipe in the preparation area. Instead of putting the ingredients in a baking dish, I just used my large - 12-inch diameter, 2.5-inches depth oven proof skillet. I cooked everything in the skillet and then transferred it to the oven. It worked out beautifully.
Easy Shrimp Casserole
From My Recipes
1 1/2 cups uncooked long-grain rice
1 1/2 pounds medium-size raw shrimp
1/2 cup butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup (4 oz.) shredded Cheddar-Colby cheese blend
1/4 cup fine, dry breadcrumbs
1. Prepare rice according to package directions.
2. Peel shrimp, and devein, if desired.
3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)
4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
5. Bake at 350° for 25 minutes or until cheese is melted.
*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.
Makes 8 servings