The cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. &mdash;Marie Roberts, Lake Charles, Louisiana


Makeover Shrimp Rice Casserole

butter, divided

mushrooms,

green pepper, chopped

onion,

all-purpose flour

salt

cayenne pepper

milk

brown rice

shredded reduced-fat cheddar cheese, divided

24g protein. Diabetic Exchanges: 3 lean meat

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 rice, 1/2 cup cheese and the shrimp; stir until combined.

Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325&deg; for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted.

This will now be in regular rotation in my house.  I skipped the cheese step at the end just to cut a few more calories and I also skipped the cayenne pepper because I ALWAYS regret the heat.  Otherwise, I made it exactly as the recipe instructs, and it tasted surprisingly rich for how light it is.  I should note I used the 90-second brown rice for a time-saver.   I loved it!  10/10!

This was a very easy and delicious dish. I used rice I’d already cooked, frozen chopped onions and pepper. Fresh mushrooms were awesome. I did not have enough shrimp so used what I had and crawfish. Oh man!!!  This is a keeper

Recipe was very good. However it was rather bland. Needs to increase spice level. Next time I will use jalapeño. Liked the idea of adding chopped broccoli.

I added some snow peas as well as some Old Bay to this recipe and it was a winner!  The family approved it for a future meal.

I used jalapenos (seeded) instead of green bell peppers because that was what I had on hand. I also bumped up the cayenne to 1/4 tsp. Spicy but not enough to lose the taste of the shrimp. love it!

Very good.  Very flavorful.  Would be great for company.  We like our food on the spicy side and would add more cayene pepper next time.

My whole family absolutely loved this recipe!! I did do few changes to the recipe that were suggestedj the comments. Instead of doing green bell pepper I did jalapenos. I added minced garlic and minced onion when I cooked my shrimp. Last of all I literally just sprinkled the cayenne pepper on and probably trippled the amount in the recipe. Sooo good, great on calories and filling!!

I was really low on milk so I did annoying thing that totally made a new recipe, but it was SO good I wanted to share: 1. Follow step 1. 2. Add about 2-3 T tomato paste, stir and cook 1-2 minutes. Then add flour, salt and cook. 3. Deglaze with half a cup of chicken broth. Add about 12 oz diced tomatoes and juices, stir and taste, and add more chicken broth if you'd like. 4. Add some some hot sauce and keep going with the recipe. It was a huge hit. I thought toasted breadcrumbs or croutons on top might have been nice for some crunch, too. Win!

Absolutely wonderful!  I loved every bite.  My family is not big on seeing big pieces of mushrooms so I diced them small.  I also used thawed frozen cooked shrimp.  Other than that I followed the recipe exactly and the flavor was wonderful.  This recipe is a keeper!

This was a very good recipe that you don't have to feel guilty about serving!  I added bay scallops because my husband likes them more than shrimp.  I also added finely chopped broccoli to give it more color.  It was great!

We just love this recipe! It makes such a nice change of pace on a week night and we can use frozen uncooked shrimp stored in the freezer. Add a little more cayenne for an extra kick.

Very tasty! I used some garlic in this dish, too.

I loved this dish! It was easy to prepare and we ate every bite. DIdn't have regular brown rice so I used frozen wild rice and it was great! Will definetly make again.

I've made this several times and we love it.  Very tasty and easy to prepare.

The recipe was alright, but I found that it lacked in spices/pizazz.

Blind! I am against Rice and Roni but it has more flavor then this homede version it.

This is one of the best shrimp dishes I've ever made.  I used yellow pepper instead of green and I only used 1/2 cup of cheese.  Will definitely cook this again.

makeover shrimp rice casserole

Prep Time: 40 minutes

Cook Time: 30 minutes

Total: 1 hours, 10 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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