Confetti Shrimp

This colorful casserole recipe is filled with vegetables, rice, shrimp, and a delicious sour cream and wine sauce.

Confetti Shrimp
Servings: 8 Prep 20 mins Bake 350°F 50 mins Cook 20 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 medium-size onion, chopped
  • 1 medium-size sweet green pepper, chopped
  • 1 medium-size sweet red pepper, chopped
  • 2 large ribs celery, cut into 1/2-inch pieces (about 1 cup)
  • 2 large green onions, sliced (about 1/2 cup)
  • 1/2 pound mushrooms, sliced (about 22 medium-size mushrooms)
  • 1 clove garlic, finely chopped
  • 1 1/2 cups uncooked long-grain white rice
  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 cup dry white wine
  • 2 cups reduced-fat sour cream
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 pound medium-size shrimp (about 22), shelled and deveined
  • Chopped fresh parsley and lemon wedges, for garnish

Make It

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 degree F oven for 50 minutes. Remove aluminum foil. Sprinkle top with parsley and serve with lemon wedges.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 326, Fat, total (g): 12, chol. (mg): 68, sat. fat (g): 1, carb. (g): 41, fiber (g): 2, pro. (g): 16, sodium (mg): 751, Percent Daily Values are based on a 2,000 calorie diet.