- 4
Ingredients
- For the shrimp
- 1 lb 21/25 shrimo, peeled and deveined
- 1/4 cup olive oil
- 4 medium garlic cloves, minced
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- For the casserole
- 2 Tbsp conrstarch
- 1 Tsbp cold water
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1/2 tsp red pepper flakes
- 2 cups cooked rice
- 2 cups sauteed vegetables
- 3/4 cup panko breadcrumbs
Preparation
Step 1
Place the shrimp, olive oil, garlic, salt, and pepper in a 1-gallon zip-top bag and toss to combine. Allow to sit at room temperature for 30 minutes.
Heat a 10-inch cast-iron skillet over medium heat for 5 minutes. Add the shrimp along with the marinade to the pan. Saute, tossing constantly, just until the shrimp being to turn opaque in the center, 3-4 minutes.
For the casserole:
Set oven to 350F.
Place the cornstarch and water in a small jar, seal, and shake to combine.
Whisk together the stock and the constarch slurry in a 3-quart saucier and set over medium-high heat. Bring to a simmer and cook for 3 minutes. Add the cream and red pepper flakes and stir to combine. Remove from the heat.
Place the rice, garlic shrimp, and vegetables in a 9-by-11 baking dish. Pour the cream mixture over the leftovers and press down evenly to distribute the liquid. Sprinle the breadcrumbs evenly over the top and back for 25 minutes, or until the mixture is hot and bubbly. Turn the broiler to high and brown the topping for 2-3 minutes, until golden brown. Cook for 15 minutes before serving.