CONFETTI SHRIMP

Confetti Shrimp image

Provided by Dave Smith

Categories Seafood

Time 1h50m

Number Of Ingredients 17

1 Tbsp olive oil
1 medium onion, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
2 stalk(s) celery, cut into 1/2-inch pieces
2 green onions, sliced
1/2 lb mushrooms, sliced
1 clove garlic, finely chopped
1 1/2 c jasmine rice
1 can(s) chicken broth, low salt
1/4 can(s) white wine
2 c sour cream, fat-free
2 Tbsp lemon juice, fresh
1 1/2 tsp salt
1/8 tsp black pepper
1 lb shrimp, peeled and deveined
CHOPPED FRESH PARSLEY AND LEMON WEDGES, FOR GARNISH

Steps:

1. 1. Heat oven to 350 degrees F. Grease 12 x 8 x 2-inch glass baking dish. 2. Heat oil in large nonstick skillet over medium-high heat. Add onion, green pepper, red pepper and celery; cook, stirring occasionally, about 12 minutes or until vegetables are softened. Add green onion, mushrooms and garlic; cook for 5 minutes. 3. Add rice; cook 1 minute. Add broth and wine. Bring to boiling. Reduce heat; simmer, uncovered, for 2 minutes. 4. Stir in sour cream, lemon juice, salt, pepper and shrimp; cook over medium heat until mixture just starts to lightly bubble. Turn into prepared casserole, spreading evenly. Cover with aluminum foil. 5. Bake in 350 degrees F oven for 50 minutes. Remove aluminum foil. Sprinkle top with parsley and serve with lemon wedges.