Description:

A savory rice and shrimp casserole.

Source:

SusanM

Serves/Makes:8

Ingredients

• 1 tbsp (15 ml) fat
• 1 tbsp (15 ml) flour
• 1/2 cup (125 ml) onion, chopped
• 1 clove garlic, minced
• 2 tbsp (30 ml) parsley, chopped
• 1/2 cup (125 ml) chedder cheese, grated
• 1 14-1/2 oz (406 grm). can diced stewed tomatoes
• 1/2 cup (125 ml) water
• 1/3 cup (80 ml) green pepper, chopped
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) pepper
• 1/4 tsp (1 ml) tabasco sauce
• 1/4 tsp (1 ml) thyme
• 2 tbsp (30 ml) Worcestershire sauce
• 3 cups (700 ml) cooked rice
• 2 cups (475 ml) cooked peeled shrimp (frozen, small to medium size work great)
• 1 cup (225 ml) chedder cheese, grated
• parsley for garnish

Preparation

• In a large skillet, make a roux of fat and flour.
• Add onion and cook in roux until withered.
• Add garlic, parsley, 1/2 cup (125 ml) grated cheese, tomatoes, water, green pepper, salt, pepper, tabasco, thyme and Worcestershire sauce.
• Let these ingredients come to boil for 5 minutes.
• Add cooked rice and shrimp.
• Stir slowly for 10 minutes over low heat.
• Pour into buttered casserole dish.
• Sprinkle 1 cup (225 ml) grated cheese over top.
• Add chopped parsley for garnish.
• Place in 350 degree (175 C.) oven for 15 minutes.
• If frozen or prepared ahead, heating takes longer.

Comments

This came from a newsprint recipe booklet picked up in Louisiana in the 60's. Serve with a green vegetable, tossed green salad and some nice dinner rolls.