Shrimp and Rice Casserole

  • PrepTime: 15 Mins
  • CookTime: 55 Mins
  • TotalTime: 1 Hrs 10 Mins


  1. 1 1/2 pounds shrimp (medium to large)
  2. 1 cup long-grain white rice (uncooked)
  3. 4 tablespoons butter
  4. 1/4 cup parsley (chopped, fresh)
  5. 1/4 cup green onion (or minced shallots, chopped)
  6. 1 clove garlic (crushed, finely minced)
  7. 1 (8-ounce) bottle clam juice (or 1 cup of seafood stock)
  8. 2 cups water
  9. 2 teaspoons chicken base (or bouillon granules)
  10. 1/4 cup pecan halves


  1. Peel, devein, and rinse the shrimp under cold running water. Drain well and transfer to a bowl. Cover and refrigerate.
  2. Heat the oven to 350 F.
  3. In a large, heavy skillet or saute pan, heat 4 tablespoons of butter over medium-low heat.
  4. Add 1 cup of rice to the hot butter and cook, stirring, until the rice is lightly browned. Add the 1/4 cup of parsley, 1/4 cup of shallots or green onion, and minced garlic.
  5. In a saucepan, heat 8 ounces of clam juice, 2 cups of water, and 2 teaspoons of chicken base to a simmer over high heat. Add the hot liquid to rice mixture and then transfer to a 1 1/2 to 2-quart casserole.
  6. Cover the casserole and bake for 35 to 45 minutes, or until the rice has absorbed the liquid and is tender. Add shrimp and 1/4 cup of pecans; cover and bake 15 minutes longer.