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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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    Units: US | Metric


    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.

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    Ratings & Reviews:

    • on May 29, 2007


      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.

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    • on May 24, 2006


      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


    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
    Total Fat 65.4 g
    Saturated Fat 39.5 g
    Cholesterol 420.5 mg
    Sodium 704.8 mg
    Total Carbohydrate 82.8 g
    Dietary Fiber 1.1 g
    Sugars 6.9 g
    Protein 41.9 g

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