Shrimp and Rice Recipe

Name: Shrimp and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pound shrimp med cooked and cut; 3 cup rice long grain - cooked; 1 x nonstick cooking spray; 3/4 cup sour cream low-fat; 2 cup mushrooms fresh, sliced; 2 tablespoon mayonnaise reduced cal; 1/2 cup onions chopped; 2 teaspoon prepared mustard; 1/2 cup scallions, spring or green onions; 1 cup cheese shredded; 3 cloves garlic crushed; 2 tablespoon parsley leaves fresh, chopped

Servings: persons

1 1/2 pound shrimp med cooked and cut
3 cup rice long grain - cooked
1 x nonstick cooking spray
3/4 cup sour cream low-fat
2 cup mushrooms fresh, sliced
2 tablespoon mayonnaise reduced cal
1/2 cup onions chopped
2 teaspoon prepared mustard
1/2 cup scallions, spring or green onions
1 cup cheese shredded
3 cloves garlic crushed
2 tablespoon parsley leaves fresh, chopped

1
Coat a large non-stick skillet with pam;place over med-high heat until hot.
2
Add mushrooms, onion, green onion and garlic;--andgt; saute until tender.
3
Set aside.
4
Place the rice in a 2-qt.
5
casserole coated with pam;place shrimp over rice.
6
Combine sour cream, mayo, and mustard, spoon over shrimp.
7
Top with mushroom mixture.
8
Sprinkle the cheddar over the top.
9
Cover and bake in 350F (180C) oven for 30 min or til heated through.
10
Top with the parsley and serve.

977

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pound shrimp med cooked and cut, 3 cup rice long grain - cooked, 1 x nonstick cooking spray, 3/4 cup sour cream low-fat, and more.

Yes, Shrimp and Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Rice

How did you like this recipe?

Frequently Asked Questions