Description
This delicious Shrimp Casserole is a creamy, savory dish combining tender shrimp, cooked rice, and a blend of cheeses baked to golden perfection. Enhanced with aromatic spices and sautéed vegetables, it’s an excellent choice for a comforting family dinner that serves six.
Ingredients
Scale
Seafood and Rice
- 1 lb shrimp, peeled and deveined
- 2 cups cooked rice
Cheeses and Dairy
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup sour cream
Vegetables and Aromatics
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup bell pepper, diced
- 1/2 cup celery, diced
Seasonings and Other
- 1 tablespoon butter
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a suitable baking dish generously with butter or nonstick spray to prevent sticking during baking.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped onion, minced garlic, diced bell pepper, and diced celery. Sauté for about 5 minutes until the vegetables soften and release their aromas.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet with the softened vegetables. Cook for 2 to 3 minutes or until the shrimp turn pink and are just cooked through. Remove the skillet from heat.
- Combine Ingredients: In a large mixing bowl, combine cooked rice, shredded cheddar cheese, grated Parmesan, milk, heavy cream, sour cream, Old Bay seasoning, paprika, salt, black pepper, dried thyme, and dried oregano. Stir well to create a creamy mixture.
- Mix in Shrimp and Vegetables: Fold the cooked shrimp and sautéed vegetables into the creamy rice mixture until well combined. Transfer this mixture evenly into the prepared baking dish.
- Add Topping: If desired, sprinkle breadcrumbs evenly over the top of the casserole to add a crunchy texture when baked.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown.
- Garnish and Serve: Remove the casserole from the oven and garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Notes
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or omit entirely.
- Use freshly cooked rice for best texture; leftover rice works well too but ensure it’s not clumped.
- Adjust seasoning such as Old Bay and paprika according to your taste preference.
- The casserole can be prepared a day ahead and refrigerated; add a few extra minutes to baking time if baking from cold.
- Optional: Add a squeeze of lemon juice for a fresh tangy contrast before serving.
