Creamy Shrimp Pie with Rice Crust
INGREDIENTS | SERVES 4
- 1⅓ cups cooked white rice
- 2 teaspoons dried parsley
- 2 tablespoons grated onion
- 1 teaspoon olive oil
- 1 tablespoon butter
- 1 clove garlic, crushed
- 1 pound shrimp, peeled and deveined
- 1 recipe Condensed Cream of Mushroom Soup
- 1 teaspoon lemon juice
- 1 cup sliced mushrooms, steamed
Preheat oven to 350°F.
Combine rice, parsley, and onion; mix well.
Use olive oil to coat 10″ pie plate; press rice mixture evenly around sides and bottom. This works best if the rice is moist; if necessary, add 1 teaspoon of water.
Melt butter in deep, nonstick skillet over medium heat; sauté garlic. Add shrimp; cook, stirring frequently, until pink, about 5 minutes.
Add soup and lemon juice to skillet; stir until smooth and thoroughly heated, about 5 minutes. (If the soup seems too thick, add some water, 1 teaspoon at a time.)
Stir mushrooms into soup mixture; pour over rice “crust.”
Bake 30 minutes, or until lightly browned on top. Serve hot.
PER SERVING: Calories: 273 | Protein: 26g | Carbohydrates: 27g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 180mg Sodium: 172mg | Fiber: 2g | PCF Ratio: 39-40-21 | Exchange Approx.: 2 Very-Lean Meats, 2 Starches, 1 Fat
To add the flavor of sautéed mushrooms or onions without the added fat of butter or oil, roast or grill them first. Simply spread them on a baking sheet treated with nonstick spray. Roasting for 5 minutes in a 350°F oven will be sufficient if the vegetables are sliced, and will not add additional cooking time to the recipe.