Garlic Shrimp Casserole

chicken stock

cornstarch water

heavy cream

red pepper flakes

rice

leftover garlic shrimp

bread crumbs (Japanese bread crumbs)

In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.

This is an old recipe, but the nay sayers regarding the shrimp needed to have seen the video which is conveniently located at the top with the play button in plain view. Amazingly easy but I used fresh shrimp peeled and sautéed in butter and a small clove of diced garlic. Also I find there is no place for leftover rice in boxes or any leftover oriental food for that matter, so I prepared jasmine rice 3 cups as my family loves rice dishes. I used a oven to table casserole dish and kept it covered for the 45 minutes. Things have a tendency to boil over so it placed it in a metal pan. Had no panko, but find toasted panko doesn’t hold its crunch and becomes mushy. I used plain bread crumbs and toasted them for 2 minutes. Tried 3 minutes but burned the heck out of them, so…. Enjoy!

I have to admit- I was a little spectical about making this recipe before I tried it. It was really really good however, and definitaly something I'll make again and again.  I didn't have a pot to make it in, so i made it in a glass pie dish and covered it with tin foil. After 45 minutes i took off the tinfoil and left it for another 10 min before taking out.  Worked out perfectly!

Hmm, what I meant to say was that I used Alton's recipe as a guideline for my leftover rice and whatever I could find in the fridge. I used his white sauce, 1/4 jar of roasted red peppers, 1/4 jar of marinated artichoke hearts and topped it with some bread crumbs, shredded mozzarella and 2 slices of deli swiss cheese. Was crazy good. I love how the artists at Food Network allow you to paint over their canvas, adding bits and pieces of your personality to a meal...and whatever you can find in the fridge.

Thanks to the previous reviews for tips on substitutions. Since my picky family doesn't like shrimp I used leftover chicken, roasted garlic and added a bit of chopped fresh parsley! It was so delicious. Next time I have the house to myself I'll try it with shrimp.  Thanks Alton!!

Had Chinese take-out and really only had white rice left over.  Had frozen langostino bites (Trader Joe's). Took some butter/evoo and sauted about 8 chopped garlic cloves and swished the defrosted shellfish.  Voila! Garlic seafood.  Followed the rest except I didn't notice the "toasted" in the panko so I just shorted the cooking by 5 minutes and popped in under the broiler for 1 minute...panko browns VERY quickly.  It was quite a tasty meal.

I sauteed some shrimp in garlic butter for this and cooked my rice with a bay leaf and a clove.  Then put everything together and it turned out lovely!  Very easy and left me with very little clean up.  I'll do this again in a flash.

Unlike others who reviewd this recipe, I assumed that the shrimp used was from leftover chinese takeout and that's what I used. Absolutely yummy!!!! Will make again and again.

It's a recipe for using LEFTOVERS In the show, he uses leftover Chinese takeout. You don't have to make the garlic shrimp.  ...Seriously.

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/013/0135/0135301

Alton turns leftovers into a classic garlic shrimp casserole.

garlic shrimp casserole

Prep Time: 5 minutes

Cook Time: 50 minutes

Total: 1 hours, 10 minutes

Servings: 5

Author : Alton Brown

Ingredients

Instructions

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