Cheesy Shrimp And Rice Recipes

Steps:

• 1. Cook shrimp as usual, using Old Bay seasoning to taste. Drain, cool, peel and devein, reserving 1/2 cup cooking liquid. Set aside.
• 2. Meanwhile, heat oven to 350 degrees F. Coat a 2 quart casserole with cooking spray. Set aside.
• 3. In a 2 quart saucepan, over medium to high heat, heat the butter until melted. Add the celery and shallots, Saute for 3-4 minutes. Add the cheese soup, cream of shrimp soup, wine and the cooking liquid from the shrimp. Mix well and cook, stirring often, for 3-4 minutes.
• 4. Add 2 slices of the Provolone (torn into pieces) and 1/2 cup of the cheddar cheese. Cook, stirring constantly, until cheese melts.
• 5. Add the shrimp, mix well and transfer to prepared casserole.
• 6. Top with remaining cheeses. First, lay slices of Provolone on top and then sprinkle evenly with shredded cheddar cheese.
• 7. Bake for 25-30 minutes until cheese is melted, hot and bubbly. Remove from oven and garnish with dried parsley flakes.
• 8. Serve over rice.

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet; drain bacon on paper towels.
• Add onions, peppers and garlic to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in tomato sauce and salsa; simmer 2 min., stirring occasionally. Stir in shrimp and corn; simmer 2 min. Stir in bacon.
• Spoon rice into 13x9-inch baking dish sprayed with cooking spray; top with shrimp mixture and cheese. Cover with foil. Refrigerate up to 24 hours.
• Heat oven to 375ºF. Bake casserole, covered, 35 min. or until heated through, uncovering after 20 min.

Steps:

• HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 minute on each side or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
• ADD broth and cream cheese spread to skillet; stir until well blended. Add rice; mix well. Cover. Reduce heat to low; cook 5 minute
• STIR in broccoli and shrimp; cook an additional 5 minute or until liquid is absorbed and broccoli is heated through.
• Stir in 3 slices cooked and crumbled Bacon just before serving.

Steps:

• Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
• Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
• Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

Steps:

• Preheat oven to 350.
• Cook mushrooms slowly in butter until tender. Mix lightly with shrimp, rice and cheese.
• Combine milk, ketchup, Worcestershire sauce and pepper. Add to shrimp mixture.
• Pour into a greased 2 quart casserole. Bake until heated through, about 25-35 minutes.