Baked Shrimp and Rice Casserole

Baked Shrimp and Rice Casserole

Ingredients:

• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound large shrimp, peeled and deveined
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the Rice: In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
3. Sauté the Onions and Garlic: While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Combine Ingredients: In a large bowl, combine the cooked rice, sautéed onions and garlic, salt, black pepper, paprika, and red pepper flakes (if using). Mix well.
5. Assemble the Casserole: Spread the rice mixture evenly in the prepared baking dish. Arrange the shrimp on top of the rice.
6. Bake: Bake in the preheated oven for 15-20 minutes, or until the shrimp are pink and opaque.
7. Garnish and Serve: Remove the casserole from the oven and drizzle with lemon juice. Sprinkle with chopped parsley and grated Parmesan cheese (if using). Serve hot.

Keyphrase:

“Baked Shrimp and Rice Casserole”

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