This hearty shrimp and wild rice casserole has crispy breadcrumbs on top of juicy shrimp, nutty wild rice, and savory vegetables that are baked in a creamy sauce.
Ingredients: 1 lb shrimp, peeled and deveined. 1 cup wild rice, uncooked. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 cup mushrooms, sliced. 2 cups chicken broth. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 2 tbsp olive oil. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Add the mushrooms, red bell pepper, onion, and garlic and cook them until they soften. Put wild rice in the pan and toast it for two minutes while stirring it all the time. Heavy cream, chicken broth, and Parmesan cheese should all be stirred in. Bring to a simmer, then lower the heat and cook for about 25 to 30 minutes, or until the rice is soft and the liquid is absorbed. Add salt and pepper to the shrimp. In a different pan, cook the shrimp for about two to three minutes on each side, or until they are pink and fully cooked. Add the cooked shrimp to the rice mixture. Put everything in a casserole dish that has been greased. Cover the casserole with breadcrumbs. Make sure they are spread out evenly. After the oven is hot, bake the casserole for 20 to 25 minutes, or until the breadcrumbs are golden brown and the casserole is hot all the way through. Before serving, sprinkle with fresh parsley.
Prep Time: 20 minutes
Cook Time: 50 minutes
Jades Attic
