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Garlic Shrimp Casserole

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Submitted by happyzhangbo

.

YIELD

6 servings

PREP

6 min

COOK

48 min

READY

70 min

Ingredients

2 473
CUPS ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML CORNSTARCH
with 1 tablespoon water
½ 118
½ 2.5
TEASPOON ML RED PEPPER FLAKES
1 473
PINT ML RICE
leftover *
2 946
PINTS ML SHRIMP
leftover garlic *
¾ 177
CUP ML BREAD CRUMBS
toasted panko

Directions

Preheat oven to 350℉ (180℃).

In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes.

Add the cream and the red pepper flakes.

In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp.

Then pour the cream mixture over it.

Top with the toasted panko and place in the oven for 45 minutes.

Cool for 15 minutes before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 164 51% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 456mg 19%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 33% Vitamin C 1%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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