Best Italian Shrimp And Rice Casserole Recipes

LIGHT ITALIAN SHRIMP & RICE SKILLET RECIPE

Light Italian Shrimp & Rice Skillet Recipe image

Easy, One Pot Meal that's Full of Flavor! This has it all from Garlic, to Shrimp, Rice and Italian Tomatoes! This is the Perfect Dinner Ready in 30 Minutes!

Provided by Julie Evink

Time 30m

Number Of Ingredients 11

Ingredients

1 16 oz bag frozen raw, peeled, deveined tail-on shrimp, thawed
2 Tbsp Thrive™ Algae Oil
1/2 c. diced yellow onion
4 garlic cloves (minced)
2 8.8 oz microwaveable Brown Rice Pouches, prepared
1 14.5 oz can Basil, Garlic & Oregano diced tomatoes
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
1/2 c. shredded Parmesan cheese
2 Tbsp chopped fresh parsley

Steps:

In a large skillet over medium heat warm algae oil. Saute onions and garlic over medium heat until fragrant about 3-5 minutes. Add shrimp and cook until shrimp is pink and cooked through.
Stir in tomatoes, rice salt, pepper, Italian seasoning and Parmesan cheese. Heat until warmed through about 10 minutes.
Garnish with fresh parsley and serve.

Nutrition Facts : Calories 328 kcal, Carbohydrate 7 g, Protein 35 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 311 mg, Sodium 1922 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DUMP AND BAKE SHRIMP AND RICE CASSEROLE

Dump and Bake Shrimp and Rice Casserole image

With just 10 minutes of prep, this Dump-and-Bake Shrimp and Rice Casserole is a delicious and easy dinner recipe for busy nights!

Provided by Blair Lonergan

Categories Dinner

Time 40m

Number Of Ingredients 11

Ingredients

1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted
½ of a small green bell pepper, diced
1 tablespoon chopped onion (I use frozen pre-diced onion for a shortcut)
2 cups cooked rice (I used an 8.8 ounce package of Uncle Ben's Ready Rice for a shortcut)
½ teaspoon Worcestershire sauce
½ teaspoon dry ground mustard
¼ teaspoon pepper
½ lb. raw peeled and deveined shrimp (frozen and thawed is fine) (I used medium 41-50 count shrimp)
¼ cup Italian style bread crumbs
1 tablespoon melted butter
1 tablespoon grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray and set aside.
In a large bowl, stir together condensed soup, bell pepper, onion, rice, Worcestershire sauce, mustard, pepper and shrimp. Transfer to the prepared baking dish.
In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
Sprinkle breadcrumb mixture over top of the casserole.
Cover and bake for about 20 minutes. Remove the cover and continue baking (uncovered) for about 10 more minutes, or until shrimp are pink and breadcrumbs are golden brown.

Nutrition Facts : ServingSize 1 /3 of the casserole, Calories 352 kcal, Carbohydrate 45 g, Protein 22 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 205 mg, Sodium 1052 mg, Fiber 1 g, Sugar 2 g

SHRIMP AND RICE CASSEROLE

Shrimp and Rice Casserole image

I've been making this delicious dish for more than 30 years, and it hasn't failed me once. It's fast to fix plus it always pleases family and friends.-Marcia Urschel, Webster, New York

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

12 ounces cooked medium shrimp, peeled and deveined
2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 cup shredded cheddar cheese
4 tablespoons butter, melted, divided
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1 cup soft bread crumbs

Steps:

In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.

Nutrition Facts : Calories 333 calories, Fat 17g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 746mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.

ITALIAN SHRIMP WITH RICE

Italian Shrimp With Rice image

Make and share this Italian Shrimp With Rice recipe from Food.com.

Provided by Aroostook

Categories Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 cups cooked rice
4 tablespoons olive oil
2 sliced onions
1/2 cup celery, diced
1 teaspoon chopped sweet basil
1 (32 ounce) can diced tomatoes
2 cups cooked peas
2 cups boiled shrimp
salt and pepper

Steps:

Sauté onions and celery in oil until soft.
Add tomatoes, seasonings.
Cook over low heat 20 minutes.
Stir occasionally.
Add peas and shrimp.
Cover and heat through.
Place 1/2 cup hot rice on heated plates and top with shrimp mixture.

CHEESY SHRIMP AND RICE

Cheesy Shrimp and Rice image

A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.

Provided by Yoly

Categories Main Dish Shrimp

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon butter
½ pound medium shrimp, peeled and deveined
8 ounces fresh mushrooms, sliced
1 celery, diced
½ green bell pepper, diced
½ medium onion, diced
1 ½ tablespoons all-purpose flour
1 teaspoon chicken bouillon base (such as Better Than Bouillon®)
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or more to taste
¾ cup milk
1 ½ cups cooked rice
1 cup shredded sharp Cheddar cheese
salt and freshly ground black pepper to taste

Steps:

Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg

ITALIAN SHRIMP AND RICE CASSEROLE

Italian Shrimp and Rice Casserole image

This was a throw together casserole that I came up with while trying to use up leftover ingredients and clean out the fridge. It became a family favorite.

Provided by barbara lentz

Categories Casseroles

Time 40m

Number Of Ingredients 10

Ingredients

2 c cooked shrimp
2 c cooked leftover rice
2 Tbsp butter
1 medium onion chopped
3 clove garlic minced
1 c crushed tomatoes
1 jar(s) spaghetti sauce
1/2 bottle zesty italian dressing
basil for garnish
salt and pepper to taste

Steps:

1. Preheat oven 350 degrees.
2. Melt butter in saute pan and saute onions and garlic until onions are translucent.
3. Mix together all ingredients except for shrimp and basil. Bake for 20 minutes. Add shrimp and bake another 10 minutes. Garnish with basil