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    You are in: Home / Recipes / Shrimp and Rice Casserole Recipe
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    Shrimp and Rice Casserole

    Shrimp and Rice Casserole. Photo by MsSally

    1/1 Photo of Shrimp and Rice Casserole

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 45 mins

    24 hrs

    45 mins

    Ang11002's Note:

    An adopted recipe. Have not tried yet!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place rice, cream, and seasonings in pan and bring to boil.
    2. 2
      Add shrimp and cool.
    3. 3
      Refrigerate overnight.
    4. 4
      Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.

    Ratings & Reviews:

    • on May 29, 2007

      45

      This was very good. I used fat-free evaporated milk instead of cream to reduce the fat. The flavors melded nicely. I did not allow it to set up before cooking and mine took about 40 mins to cook the liquid out.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2006

      55

      This is good but it needed some onions and garlic and way more Tabasco to perk it up a bit, I only left it sit for a short time before baking, I didn't feel it was necessary to leave it overnight, I made this with cooked chicken in place of the shrimp, thanks Ang!...Kiten:)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Shrimp and Rice Casserole

    Serving Size: 1 (569 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 1086.2
     
    Calories from Fat 589
    54%
    Total Fat 65.4 g
    100%
    Saturated Fat 39.5 g
    197%
    Cholesterol 420.5 mg
    140%
    Sodium 704.8 mg
    29%
    Total Carbohydrate 82.8 g
    27%
    Dietary Fiber 1.1 g
    4%
    Sugars 6.9 g
    27%
    Protein 41.9 g
    83%

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