Confetti Shrimp

Dave Smith

By
@DaveSSmith1

This colorful casserole recipe is filled with vegetables, rice, shrimp, and a delicious sour cream and wine sauce.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

1 Hr 30 Min

Ingredients

1 Tbsp
olive oil
1 medium
onion, chopped
1 medium
green pepper, chopped
1 medium
red pepper, chopped
2 stalk(s)
celery, cut into 1/2-inch pieces
2
green onions, sliced
1/2 lb
mushrooms, sliced
1 clove
garlic, finely chopped
1 1/2 c
jasmine rice
1 can(s)
chicken broth, low salt
1/4 can(s)
white wine
2 c
sour cream, fat-free
2 Tbsp
lemon juice, fresh
1 1/2 tsp
salt
1/8 tsp
black pepper
1 lb
shrimp, peeled and deveined

CHOPPED FRESH PARSLEY AND LEMON WEDGES, FOR GARNISH

Directions Step-By-Step

1
1. Heat oven to 350 degrees F. Grease 12 x 8 x 2-inch glass baking dish.
2. Heat oil in large nonstick skillet over medium-high heat. Add onion, green pepper, red pepper and celery; cook, stirring occasionally, about 12 minutes or until vegetables are softened. Add green onion, mushrooms and garlic; cook for 5 minutes.
3. Add rice; cook 1 minute. Add broth and wine. Bring to boiling. Reduce heat; simmer, uncovered, for 2 minutes.
4. Stir in sour cream, lemon juice, salt, pepper and shrimp; cook over medium heat until mixture just starts to lightly bubble. Turn into prepared casserole, spreading evenly. Cover with aluminum foil.
5. Bake in 350 degrees F oven for 50 minutes. Remove aluminum foil. Sprinkle top with parsley and serve with lemon wedges.

About this Recipe