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Shrimp and Rice Casserole

Source of Recipe

Southern Lady


Recipe Introduction

"Smoky bacon, saut�ed 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
◦  1� cups chopped green bell pepper
◦  1 cup chopped celery
◦  3 (14.5-ounce) cans diced tomatoes, undrained
◦  � cup tomato paste
◦  3 tablespoons firmly packed light brown sugar
◦  3 tablespoons distilled white vinegar
◦  1 teaspoon dried thyme
◦  1 teaspoon Creole seasoning
◦  � teaspoon kosher salt
◦  � teaspoon smoked paprika
◦  � teaspoon garlic powder
◦  1� 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