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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.

 

 

 


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