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Shrimp Casserole Recipe with Rice


Clam juice, garlic, and green onions add flavor to this nicely seasoned shrimp and rice casserole. Add a tossed green salad for a fabulous meal.

Cook Time: 55 minutes

Total Time: 55 minutes


  • 1 pound fresh or frozen shrimp, cooked, cleaned, and shelled
  • 1 cup uncooked long-grain rice
  • 1/4 cup butter
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onion
  • 1 small clove garlic, crushed
  • 1 bottle (8 ounces) clam juice
  • 2 cups water
  • 2 teaspoons chicken base or bouillon granules
  • 1/4 cup pecan halves


In a large heavy skillet, heat butter over medium-low heat. Add rice and brown lightly. Add parsley, onion, and garlic. In a saucepan, heat clam juice, water, and chicken base. Add hot liquid to rice mixture; transfer to a 1 1/2-quart casserole. Cover and bake at 350° for 45 minutes. Add shrimp and pecans; cover and bake 15 minutes longer.
Serves 4 to 6.

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