Cheesy and Creamy Shrimp and Rice
Cheesy and Creamy Shrimp and Rice recipe 18
18
Ingredients
| 680.4 | g |
shrimp
med cooked and cut |
|
| 710 | ml |
rice
long grain - cooked |
|
| 1 | x |
nonstick cooking spray
|
* |
| 177 | ml |
sour cream
low-fat |
|
| 473 | ml |
mushrooms
fresh, sliced |
|
| 30 | ml |
mayonnaise
reduced cal |
|
| 118 | ml |
onions
chopped |
|
| 10 | ml |
prepared mustard
|
|
| 118 | ml |
scallions, spring or green onions
|
|
| 237 | ml |
cheese
shredded |
|
| 3 | cloves |
garlic
crushed |
|
| 30 | ml |
parsley leaves
fresh, chopped |
Directions
Coat a large non-stick skillet with pam; place over med-high heat until hot. Add mushrooms, onion, green onion and garlic;--andgt; sauté until tender. Set aside. Place the rice in a 2-qt. casserole coated with pam; place shrimp over rice.
Combine sour cream, mayo, and mustard, spoon over shrimp. Top with mushroom mixture. Sprinkle the cheddar over the top. Cover and bake in 350℉ (180℃) oven for 30 min or til heated through. Top with the parsley and serve.
