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Easy Shrimp Squares

  • 50minutes

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Source: busycooks.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 onion, chopped

  3. 2 cloves garlic, minced

  4. 1 red bell pepper, chopped

  5. 3 cups cooked long grain white rice

  6. 1/2 teaspoon salt

  7. 1 tablespoons Worcestershire sauce

  8. 1/4 cup chopped parsley

  9. 1 (16-ounce) package cooked shelled medium shrimp, thawed if frozEn

  10. 2 cups whole milk

  11. 3 eggs, beaten

  12. 1-1/2 cups shredded Swiss cheese

  13. 2 tablespoons grated Parmesan cheese

  14. 1 (16-ounce) jar four cheese Alfredo sauce

  15. 1/2 cup sour cream

  16. 1 tablespoons lemon juice

  17. 1 (6-ounce) can tiny shrimp, drained

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. In large saucepan, melt butter over medium heat. Add onion and garlic; cook and stir 4 minutes. Then add red bell pepper; cook and stir 2-3 minutes longer.

  2. Remove from heat and add rice, salt, Worcestershire sauce, parsley, and frozen, thawed shrimp. Stir in milk and eggs until blended, then fold in Swiss cheese.

  3. Spoon into greased 13" x 9" pan and spread evenly. Sprinkle with Parmesan cheese. Bake for 45-55 minutes until light golden brown and set. Cool 10 minutes.

  4. While casserole is cooling, combine Alfredo sauce, sour cream, lemon juice, and canned shrimp in medium saucepan and heat until steaming.

  5. Cut rice mixture into squares; place on plates and top with sauce mixture. Serves 8

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