Confetti Shrimp

Dave Smith


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


★★★★★ 1 vote

20 Min
1 Hr 30 Min


  • 1 Tbsp
    olive oil
  • 1 md
    onion, chopped
  • 1 md
    green pepper, chopped
  • 1 md
    red pepper, chopped
  • 2 stalk
    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
    chicken broth, low salt
  • 1/4 can
    white wine
  • 2 c
    sour cream, fat-free
  • 2 Tbsp
    lemon juice, fresh
  • 1 1/2 tsp
  • 1/8 tsp
    black pepper
  • 1 lb
    shrimp, peeled and deveined

How to Make Confetti Shrimp


  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.

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