Shrimp and Rice Casserole
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Ingredients
- 1 1/2 pounds shrimp, medium to large
- 1 cup long-grain white rice, uncooked
- 4 tablespoons (1/4 cup) unsalted butter
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onion, or minced shallots
- 1 clove garlic, crushed, finely minced
- 1 (8-ounce) bottle clam juice, or 1 cup seafood stock
- 2 cups water
- 2 teaspoons chicken base, or bouillon granules
- 1/4 cup pecan halves
Instructions
- 1
Peel, devein, and rinse the shrimp under cold running water. Drain well and transfer to a bowl. Cover and refrigerate.
- 2
Heat the oven to 350 F.
- 3
In a large, heavy skillet or sauté pan, heat 4 tablespoons of butter over medium-low heat.
- 4
Add 1 cup of rice to the hot butter and cook, stirring, until the rice is lightly browned. Add the 1/4 cup of parsley, 1/4 cup of shallots or green onion, and minced garlic.
- 5
In a saucepan, heat 8 ounces of clam juice, 2 cups of water, and 2 teaspoons of 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.
- 6
Cover the casserole and bake for 35 to 45 minutes, or until the rice has absorbed the liquid and is tender. Add shrimp and 1/4 cup of pecans; cover and bake 15 minutes longer.
