Cheesy Shrimp and Brown Rice Casserole
Great for brunch, or some winter comfort food when you want a change of pace, wonderfully creamy - and gluten free!
1/2 cup yellow onion, finely chopped
2 tbsp butter
1/8 tsp cayenne pepper
1 lb bag frozen cooked small shrimp, (shelled, de-veined, no tails, thawed)
1 cup half and half (or milk)
2 large eggs
4 cups shredded sharp Cheddar cheese (divided)
4 cups cooked brown short-grain rice
1 teaspoon freshly chopped parsley leaves
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Heat oven to 350 degrees, spray glass casserole with cooking spray or butter. Saute onions with 2 tablespoons of butter and cayenne pepper until translucent.
In a large bowl, whisk together half and half and eggs. Add 2 cups cheese, rice, parsley, thyme, and shrimp. Season with salt and pepper.
Pour into prepared casserole dish and top with remaining 2 cups shredded cheese. Bake for 30 minutes. let custard set for at least 5 min before serving.
A nice side is freshly steamed corn.
1/2 cup yellow onion, finely chopped
2 tbsp butter
1/8 tsp cayenne pepper
1 lb bag frozen cooked small shrimp, (shelled, de-veined, no tails, thawed)
1 cup half and half (or milk)
2 large eggs
4 cups shredded sharp Cheddar cheese (divided)
4 cups cooked brown short-grain rice
1 teaspoon freshly chopped parsley leaves
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Heat oven to 350 degrees, spray glass casserole with cooking spray or butter. Saute onions with 2 tablespoons of butter and cayenne pepper until translucent.
In a large bowl, whisk together half and half and eggs. Add 2 cups cheese, rice, parsley, thyme, and shrimp. Season with salt and pepper.
Pour into prepared casserole dish and top with remaining 2 cups shredded cheese. Bake for 30 minutes. let custard set for at least 5 min before serving.
A nice side is freshly steamed corn.