Tonight I was feeling very retro. I just wanted something warm and comforting. Something that comes in a casserole dish and screams '70's at the top of its lungs. And luckily I found exactly what I wanted in an old community cookbook. I swear, those housewives knew exactly what they were doing. We all pretend like we're super foodies and above this kind of meal, but the moment any stress hits, we're right back to what mom used to cook. Why? Because it's good and non-threatening and reminds us of being 10 years old (when adulting was a far-away thing).
Shrimp and Rice Casserole
Adapted from Mission Lutheran Church community cookbook, Richardson, TX
½ cup (1 stick) unsalted butter
½ cup chopped celery
½ cup chopped green pepper
⅓ cup chopped roasted red pepper
1 small jalapeño, deveined and deseeded, minced
1 bunch green onions, chopped
3 cloves garlic, minced
1 teaspoon Emeril's Essence
½ teaspoon Goya Adobo All-Purpose Seasoning without pepper (blue lid)
2½ cups cooked long-grain white rice
1 (10½ ounce) can condensed cream of shrimp soup
1 (10½ ounce) can condensed cream of mushroom soup
⅓ cup sour cream
1½ pounds large shrimp, cleaned and patted dry
¼ teaspoon ground white pepper
⅓ cup chopped flat leaf parsley
½ cup panko
Preheat oven to 350°F.
Melt butter in a 12-inch skillet over medium-high heat, then add celery, green and red pepper, jalapeño, green onions, and garlic. Sprinkle with Emeril's Essence and Adobo seasoning. Sauté until onions are translucent and tender. Add the shrimp and cook until they start to turn opaque. Lower heat to medium and mix in the cooked rice, canned soups, and sour cream. Add white pepper and parsley. Stir well and cook until warmed through. Pour into a large casserole dish and sprinkle with panko. Bake for 20 to 25 minutes.
Makes 12 servings
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