During the COVID period, the supply of creative juices has been in short supply, especially now that we have entered the second year of tango of two steps forward and backward. This is one of the reasons why I had to spend a few weeks writing my recipes for this website.And why after I came back, I kept returning to the tried and true formula Rice casserole (This time, use shrimp!).
You have heard my opinion Chicken and rice casserole (CRC’s) Many times, and this year is higher than in previous years. There are many things to love: there is no stove-everything is placed in a mixing bowl and then poured into the pot.Many of my CRC flavor profiles are Inspired by soup, But the zero actually needs one as a base.
It’s worth noting that I have never adopted this casserole recipe and used shrimp as the main protein and chowder as the creamy canvas.For this shrimp casserole, I borrowed it from there This dairy-free corn chowder recipe——An old summer favorite. It uses coconut milk, fresh corn on the cob (although you can use frozen corn outside of summer), fresh leeks, spring onions and thyme. (Don’t worry, I have provided some low FODMAP adjustments in the recipe below.)
The only difference between CRC and SRC is that shrimp cooks much faster than rice, so you need to add it later in the cooking process-simple enough. For this reason, this is also a great pre-prepared dish. Just cook the rice until it is chewy, take it out of the oven until you can eat it, then put the shrimp on it, and dinner will be done in 10 minutes.
If you want more succotash themes, this shrimp and rice casserole recipe is also delicious, add some diced zucchini or zucchini to the mixture. You can also add some chopped kale to make more vegetables. But I like to eat it with the brightly sour summer salad to offset the creamy casserole.
Keep reading this shrimp and corn risotto casserole, please leave your request in the comments in case the next CRC or SRC arrives!
With health and hedonism,
Phoebe
Shrimp and Corn Chowder Casserole
This shrimp and rice casserole recipe uses a chowder of fresh summer corn and cream (but no dairy products) for the perfect one-plate dinner, smoky, salty, sweet and satisfying. You can easily make it year-round by substituting frozen corn (about 2 cups). To make this low FODMAP, reduce the corn to 2 corn cobs, omit the leeks, and use only shallots and less than 1 cup of broth to make half of the coconut milk.
raw material
-
4
Ear corn
Shell and remove the core -
1
leek
Trim and slice into thin slices -
1
Bunch of green onions
Thin slices -
1 ¼
Cup
arborio rice - A 15-ounce can of coconut milk
-
8
ounce
Clam juice -
½
Cup
dry white wine -
2
Spoon
Olive oil or melted butter - sea salt
-
½
teaspoon
Dried thyme or 4 sprigs fresh -
½
teaspoon
Red pepper flakes -
¾
lb
Peeled
Shrimp -
2
Spoon
Lemon juice
From half a lemon
instruct
-
Preheat the oven to 400 degrees Fahrenheit.
-
In a large bowl, mix corn kernels, leeks, spring onions, rice, coconut milk, clam juice, white wine, olive oil or butter, 1 teaspoon of sea salt, thyme and red pepper flakes. Fold the ingredients together until well mixed.
-
Transfer to a 15-inch oven-proof pan or 9 x 13 casserole and arrange them evenly. Bake the casserole for 40 minutes, or until the rice is soft and most of the liquid is absorbed. Remove from the oven, loosen the rice to redistribute, then place the shrimp on an even layer. Season lightly with salt and drizzle with lemon juice.
-
Return to the oven for 5 to 7 minutes, or until the shrimp is light pink and curled.
-
Set the casserole aside to cool for a few minutes, then garnish with extra scallions and serve!
If you did this, tag @phoebelapine and #feedmephoebe-I would love to see it!
