Creamy Cheesy Shrimp & Rice Casserole w/Buttery Crispy Ritz Cracker Topping
Shrimp in a White Wine Cream sauce layered over Rice and topped with a buttery crispy Ritz Cracker topping.
Ingredients
- 1 tbsp Olive Oil
- 1 Cup Yellow Onion chopped
- 3 cloves Garlic minced
- 1/4 Cup Dry White Wine
- 1 lb Shrimp peeled and deveined
- 2 Cups White Rice cooked
- 1 1/3 Cups Shredded Mozzarella Cheese divided
- 1/2 Cup Parmesan Cheese shredded
- 1 Cup Heavy Cream
- 1 tsp Worcestershire Sauce
- 1 tsp Dry Sherry
- 3/4 Cup Ritz Crackers crushed
- 1 tbsp Butter melted
- 1 tbsp Fresh Parsley chopped
- Salt & Pepper to taste
Instructions
- Preheat oven to 375° and grease a 9×13-inch baking dish (3 quart)
- Heat the olive oil and butter in a skillet over medium heat. Add the chopped onion and garlic, sauteing for about 3-4 minutes until the onion becomes translucent.
- Add wine to mixture and stir until liquid is reduced.
- Add the shrimp to the skillet and cook for 2 to 3 minutes or until they turn pink. Salt and pepper to taste. Be careful not to overcook them. Remove from heat and set aside.
- In a large bowl, mix the cooked rice, half of the shredded mozzarella, and the grated parmesan. Pour in the heavy cream, sherry and worcestershire sauce. Stir until well combined. Season with salt and pepper.
- Spread the rice mixture evenly in the greased baking dish. Place the cooked shrimp on top in an even layer.
- Sprinkle the remaining mozzarella cheese and buttered crumbs evenly over the shrimp.
- Place the baking dish in the oven, covered, and bake for 30 minutes. Remove from oven and uncover.
- Place back in oven uncovered another 10 to 15 minutes until the top is golden and bubbly.
- Remove from oven, let sit for 10 minutes, then serve hot.