SHRIMP AND WILD RICE CASSEROLE

Recipe: SHRIMP AND WILD RICE CASSEROLE

Summary: CLASSIC CITY CATERING – David Penniman & Jake Stanton

Ingredients

  • 2 cups artichokes
  • 1 box cooked wild rice (follow instructions on box)
  • 1 – #9 can clam juice
  • 1/4 cup butter
  • 3 onions, chopped
  • 3 lbs. mushrooms, chopped
  • 1 clove garlic, minced
  • 2 Tbsp. flour
  • 2 cups dry white wine
  • 1/2 tsp. salt
  • Fresh ground pepper
  • 1 tsp. tarragon
  • 2.5 lbs. cooked, shelled shrimp

Instructions

  1. Cook wild rice and cool. Do not overcook rice. Saute onion, mushrooms and garlic in butter for 5 minutes. Add flour and cook over medium heat for 3 minutes. Add remaining 1 1/4 cups stock and wine gradually; cook until slightly thickened. Add salt, pepper and tarragon. Combine rice, artichokes, mushroom mixture and shrimp. Pour into a 2 qt. casserole. Bake covered at 350 degrees for 20-30 minutes until heated through. Do not overbake