How to Make Spicy Shrimp Casserole

This optionally spicy shrimp casserole is so good for you! It's packed with vegetables and brown rice or wild rice. I actually used a combination of both in mine. Leftover rice is perfect for this dish, or you can make up fresh, depending on how much preparation time you have available. Make it spicy or leave out the crushed red peppers. Served with a whole-grain roll and a fresh salad, this meal really hits the spot. Leftovers heat up nicely in a skillet too!

Instructions

Difficulty: Moderate

Things You’ll Need:

• 9"x13" baking dish
• No-stick spray
• 3 cups cooked long-grain brown rice or wild rice
• 2 teaspoons olive oil
• 2 cups onions, chopped
• 1 1/2 cups celery, chopped
• 1 1/2 sweet red and yellow peppers, chopped
• 2 teaspoons minced garlic
• 2 teaspoons dried thyme
• 1 teaspoon dried basil
• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon crushed red peppers
• 1/4 teaspoon sea salt
• 1 bay leaf
• 1 cup defatted or low-fat chicken broth
• 1 can (28-ounces) no-salt-added chopped tomatoes, with juice
• 1 can (8-ounces) tomtato sauce
• 2 teaspoons sugar
• 1 1/2 pounds large shrimp, peeled and deveined (I purchase mine all ready to put into the casserole)

1. Preheat your oven to 375 degrees.
2. Lightly coat the bottom of the 9"x13" baking dish with no-stick spray. Spread the cooked rice evenly in the dish.
3. Prepare your vegetables - chop, etc.
4. Warm the olive oil in a large no-stick skillet over medium heat. Add the onions, celery, peppers, and garlic. Cook for roughly 6 to 8 minutes (stirring often), or cook until the vegetables are lightly browned and soft.
5. Add the thyme, basil, black pepper, crushed red peppers (if desired), salt, and bay leaf. Cook the mixture for 1 minute.
6. Stir in the broth and turn up the heat to medium-high. Cook, stirring occasionally, for about five minutes, or until the liquid is reduced by one-half. Stir in the tomatoes (juice included), tomato sauce, and sugar. Stir in the shrimp.
7. Pour the entire mixture over the rice in the baking dish.
8. Bake for 25 to 30 minutes, uncovered, or until it's hot and bubbly.

Tips & Warnings

• Feel free to leave out the crushed red pepper - it gives it a real kick!