Baked casserole featuring shrimp, rice, creamy sauce, and Cajun seasoning—rich, comforting, and full of Southern charm.
Ingredients
- 2/3 cup uncooked white rice
- 1 1/3 cups water
- 2 slices bread, broken up into small pieces
- 1/2 cup milk
- 2 tablespoons margarine
- 1 clove garlic, minced
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 pound peeled and deveined medium shrimp (30-40 per pound)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 tablespoon chopped fresh parsley
- 1 1/2 tablespoons lemon juice
- 1 pinch paprika
Instruction
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish. Combine the bread and milk in a mixing bowl; set aside.
- Melt the margarine in a skillet over medium heat. Stir in the garlic, onion, and bell pepper until the vegetables begin to soften, about 3 minutes. Add the shrimp, and cook until the shrimp are no longer translucent, about 3 minutes more. Stir the shrimp and rice into the soaked bread along with the cream of mushroom soup, parsley, and lemon juice. Pour this mixture into the prepared baking dish.
- Sprinkle with paprika.
- Bake in the preheated oven until the top is golden brown, and the casserole is hot and bubbly, about 30 minutes.
