Shelly's Recipe

SHRIMP AND WILD RICE CASSEROLE

Category: Fish and Seafood

1 box wild and brown rice mix
1/3 cup wild rice
2 tbsp butter
1 1/2 lbs frozen cooked shrimp (26-31 count)
1 (10-oz) pkg Alfredo sauce
1/3 cup clam juice
1 tbsp fresh lemon juice
4 scallions, sliced (green and white parts)
2 tbsp diced red bell pepper or pimiento, drained
1 1/2 cups grated cheddar cheese
Fresh minced parsley for garnish

Saute all the combined rices in melted butter. In a saucepan, cook the rices according to the pkg directions but using 3 cups water, and undercook it by about 5 minutes.

Transfer the rice to a 9x11-inch glass baking dish or round, shallow casserole dish. (This can be done a day in advance and refrigerated until ready to use. If making the rice ahead, let it come to room temperature before adding the sauce and baking the casserole.)

Preheat oven to 350. Meanwhile, thaw the shrimp in a colander under cold running water. You will need to shake the colander several times to evenly thaw it. Frozen shrimp is best thawed quickly by this method. If you thaw shrimp in the refrigerator, it can become fishy. Drain, remove tails and set aside.

To make the sauce, put the Alfredo sauce in a medium saucepan over medium heat. (Do not boil.) Add the clam juice, lemon juice, scallions, bell pepper or pimiento. Stir in the shrimp and pour over the rice mixture. Top with grated cheese and bake for 12 to 15 minutes or until the cheese melts and the casserole is hot. Garnish with fresh minced parsley. Serves 6