SHRIMP AND RICE
CASSEROLE

A combo bowl to bowl your guests over.

Ingredients

  • 1 tablespoon butter
  • ½ large onion, chopped
  • ½ medium green pepper, seeded and diced
  • 1 medium celery stalk, cut in half down the middle and thinly sliced
  • 1 garlic clove, minced
  • ½ teaspoon dried thyme
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cayenne
  • 1 cup rice
  • 12 oz. medium shrimp, shelled and deveined
  • 4 oz. Clamato®
  • ¾ teaspoon salt (or less depending on your taste)
  • 1 bay leaf
  • 1½ cups water
  • 2 plum tomatoes, seeded and diced

Instructions

  • Preheat oven to 350° F.
  • In a Dutch oven, melt butter and add onion, pepper, and celery.
  • Sauté 10 minutes or until the vegetables are tender.
  • Add the garlic and next three spices, and sauté 1 minute more.
  • Stir frequently to avoid burning the garlic.
  • Add rice, shrimp, Clamato, salt, bay leaf, and water.
  • Bring to a boil over high heat.
  • Cover and bake 30 minutes or until the liquid is absorbed and the rice is tender.
  • Discard the bay leaf. Serve topped with the tomatoes.

Servings: 4

Takes 45 minutes.

Enjoy Responsibly!

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