Oops, I’m a little behind on the updating on my food intake... Just know that for the most part, I ate well this past weekend. I did splurge a little and have a couple of glasses of eggnog ’cause I love the eggnog! We even stopped by a convenience store and I wasn’t even tempted to eat that yummy looking pepperoni roll. Well, maybe I was tempted, but I didn’t order one. I got a 6 inch turkey sub on wheat bread with lettuce and black olives. I pretended it tasted as good as that pepperoni roll would have tasted, but instead I got something like turkey flavored cardboard. Oh well.
Last night’s dinner was a new recipe I found online at the Taste of Home website. It was very good for the first try at it, but there are few tweaks we’ll be making for the next go round with it. Like no cayenne pepper and more shrimp!
Shrimp Rice Casserole
- 1 lb uncooked medium shrimp, peeled and de-veined
- 2 Tb butter, divided
- 12 ounces fresh mushrooms, sliced
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 3 Tb all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1-1/3 cups fat free milk
- 3 cups cooked brown rice
- 1 cup (4 oz.) shredded reduced-fat cheddar cheese, divided
In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender. Stir in the flour, salt, and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the rice, 1/2 cup cheese, and shrimp; stir until combined.
Pour into a 1-1/2 qt. baking dish coated with cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted.
I used Smart Choice butter, fat free cheese, and Mrs. Dash instead of salt. I had to use vitamin D milk instead of fat free. It turned out well and was easy to make.