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Low-Fat Bayou Shrimp Casserole




Source of Recipe


Magenta for Lazygourmet.com

3 cups COOKED long-grain rice
2 tsps. olive oil
2 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped sweet red and yellow peppers
2 tsp. minced garlic
2 tsp. dried thyme
1 tsp. dried basil
Black pepper to taste
Red pepper to taste
1/4 tsp. salt
1 bay leaf
1 cup defatted reduced-sodium chicken broth
28 oz. can no-salt-added chopped tomatoes with juice
8 oz. no-salt-added tomato sauce
2 tsp. sugar
1 1/2 lbs. large shrimp, peeled and deveined

Pre-heat oven to 375 degrees.Coat at 13-inch-by-9-inch baking dish
with non-stick spray. Spread the rice evenly in the dish.
Warm the oil in a large no-stick skillet over medium heat.
Add the onions, celery, red and yellow peppers and garlic. Cook,
stirring often, for 6 to 8 minutes, or until lightly browned and
softened. Add the thyme, basil, black pepper, red pepper, salt and bay
leaf. Cook for 1 minute.Stir in the broth and increase the heat to
medium-high. Cook, stirring occasionally, for 5 minutes, or until the
liquid is reduced by half. Stir in the tomatoes (with juice), tomato
sauce and sugar and shrimp. Pour entire shrimp mixture over cooked
rice. Bake for 25 to 30 minutes, or until hot and bubbly.