Thursday, April 7, 2011

Southern Seafood Rice Casserole

Southern Seafood Rice Casserole
adapted from Riverview Plantation Cookbook

3 cups cooked white rice
2 cups grated swiss cheese
6 eggs
1.5 cups half & half
1/2 cup green onions, sliced
1 4 oz. can sliced mushrooms, drained
16 oz. canned Crab meat
8-10 shrimp, cut or chopped
1/4 cup roasted red pepper, chopped
1 tbsp. crushed red pepper
1 tsp. salt/ 1tsp. pepper

I received the Riverview Plantation cookbook from a client of mine who lives in the South.  After much travel to the South, I have grown quite fond of their food.  The flavors are so bold and comforting!  I wanted to try something that was different and unusual, so I tried the Seafood Quiche which, to my pleasant surprise, was outstanding!
First, cook 3 cups of white rice per package instructions.  While the rice is cooking, grate the two cups of Swiss cheese, setting aside 1 cup for later.  You can also chop the shrimp, green onions and roasted pepper at this time and set aside. 
 Next, combine cooled rice, 1 cup of Swiss cheese and 2 slightly beaten eggs in a bowl.  Once combined, spread firmly and evenly over the bottom and sides of a buttered pyrex dish.
The next step is to heat the half & half, but do NOT boil.
In a large bowl, combine the remaining ingredients: the mushrooms, crab, shrimp, peppers, onions, slightly beaten eggs, salt, pepper, everything!
Combine with half and half and mix thoroughly.
Pour the mixture over the already prepared rice mixture in the pyrex, top with any remaining swiss cheese, or grate some on top, and bake at 350 degrees for 30 minutes or until a knife is inserted near the center and comes out clean.
Serve and enjoy!- John

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