Shrimp And Artichoke Rice Bake Recipe

Name: Shrimp and Artichoke Rice Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 35 g Foodie Puppies Freeze Dried Shrimp Snack; 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free; 250 ml Amul Calci+ Milk Tetra; 100 g Milky Mist Cooking Unsalted Butter; 50 g The Select Aisle Bread Crumbs; 75 Nos Oregano Sachet; 200 g Delichic Chicken Broth; 500 G Kinwaaquinoa; 1 pc (52 g) On1Y Paprika Powder; 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar; 50 g Dhani Pure Black Pepper Whole

American cuisine

About this recipe

A hearty pescatarian dinner featuring tender shrimp, artichokes, and creamy Swiss cheese sauce baked over fluffy rice. Perfect for solution seekers looking for a satisfying meal.

Ingredients

35 g Foodie Puppies Freeze Dried Shrimp Snack
500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
250 ml Amul Calci+ Milk Tetra
100 g Milky Mist Cooking Unsalted Butter
50 g The Select Aisle Bread Crumbs
75 Nos Oregano Sachet
200 g Delichic Chicken Broth
500 G Kinwaaquinoa
1 pc (52 g) On1Y Paprika Powder
1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
50 g Dhani Pure Black Pepper Whole

Instructions

1. Thaw 1 lb shrimp if frozen, and pat dry with paper towels.
2. Proceed without the artichoke.
3. In a medium saucepan, combine 5 tsp cornstarch, 1/2 tsp paprika, 1/2 tsp salt, and a dash of pepper.
4. Gradually whisk in 1 2/3 cups milk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly, about 5-7 minutes.
5. Stir in 3/4 cup chicken broth and heat through for 1-2 minutes. Remove from heat.
6. Preheat the oven to 375°F (190°C). Spread 2 1/4 cups cooked quinoa evenly in a greased baking dish.
7. Arrange the cooked shrimp over the quinoa. Pour the sauce evenly over the top.
8. Melt 1 tbsp butter and mix with 3 tbsp bread crumbs, 1/8 tsp oregano, and a dash of paprika. Sprinkle this mixture over the dish.
9. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Serve hot.