Shrimp and Rice Bake
- 1 to 1 1/2 pounds medium to large shrimp
- 1 cup uncooked long-grain white rice
- 4 tablespoons butter
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onion or minced shallots
- 1 small clove garlic, crushed and finely minced
- 1 bottle (8 ounces) clam juice or 1 cup of seafood stock*
- 2 cups water**
- 2 teaspoons chicken base or bouillon granules**
- 1/4 cup pecan halves
Adapted from southernfood.about.com
Peel, devein, and rinse the shrimp under cold running water. Drain well and transfer to a bowl. Cover and refrigerate.
Heat the oven to 350° F (180° C/Gas 4).
In a large, heavy skillet or saute pan, heat butter over medium-low heat.
Add rice to the hot butter and cook, stirring, until the rice is lightly browned. Add the parsley, shallots or green onion, and garlic.
In a saucepan, heat clam juice, water, and chicken base to a simmer over high heat.
Add the hot liquid to rice mixture and then transfer to a 1 1/2- to 2-quart casserole.
Cover the casserole and bake for 35 to 45 minutes, or until the rice has absorbed the liquid and is tender. Add shrimp and pecans; cover and bake 15 minutes longer.
*The clam juice adds subtle flavor to the dish, but feel free to substitute water and another teaspoon of base if you don't have clam juice or seafood stock. Or replace the clam juice with vegetable broth.
**You may use a good quality low sodium chicken broth and omit the water and base or bouillon granules.
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