Take a walk with us by the shore. Breathe in that salty air. Listen to the distant cry of the gulls and the lapping waves on the beach. Let the wind carry you, just for a moment. Then, when we come back inside, let’s keep that feeling going with this Shoreline Casserole. A cheesy mix of nutty brown rice and delicately cooked shrimp, enhanced with tender mushrooms and the light heat of cayenne pepper, Shoreline Casserole brings with it the spirit of the sea. Let your tastebuds take a stroll by the shore, too!
Ingredients
- 2 tablespoons butter, divided
- 1 pound uncooked medium shrimp, peeled and deveined
- 12 ounces fresh mushrooms, sliced
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 1/3 cups fat-free milk
- 3 cups brown rice, cooked
- 1 cup reduced-fat cheddar cheese, shredded, divided
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Spray a 1 1/2-quart baking dish with cooking spray.
Step 3 –In a large nonstick skillet, melt 1 tablespoon of the butter.
Step 4 –Add the shrimp and cook until they turn pink, about 2-3 minutes.
Step 5 –Transfer the shrimp to a plate.
Step 6 –In the same skillet, add the remaining butter.
Step 7 –Add the mushrooms, the green pepper, and the onion and sauté until tender, about 5 minutes.
Step 8 –Stir in the flour, the salt, and the cayenne.
Step 9 –Gradually add the milk in until well-blended.
Step 10 –Bring the mixture to a boil and cook, stirring constantly, until thickened, about 2 minutes.
Step 11 –Add the rice, 1/2 cup of the shredded cheese, and the shrimp, stirring until combined.
Step 12 –Pour the mixture into the prepared baking dish.
Step 13 –Cover and bake until heated through, about 30-35 minutes.
Step 14 –Sprinkle the casserole with the remaining shredded cheese.
Step 15 –Cover and let the casserole stand until the cheese has melted, about 5 minutes.
Step 16 –Serve.
