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Cajun Shrimp and Corn Rice Casserole
Melissa Hart

Cajun Shrimp and Corn Rice Casserole

Cooked rice keeps the shrimp on its own short clock. That's how you avoid rubbery seafood. Tomato and corn make the pan juicy, not creamy. Fold the shrimp gently so it stays in visible, plump pieces.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs large raw shrimp peeled and deveined
  • 4 cups cooked long-grain white rice
  • 1 can 14.5 oz fire-roasted diced tomatoes, drained
  • 1 1/2 cups frozen corn thawed
  • 1 medium red bell pepper diced
  • 3 scallions sliced
  • 2 tbsp melted unsalted butter
  • 2 tsp Cajun seasoning
  • 1 cup shredded Monterey Jack cheese
  • 1/2 tsp kosher salt

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch baking dish.
  2. Pat the shrimp dry and toss them with the Cajun seasoning and salt.
  3. Combine the rice, tomatoes, corn, bell pepper, half the scallions, melted butter and 1/2 cup Monterey Jack in the dish.
  4. Fold the seasoned shrimp into the rice and spread the mixture in an even layer.
  5. Top with the remaining cheese and bake uncovered for 18 to 22 minutes, until the shrimp are opaque, curled into loose C shapes and reach 145°F.
  6. Rest for 5 minutes and add the remaining scallions before serving.