Cheesy Shrimp Over Rice Food

CHEESY SHRIMP CASSEROLE

Steps:

• Preheat oven to 350° F.
• Cook wild rice according to instructions on the package.
• In a separate pot boil water and add shrimp cooking, cooking for 3 - 4 minutes or until shrimp are cooked through. Drain shrimp.
• Combine cooked rice, cooked shrimp and remaining ingredients in one bowl stirring to mix it together thoroughly.
• Spoon the mixture into a greased 13 x 9 inch casserole dish.
• Place the dish in the oven and bake for 30 minutes or until cheesy is melted and bubbling.
• Remove and serve.

SHRIMP AND RICE CASSEROLE

Steps:

• In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.

CHEESY SHRIMP OVER RICE

Steps:

• 1. Cook shrimp as usual, using Old Bay seasoning to taste. Drain, cool, peel and devein, reserving 1/2 cup cooking liquid. Set aside.
• 2. Meanwhile, heat oven to 350 degrees F. Coat a 2 quart casserole with cooking spray. Set aside.
• 3. In a 2 quart saucepan, over medium to high heat, heat the butter until melted. Add the celery and shallots, Saute for 3-4 minutes. Add the cheese soup, cream of shrimp soup, wine and the cooking liquid from the shrimp. Mix well and cook, stirring often, for 3-4 minutes.
• 4. Add 2 slices of the Provolone (torn into pieces) and 1/2 cup of the cheddar cheese. Cook, stirring constantly, until cheese melts.
• 5. Add the shrimp, mix well and transfer to prepared casserole.
• 6. Top with remaining cheeses. First, lay slices of Provolone on top and then sprinkle evenly with shredded cheddar cheese.
• 7. Bake for 25-30 minutes until cheese is melted, hot and bubbly. Remove from oven and garnish with dried parsley flakes.
• 8. Serve over rice.

MAKE-AHEAD CHEESY SHRIMP & RICE

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.

CHEESY SHRIMP AND RICE RECIPE

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.

CHEESY SHRIMP AND RICE WITH BROCCOLI

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.

SHRIMP IN GARLIC CREAM SAUCE OVER RICE

Steps:

• Heat olive oil in a pan over medium heat. Saute onion, celery, and garlic until soft, about 5 minutes. Add rice and cook, stirring frequently, until toasted, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Do not lift the lid.
• Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add shrimp, lemon juice, sherry, and hot sauce. Cook until shrimp turn pink, 2 to 3 minutes. Stir in cream and heat through, but do not bring to a boil. Season with salt and pepper.
• Spoon the shrimp cream sauce over the rice. Sprinkle with paprika and serve.

BEST SHRIMP CREOLE OVER RICE

Steps:

• Rinse shrimp well and pat dry on paper towels.
• In a bowl, rinse reserved shells well in several changes of water, drain them in a colander.
• Combine them with 2 cups water in a saucepan.
• Bring to boil and simmer mixture for 20 minutes.
• Strain broth through a sieve lined with a dampened paper towel (there should be about 1 ¼ cups of broth, if not, add enough water to measure, or reduce).
• Reserve.
• In a large skillet, melt 2 tblsps butter over moderately-low heat and in it cook the garlic, stirring, until it is pale golden.
• Discard garlic and add shrimp to the oil.
• Cook over moderate heat, stirring, for 3 minutes, or until barely pink, but not cooked through.
• Transfer shrimp to a bowl, add remaining 2 tblsps of butter to the skillet and cook onion, peppers, mushrooms and celery, stirring, for 5 minutes.
• Add paprika and flour and cook over moderately-low heat, stirring, for 3 minutes.
• Stir in tomato paste and reserved shrimp broth and bring to boil.
• Add shrimp mixture and simmer, stirring occasionally, for 3 minutes, or until shrimp are cooked through.
• Stir in sour cream and Tabasco.
• Bring mixture to a simmer, stirring, and season with salt and pepper (may be made 1 day in advance and kept covered and chilled. Reheat in skillet over moderately-low heat, stirring, until heated through, but do not let boil.) Spoon Shrimp Creole in center and around edge of rice ring and garnish with parsley.