Reviewed: Jan. 22, 2012

Very good as is, but I made two changes. To save calories, I omitted the butter and just sauteed the evegatbles in a tiny bit of oil. Also -- and this is crucial for those of you who know seafood -- I skipped sauteeing the shrimp and just added them ram to the mixture that went into the oven. 25 minutes at 350 degrees is more than enough time to cook the shrimp. No need to cook them twice.

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Reviewer:

DJBPITT

Cooking Level: Expert

Home Town: Wexford, Pennsylvania, USA

Reviewed: Jan. 17, 2012

This recipe is quick, easy to make and very versatile. I used basamati rice and I'm sure you could use any kind of rice. I used pre-cooked, frozen shrimp, thawed. I heated the shrimp in coconut oil with onion, garlic and old bay seasoning. I added broccoli and I think that you could add any veggie that you prefer. I omitted the croutons and made half the amt of the recipe and used a sqare 2 qt. baking dish.

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Reviewer:

cab32

Cooking Level: Expert

Home Town: Willsboro, New York, USA

Reviewed: Jan. 1, 2012

This was good. I used white rice cooked in chicken broth because it's what I had in the house. I also took the advice of some reviewers and used a tspn of Old Bay seasoning and some fresh cracked pepper corns. I followed everything else. I accidentally used salad croutons instead of stuffing croutons, which was my own error. They would have been better if I smashed them up. haha! I'll probably make this again.

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Reviewer:

danigurrl

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Sutton, Massachusetts, USA

Reviewed: Jun. 11, 2011

I used pre-cooked shrimp instead of raw shrimp but still cooked it some in the saute pan. You can also use bread crumbs for the top for texture. Fantastic taste though and easy to make.

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Reviewer:

Paul_CK

Reviewed: Feb. 23, 2011

Loved it!!! Shrimp came out perfect.

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Reviewer:

Moises2010

Reviewed: Jan. 16, 2011

This was a winner. I added Old Bay Seasoning but should have added more pepper. I also started cooking the green peppers and onion first and did not cook the shrimp all the way through so it would still be tender after the time in the oven. I used Uncle Ben's rice mix which did come with its own seasoning package. This added to the yumminess of this recipe. Thank you, Lee!!

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Reviewer:

Cathy T.

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Reviewed: Oct. 20, 2010

Great recipe, I added crushed garlic and in the future would add a little cayenne pepper

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Reviewer:

Christianne

Reviewed: Mar. 13, 2010

Extreamly easy to prepair. A combination of tasts that marry together ,as we all wish we could. I tried and did stay with the exact recipe to a tee,... except added old bay, while thawing the large shrip in water. Don't skimp on the green pepper , I adds a taste to the dish , which is the signature taste!. Fresh mushrooms probably would be better, but ,hard to tell. I will make this many times again, and yes , after being true to this receipe, the first time i will tweek some of my other Wild Rice and Shrimp Bake dish's. Brown rice, Red rice, and Wild rice makes a wonderful well bodied, aromic combo.. Thanks so much Lee Stearns!, for sharing, and thanks so much "Allrecipes" for helping an ol Tn. boy to cook!!. al.

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Reviewer:

al the shell

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jan. 11, 2010

Very very good meal. Even my 2 and 5 year old wanted seconds. I used brown rice, added garlic, old bay, lemon, salt, and pepper. Hit the spot on a cold night when everyone was starving!

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Reviewer:

Shannon

Reviewed: Nov. 2, 2009

This was so simple to prepare before work and pop in the oven after! As I noticed there wasn't any seasonings in the recipe, I used garlic pepper, black pepper, paprika, and sea salt. Also used chives as an onion alternative. It was good and pretty healthy. I added asparagus tips as well for some added nutrition. I also sprinkled with Paremsean cheese within the last 10 minutes of cooking. It was tasty and we'll use the recipe again.

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