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Shrimp and rice casserole

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Ingredients/Components

water - 1/2 c
black pepper - 1/4 tsp
juice of 1/2 lemon
oregano, crushed - 1/4 tsp
salt or to taste
uncooked rice - 1/2 c
bay leaf, crumbled - 1 item
clove garlic, peeled and minced - 1 item
green pepper, minced - 1/2 c
light olive oil - 1/4 c
medium size yellow onion, peeled and minced - 1 item
can tomatoes do not drain - 1 oz
shelled and deveined raw shrimp
hot pepper sauce to taste Tabasco - 1 item

How to make shrimp and rice casserole:

Preheat oven to 350°. Lightly saute onion, garlic and bell pepper until translucent. Process canned tomatoes in food processor to eliminate chunks. Place all ingredients except shrimp in a buttered 2-quart casserole. Cover with foil and bake for 1 hour, stirring 2 or 3 times. Add shrimp, pushing well down into the rice mixture. Sprinkle with juice of 1/2 lemon. Re-cover and bake 1/2 hour longer or until rice is done. Serves 4. Double recipe for a 3-quart casserole.

Recipe categories: Main dish, Casseroles, Shrimp.

Rating:

3.3

Average rating: 3.3, total votes: 9

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