Try this Jennys Little Shrimp Casseroles recipe, or contribute your own.
Suggest a better descriptionBring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain; rinse with cold water. Chill. Peel and devein shrimp. Reserve 6 shrimp. Combine remaining shrimp and lemon juice, set aside. Cook green pepper and onion in butter in a skillet over medium-high heat, stirring constantly, until tender. Combine soup, half-and-half, sherry, salt and pepper in a large bowl; stir in shrimp, vegetable mixture, and rice. Spoon into lightly greased individual au gratin dishes. Sprinkle with paprika. Bake, uncovered, at 350 for 15 to 20 minutes or until hot and bubbly. Garnish with reserved shrimp and parsley, if desired.
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Serving Size: 1 Serving (1068g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 761 | ||
Calories from Fat: 333 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37g | 49 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 114.6mg | 35 % | |
Sodium 140.6mg | 5 % | |
Potassium 447.6mg | 12 % | |
Total Carbohydrate 88.5g | 26 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 84.6g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 761
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