Cheesy Shrimp And Rice Food

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MAKE-AHEAD CHEESY SHRIMP & RICE



Make-Ahead Cheesy Shrimp & Rice image

Make-Ahead Cheesy Shrimp & Rice is an almost perfect name for this delicious dish-all that's missing is the word bacon, the first ingredient on the list.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 8 servings

Number Of Ingredients 10

4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 can (15 oz.) tomato sauce
3/4 cup TACO BELL® Thick & Chunky Salsa
1-1/2 lb. cooked cleaned medium shrimp
1 pkg. (10 oz.) frozen corn
4 cups cooked long-grain white rice
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet; drain bacon on paper towels.
  • Add onions, peppers and garlic to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in tomato sauce and salsa; simmer 2 min., stirring occasionally. Stir in shrimp and corn; simmer 2 min. Stir in bacon.
  • Spoon rice into 13x9-inch baking dish sprayed with cooking spray; top with shrimp mixture and cheese. Cover with foil. Refrigerate up to 24 hours.
  • Heat oven to 375ºF. Bake casserole, covered, 35 min. or until heated through, uncovering after 20 min.

Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 205 mg, Sodium 1460 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 5 g, Protein 30 g

CHEESY SHRIMP AND RICE RECIPE



Cheesy Shrimp and Rice Recipe image

Enjoy this simple Cheesy Shrimp and Rice Recipe. More sophisticated than the Cheesy Chicken and Rice, our Cheesy Shrimp and Rice Recipe plates beautifully.

Provided by My Food and Family

Categories     Rice

Time 32m

Yield Makes 4 servings, 1-1/2 cups each.

Number Of Ingredients 6

1 Tbsp. oil
1 lb. frozen large shrimp, thawed, peeled and deveined
2 cups fat-free reduced-sodium chicken broth
1/2 cup PHILADELPHIA Cream Cheese Spread
1-1/2 cups instant white rice, uncooked
2 cups frozen broccoli florets, thawed

Steps:

  • Heat oil in large skillet on medium-high heat. Add shrimp; cook 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
  • Add broth and cream cheese spread to skillet; stir until well blended. Add rice; mix well. Cover; cook on low heat 5 min.
  • Stir in broccoli and shrimp; cook, covered, 5 min. or until liquid is absorbed and broccoli is heated through.

Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 155 mg, Sodium 360 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 2 g, Protein 25 g

CHEESY SHRIMP AND RICE WITH BROCCOLI



Cheesy Shrimp and Rice With Broccoli image

Make and share this Cheesy Shrimp and Rice With Broccoli recipe from Food.com.

Provided by Cheri 911

Categories     One Dish Meal

Time 47m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon oil
1 lb frozen large shrimp, thawed, peeled and deveined
2 cups low sodium chicken broth
1/2 cup philadelphia cream cheese spread
1 1/2 cups instant rice, uncooked
2 cups frozen broccoli florets, thawed
3 slices cooked and crumbled bacon

Steps:

  • HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 minute on each side or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
  • ADD broth and cream cheese spread to skillet; stir until well blended. Add rice; mix well. Cover. Reduce heat to low; cook 5 minute
  • STIR in broccoli and shrimp; cook an additional 5 minute or until liquid is absorbed and broccoli is heated through.
  • Stir in 3 slices cooked and crumbled Bacon just before serving.

Nutrition Facts : Calories 491.8, Fat 22.9, SaturatedFat 9.1, Cholesterol 211.4, Sodium 570, Carbohydrate 36.7, Fiber 3, Sugar 2.2, Protein 34.6

SHRIMP AND RICE CASSEROLE



Shrimp and Rice Casserole image

Make and share this Shrimp and Rice Casserole recipe from Food.com.

Provided by Ang11002

Categories     Rice

Time P1DT45m

Yield 5 serving(s)

Number Of Ingredients 7

1 1/2 lbs shrimp, Cooked
2 cups rice, Cooked
1 pint light cream
1 teaspoon butter
8 tablespoons catsup
3 tablespoons Worcestershire sauce
1/4 teaspoon Tabasco sauce

Steps:

  • Place rice, cream, and seasonings in pan and bring to boil.
  • Add shrimp and cool.
  • Refrigerate overnight.
  • Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.

Nutrition Facts : Calories 1086.3, Fat 65.5, SaturatedFat 39.5, Cholesterol 420.6, Sodium 704.9, Carbohydrate 82.8, Fiber 1.2, Sugar 6.9, Protein 41.9

SHRIMP AND RICE CASSEROLE



Shrimp and Rice Casserole image

I haven't made this yet but it sounds yummy to me. Recipe comes from The old Farmer's Almanac. It was submitted by Mrs. Henrietta McClellan. I'm thinking that cream of shrimp soup might be a good substitute for the cream of mushroom soup. At the holiday season this would be pretty made with red and green bell pepper. This casserole is also good topped with grated asiago or longhorn cheese.

Provided by Lorraine of AZ

Categories     Rice

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 8

2 cups cooked rice
2 cups shrimp, peeled and slightly cooked
1 small onion, finely chopped
1 small bell pepper, finely chopped
1 (10 ounce) can cream of mushroom soup
5 ounces milk (1/2 of soup can)
1 cup grated mild cheddar cheese, grated (4 ounces, more may be used)
paprika (to garnish) (optional)

Steps:

  • Preheat oven to 350 degrees F. Butter a baking dish.
  • Mix all ingredients except the cheese together in a bowl. Transfer to the prepared baking dish.
  • Cover with cheese and sprinkle with paprika, for color, if desired.
  • Bake in preheated oven until cheese melts and is bubbly and lightly browned.

Nutrition Facts : Calories 885.4, Fat 32.8, SaturatedFat 16.4, Cholesterol 512, Sodium 1813.1, Carbohydrate 72.2, Fiber 1.7, Sugar 4.8, Protein 71.3

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