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A wonderful easy meal, eat at brunch, at supper, casual or elegant depending on what you pair it with!
1/2 cup sweet yellow onion, finely minced
2 tbsp butter
2 tsp paprika
1 lb bag frozen cooked small shrimp, (shelled, de-veined, no tails, thawed)
1 cup half and half or cream
2 large eggs
3 cups shredded sharp Cheddar cheese (try different cheese blends if you desire)
4 cups cooked Arborio rice (short or medium grain)
1 teaspoon freshly chopped parsley leaves
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Heat oven to 350 degrees, prepare glass casserole with cooking spray or butter. Saute onions with 2 tablespoons of butter and paprika until translucent.
In a large bowl, whisk together half and half and eggs. Add 2 cups cheese, rice, parsley, thyme, and shrimp. Season with salt and pepper.
Pour into prepared casserole dish and top with remaining 1 cup shredded cheese. Bake for 30 minutes. let custard set for at least 5 min before serving.
A nice side is freshly steamed corn or asparagus in season.
1/2 cup sweet yellow onion, finely minced
2 tbsp butter
2 tsp paprika
1 lb bag frozen cooked small shrimp, (shelled, de-veined, no tails, thawed)
1 cup half and half or cream
2 large eggs
3 cups shredded sharp Cheddar cheese (try different cheese blends if you desire)
4 cups cooked Arborio rice (short or medium grain)
1 teaspoon freshly chopped parsley leaves
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Heat oven to 350 degrees, prepare glass casserole with cooking spray or butter. Saute onions with 2 tablespoons of butter and paprika until translucent.
In a large bowl, whisk together half and half and eggs. Add 2 cups cheese, rice, parsley, thyme, and shrimp. Season with salt and pepper.
Pour into prepared casserole dish and top with remaining 1 cup shredded cheese. Bake for 30 minutes. let custard set for at least 5 min before serving.
A nice side is freshly steamed corn or asparagus in season.
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