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Nutrition Facts
Serving Size 1 (569g) Recipe makes 5 servings
Calories 1086
Calories from Fat 589		(54%)
Amount Per Serving		%DV
	Total Fat 65.5g	100%
	Saturated Fat 39.5g	197%
	Monounsaturated Fat 18.5g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 420mg		140%
Sodium 704mg		29%
Potassium 883mg		25%
Total Carbohydrate 82.8g		27%
	Dietary Fiber 1.2g	4%
	Sugars 6.9g
Protein 41.9g		83%
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Shrimp and Rice Casserole

Recipe #7143 | 1 day | 1 day prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Ang11002
Mar 6, 2000

An adopted recipe. Have not tried yet!

SERVES 5 (change servings and units)

Ingredients

1 1/2 lbs shrimp, Cooked
2 cups rice, Cooked
1 pint light cream
1 teaspoon butter
8 tablespoons catsup
3 tablespoons worcestershire sauce
1/4 teaspoon Tabasco sauce

Directions

1
Place rice, cream, and seasonings in pan and bring to boil.
2
Add shrimp and cool.
3
Refrigerate overnight.
4
Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.

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Featured Reviews for This Recipe

From: MsSally

On May 29, 2007

This was very good. I used fat-free evaporated milk instead of cream to reduce the fat. The flavors melded nicely. I did not allow it to set up before cooking and mine took about 40 mins to cook the liquid out.

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From: KITTENCAL

On May 24, 2006

This is good but it needed some onions and garlic and way more Tabasco to perk it up a bit, I only left it sit for a short time before baking, I didn't feel it was necessary to leave it overnight, I made this with cooked chicken in place of the shrimp, thanks Ang!...Kiten