Rock Shrimp Wild Rice Casserole Recipe

1      Reviews by:    Margaret Noblitt   Rock Shrimp Wild Rice Casserole Recipe combines cooked long grain and wild rice, rock shrimp, celery, onion, green pepper, garlic, butter, flour, milk, chicken broth and mushrooms to make this tasty rock shrimp casserole recipe. Food Category:    Seafood Cuisine Origin:    Southern    Servings:4 Nutrition facts:567 calories19.7 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   25 Minutes Total Time:   50 Minutes

INGREDIENTS

• 1 1/2 pounds peeled, deveined rock shrimp, fresh or frozen
• 2 tablespoons salt
• 1 quart water
• 1 package (6 ounces) long grain and wild rice
• 3/4 cup sliced celery
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 clove garlic, minced
• 3 tablespoons butter or margarine, melted
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup milk
• 1/2 cup chicken broth
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/3 cup toasted sliced almonds

DIRECTIONS

• Thaw rock shrimp if frozen. Preheat oven to 425 degrees. Add salt to water and bring to a boil. Place rock shrimp in boiling water; cook 30 seconds. Drain. Rinse under cold running water for 1 to 2 minutes. Remove any remaining particles of sand vein.
• Cook rice according to package directions.
• Cook celery, onion, green pepper and garlic in butter until tender but not brown. Blend in flour, salt and pepper. Gradually blend in milk and chicken broth, stirring constantly. Cook until thick and smooth.
• Add rock shrimp, rice, mushrooms and almonds. Pour into a well-greased 2-quart casserole.
• Bake in hot oven, 425 degrees, for 20 to 25 minutes or until bubbly and thoroughly heated.

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