Confetti Shrimp
This colorful casserole recipe is filled with vegetables, rice, shrimp, and a delicious sour cream and wine sauce.
Ingredients
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1 tablespoon olive oil
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1 medium-size onion, chopped
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1 medium-size sweet green pepper, chopped
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1 medium-size sweet red pepper, chopped
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2 large ribs celery, cut into 1/2-inch pieces (about 1 cup)
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2 large green onions, sliced (about 1/2 cup)
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1/2 pound mushrooms, sliced (about 22 medium-size mushrooms)
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1 clove garlic, finely chopped
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1-1/2 cups uncooked long-grain white rice
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1 can (14-1/2 ounces) chicken broth
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1/4 cup dry white wine
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2 cups reduced-fat sour cream
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2 tablespoons fresh lemon juice
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1-1/2 teaspoons salt
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1/8 teaspoon pepper
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1 pound medium-size shrimp (about 22), shelled and deveined
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Chopped fresh parsley and lemon wedges, for garnish
Directions
1.
Heat oven to 350 degrees F. Grease 12 x 8 x 2-inch glass baking dish.
2.
Heat oil in large nonstick skillet over medium-high heat. Add onion, green pepper, red pepper and celery; cook, stirring occasionally, about 12 minutes or until vegetables are softened. Add green onion, mushrooms and garlic; cook for 5 minutes.
3.
Add rice; cook 1 minute. Add broth and wine. Bring to boiling. Reduce heat; simmer, uncovered, for 2 minutes.
4.
Stir in sour cream, lemon juice, salt, pepper and shrimp; cook over medium heat until mixture just starts to lightly bubble. Turn into prepared casserole, spreading evenly. Cover with aluminum foil.
5.
Bake in 350 degrees F oven for 50 minutes. Remove aluminum foil. Sprinkle top with parsley and serve with lemon wedges.
Nutrition information
Calories 326, Total Fat 12 g, Saturated Fat 1 g, Cholesterol 68 mg, Sodium 751 mg, Carbohydrate 41 g, Fiber 2 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet
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