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Ingredients
- 2 1/2 cups of Chicken Stock
- 2 1/2 tablespoons of Cornstarch with 1 1/2 tablespoon water
- 3/4 cup heavy cream
- 1 1/2 teaspoon red pepper flakes
- 2 pints of steamed rice
- 4 pints of shrimp
- 4 garlic cloves
- 1 cup panko bread crumbs
Directions
- For Shrimp:
- Add olive oil and garlic into a saucepan. Stir garlic until slightly brown. Combine shrimp, salt and pepper (to taste) and mix in with garlic. Shrimp should only be somewhat cooked then set aside.
- For Casserole:
- Preheat oven to 350 degrees F.
- In a saucepan, add the chicken stock and cornstarch slurry and bring to a simmer for 3 minutes. Then add the cream and red pepper flakes. Line a terra cotta or glass / pyrex dish with foil then add the rice and garlic shrimp. Pour the cream mixture over the rice and shrimp. Top with panko bread and place in oven for 45 minutes. Let it cool for 15 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 864g | |
| Recipe makes 4 servings | |
| Calories 1395 | |
| Calories from Fat 171 | 12% |
| Total Fat 19.33g | 24% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 750mg | 250% |
| Sodium 1150mg | 48% |
| Potassium 1289mg | 37% |
| Total Carbs 178.35g | 48% |
| Dietary Fiber 4.3g | 14% |
| Sugars 1.99g | 1% |
| Protein 115.03g | 184% |
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Reviews
Comments
February 23, 2008Looks yummy Vivian! We will try this sometime in the next two weeks and post a review! Hope to see more good ones from you.
February 22, 2008Thanks for posting, Viv! How about something without shrimp so I can try it :-)
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