Garlic Shrimp Casserole
.
Yield
6 servingsPrep
6 minCook
48 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken broth
|
|
| 2 | tablespoons |
cornstarch
with 1 tablespoon water |
|
| ½ | cup |
heavy whipping cream
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| 1 | pint |
rice
leftover |
*
|
| 2 | pints |
shrimp
leftover garlic |
*
|
| ¾ | cup |
bread crumbs
toasted panko |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken broth
|
|
| 3E+1 | ml |
cornstarch
with 1 tablespoon water |
|
| 118 | ml |
heavy whipping cream
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 473 | ml |
rice
leftover |
*
|
| 946 | ml |
shrimp
leftover garlic |
*
|
| 177 | 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.
