Cheesy & Creamy Shrimp & Rice

Cheesy creamy shrimp and rice is the casserole that earns its name without leaning on a can of cream-of-soup shortcut. The creamy element comes from low-fat sour cream and a small amount of mayonnaise instead, giving you control over flavor and reduced fat content.

The layered assembly is the move. Cooked rice goes in first as the foundation, then cooked shrimp on top, then the sour cream and mayo mixture, then the sauteed mushroom-onion-garlic mixture, with sharp cheddar crowning the whole thing.

This layering means the casserole bakes into distinct strata rather than mixing into one homogeneous casserole, every fork reveals a small geological cross-section of textures.

Sauteing the mushrooms, onion, garlic, and green onion in a non-stick skillet before layering is what builds the savory base, raw vegetables release too much water in the bake and dilute the cream.

Use pre-cooked shrimp to keep the bake time short, 30 minutes covered at 350°F (175°C) is enough to heat through without overcooking the seafood. Raw shrimp would weep liquid and turn rubbery during a longer bake.

Fresh chopped parsley scattered over the top after baking adds color and a fresh herbal note to balance the rich layered casserole.

Kitchen Tips

• Use long-grain rice, the grains stay separate rather than turning gluey during the bake.
• A tablespoon of Dijon mustard in the sour cream mixture instead of yellow mustard deepens flavor.
• Reserve a couple of whole shrimp for garnish on top, presentation matters.
• Grate the cheese fresh from a block, pre-shredded contains anti-caking that resists melting.

Variations

• Add a half cup of frozen peas to the rice layer for color and sweetness.
• Swap cheddar for Gruyere for a more sophisticated flavor.
• Stir a pinch of cayenne or Old Bay seasoning into the cream mixture for a Cajun twist.