SEAFOOD RICE CASSEROLE
RECIPE TYPE
Holiday, Seafood
SERVES
Prep: 15 minCook: 25 min
6 to 8
Ingredients
3 tbsp Longo’s Mediterranean Extra Virgin Olive Oil, divided
1 shallot, diced
1 red bell pepper, diced
1 1/2 tsp Longo’s Seafood Rub, divided
1 cup Longo’s Essentials Long Grain White Rice
2 cups Longo’s Essentials Low Sodium Vegetable Broth
1 cup Longo’s Frozen Peas
1 tsp lemon zest
1/4 tsp pepper
5 tbsp Longo’s Country Churned Salted Butter, divided
1 pkg (454g) frozen raw Longo’s Pacific White Large 31/40 Shrimp, thawed, peeled and deveined
2 cloves garlic, minced
1/4 cup chopped fresh parsley, divided
Directions
Heat 2 tbsp of the oil over medium heat in large saucepan and cook shallot, red pepper and 1/2 tsp of the seafood rub for about 5 minutes or until starting to soften. Stir in rice to coat. Add broth and bring to a simmer.
Reduce heat to low; cover and cook for about 20 minutes or until broth is absorbed and rice is tender. Stir in peas, lemon zest and pepper. Scrape into a 10-cup casserole dish.
Melt 2 tbsp of the butter over medium-high heat in large nonstick skillet. Sauté shrimp, garlic, 2 tbsp of the parsley and remaining 1 tsp seafood rub for about 3 minutes or until shrimp is just cooked; stir into rice mixture. (Make-ahead: Cover and refrigerate for up to 1 day before adding butter mixture. Stir in 1/2 cup vegetable broth and warm through, covered, in a 350°F oven.)
Melt remaining 3 tbsp butter and stir in remaining 1 tbsp oil. Stir in parsley and drizzle overtop of casserole to serve.
NUTRITIONAL INFORMATION
Per serving: 340 calories
Protein 13g | Fibre 2g |
Fat 17g | Sugar 3g |
Carbs 33g | Sodium 340mg |
