Rice & Shrimp Casserole

Blog // Culinary Event // The Experience // March 9, 2014

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Rice & Shrimp Casserole

12 oz. White Rice

1 lb. 36-40 count Shrimp

½ Onion (minced)

1 Red Pepper (minced)

1 Green Pepper (minced)

1 Yellow Pepper (minced)

1 teaspoon Lemon Pepper Seasoning

½ teaspoon Oregano

1 teaspoon Tony Chachere’s Creole Seasoning

1 tablespoon Garlic (minced)

2 tablespoons Butter

1 12 oz. can Tomato Paste

1 tablespoon Tomato Bouillon

½ cup Water

2 tablespoons Mayonnaise

¼ cup Parmesan Cheese

¾ cup Mozzarella Cheese


Pre-heat oven at 375 degrees.

Steam the white rice and set aside. Sautee with butter over medium heat, all vegetables, add seasonings and stir in (one-at-a-time), add garlic, stir it in and let simmer. Add tomato bouillon, stir in some water (as needed), add shrimp, stir in and let simmer for 2-3 minutes. Turn off heat.

Butter a 13” x 9” casserole dish. Spoon in white rice, layer rice with mayonnaise, then layer with sautéed pan contents, layer with Parmesan and finally layer with Mozzarella.

Place in oven for 30 minutes at 350 degrees.

© Cajun Fishing Adventures

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