Wild shrimp thrive in the temperate waters of the U.S. Gulf Coast. They are known for their firm texture and for having a slightly sweet, robust flavor. There are four major types of wild shrimp caught in America and they are classified by color. White and brown shrimp are both very popular, while the pink variety can grow to be quite big, and the royal reds are a rarer treat. This rich, velvety shrimp and rice casserole can be made from any type of medium-sized wild shrimp.
Step 1
Cook the rice according to package directions, however leave out 1/4 cup water so that the rice remains slightly firm.
Step 2
Bring 2 cups water and 1/2 tsp. salt to a boil in a medium saucepan. Boil 1 lb. of shrimp for one minute. Drain the water from the shrimp and set them aside.
Step 3
Saute the onions and peppers in butter in a saucepan. Cook over medium heat for 2 minutes. Stir the mixture occasionally.
Step 4
Preheat your oven to 325 degrees Fahrenheit.
Step 5
Add the cooked wild rice to the onions and peppers, while stirring over very low heat. Add the can of condensed soup plus 1 cup of the cheese. Mix in the cooked shrimp.
Step 6
Grease a casserole dish with olive oil or cooking spray. Spoon the shrimp and rice mixture into the casserole dish.
Step 7
Top the casserole with the rest of the cheese, plus the salt and pepper. Bake it in the oven uncovered for 30 minutes.
Step 8
Allow the casserole to cool for 15 minutes before serving.
Things You'll Need
- 2 medium-sized saucepans
- 1, 8-oz. package of wild rice
- 1 tsp. salt
- 2 tbsp. butter
- 1/4 cup green bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 1/3 cup red onion, chopped
- 1 can of condensed cream of mushroom soup (10 3/4-oz.)
- 1 1/2 cups grated sharp cheddar cheese
- 1/2 tsp pepper
- 11-by-7-inch glass casserole dish (or baking pan)
- 1/2 tbsp. olive oil (or cooking spray)
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