Wild Rice and Creamy Shrimp Casserole
From perlandra 15 years ago
- 30 minutes to make
- Serves 6
This dish is excellent to serve with asparagus and biscuits. It takes some preparation in cutting up veggies, but worth the effort in the end. Fantastic flavor! If you like cooked shrimp and wild rice this is the dish for you!
Ingredients
- 1 cup Ramy wild rice shopping list
- 4 tablespoons butter, divided shopping list
- 4 green onions, chopped shopping list
- 1/2 green bell pepper, chopped shopping list
- 1 teaspoon minced garlic, about 1 large clove shopping list
- 1 teaspoon fresh, grated ginger shopping list
- 1 pound peeled and deveined shrimp shopping list
- 3 tablespoons flour shopping list
- 1 14-ounce can reduced-sodium chicken broth shopping list
- 1/2 cup whipping cream shopping list
- 2 tablespoons sherry shopping list
- 1 5-ounce can water chestnuts, drained and chopped shopping list
- 1 cup shredded sharp cheddar cheese shopping list
- 1 cup shredded swiss cheese shopping list
- salt, pepper and freshly grated nutmeg, to taste shopping list
- 1 cup dry bread crumbs shopping list
- 1/3 cup slivered or sliced almonds shopping list
How to make it
- Cook wild rice according to package instructions. Usually it is 30 - 45 minutes, depending on how you like it. Heat 1 tablespoon of the butter in a large skillet over medium-low heat. Add the green onions, bell peppers, ginger and garlic and saute until soft, about 5 minutes. Add the shrimp and saute until almost done, 1 to 2 minutes. Set aside. (I didn’t saute mine, but boiled them instead.)
- Melt remaining 3 tablespoons butter in a saucepan over medium heat. Whisk in the flour and stir until well combined. Whisk in the chicken broth, whipping cream and sherry and simmer until thickened, about 10 minutes.
- Heat oven to 350 degrees. Place the cooked rice in a large mixing bowl. Add the shrimp mixture, white sauce, water chestnuts and shredded cheeses. Season to taste with salt, pepper and nutmeg. MIx thoroughly. Pour into a 9-by-13-inch glass baking dish. Sprinkle with the bread crumbs and almonds and bake, uncovered, for 20 to 30 minutes, until bubbly.
People Who Like This Dish 4
- lacrenshaw Horsham, PA
- lovinfood420 Cambridge, CA
- skitty Chicago, IL
- clbacon Birmingham, AL
- perlandra Rapid City, SD
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The Rating
Reviewed by 1 people-
I could eat this at least once a week, perl! My thanks and my five.
Lorraine
lacrenshaw
in Horsham loved it
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" It was excellent "