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Shrimp and Rice Casserole

Source of Recipe

Southern Lady


Recipe Introduction

"Smoky bacon, sautéed onions, bell peppers, and celery give this Shrimp and Rice Casserole plenty of rich flavor."

Recipe Link: https://www.southernladymagazine.com/shrimp-and-rice-casserole-recipe/

List of Ingredients

◦  4 slices bacon, chopped
◦  2 cups chopped onion
◦  1½ cups chopped green bell pepper
◦  1 cup chopped celery
◦  3 (14.5-ounce) cans diced tomatoes, undrained
◦  ¼ cup tomato paste
◦  3 tablespoons firmly packed light brown sugar
◦  3 tablespoons distilled white vinegar
◦  1 teaspoon dried thyme
◦  1 teaspoon Creole seasoning
◦  ½ teaspoon kosher salt
◦  ½ teaspoon smoked paprika
◦  ½ teaspoon garlic powder
◦  1¾ cups converted rice*
◦  1 pound large fresh shrimp, peeled and deveined
◦  Garnish: chopped fresh parsley



Recipe

Preheat oven to 350° F. Spray a shallow 3-quart baking dish with cooking spray.

In a small Dutch oven, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pan. Add onion, bell pepper, and celery; cook over medium-high heat until lightly browned and softened, 8 to 10 minutes. Stir in tomatoes, tomato paste, brown sugar, vinegar, thyme, Creole seasoning, salt, paprika, and garlic powder. Reduce heat to medium-low; simmer for 10 minutes. Stir in rice. Spoon into prepared pan; spray heavy-duty foil with cooking spray and cover.

Bake until rice is tender, about 30 minutes. Stir in shrimp; cover and bake until shrimp are pink and firm, about 10 minutes more. Sprinkle with bacon. Garnish with parsley, if desired.


Makes 8 to 10 servings