Shelly's Recipe

SHRIMP AND WILD RICE CASSEROLE

Category: Casseroles - Seafood

1 package Long Grain and Wild Rice mix*, cooked according to package directions
5 tablespoons butter, divided
4 green onions, chopped
1/2 green bell pepper, chopped
1 teaspoon minced garlic
1 pound peeled and deveined shrimp
3 tablespoons flour**
1 14-ounce can reduced sodium chicken broth**
1/2 cup whipping cream**
2 tablespoons dry sherry
1 5-ounce can water chestnuts, drained and chopped
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
Salt, pepper and freshly grated nutmeg, to taste
1 cup dry breadcrumbs
1/2 cup slivered almonds

Preheat oven to 350 degrees F. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add green onions, bell pepper and garlic and saute until soft, about 3 minutes. Add shrimp and saute until almost cooked, 1 to 2 minutes. Set aside.

Melt remaining 3 tablespoons butter in a saucepan over medium heat. Add flour and whisk until well combined. Whisk in chicken broth, whipping cream and sherry and simmer until thickened, about 10 minutes.

Place cooked rice in a large mixing bowl. Add shrimp mixture, white sauce, water chestnuts and shredded cheeses. Season to taste with the salt, pepper and nutmeg. Pour into a 3-quart baking dish that has been sprayed with nonstick cooking spray. Sprinkle with breadcrumbs and almonds and bake, uncovered, for 20 to 30 minutes, until bubbly.

Makes 6 servings.


** 1 cup sour cream and 1 10 3/4-ounce can cream of chicken soup can be substituted.