For those of you following along, Mr. ValleyWriter's weight loss competition has come to a rather quick end. Believe it or not, one of the other guys lost 20 pounds in like 2 weeks - no fair! He's continuing his weight loss efforts, but since the sense of urgency has passed, he's allowing a little carbs back into our lives. (Thank you!)
He specifically requested this shrimp casserole, so I made it for him tonight. It comes together quickly and is very tasty. While the rice does add carbs, it's still a pretty healthy dinner option. You get 4 out of the 5 food groups (veggies, grains, milk and meat) all in one dish - and it's fairly low-fat, too.
Creamy Shrimp & Wild Rice Casserole
(makes 4 servings)
1 pkg. long grain & wild rice mix (the kind that comes with seasoning)
3 oz. neufchatel cheese (or cream cheese), softened
1 1/4 c. warm water
1 large red pepper, diced
2-3 celery stalks, chopped
3/4 lb. raw shrimp, deveined and shells fully removed
Preheat oven to 425 degrees.
In a 2 quart casserole dish, mix together rice seasoning packet, neufchatel cheese and warm water. Stir in rice, red pepper and celery. Cover and bake for 30 minutes.
Stir in shrimp and cook another 15 minutes until shrimp are pink and cooked through.
Let cool 5-10 minutes before serving (it's really hot!).