Pescatarian Shrimp And Rice Bake Recipe

About this recipe

A hearty and flavorful baked shrimp and rice casserole, perfect for a satisfying pescatarian dinner. This dish combines tender shrimp, creamy mushroom sauce, and vibrant vegetables for a comforting meal.

Ingredients

• 200G Picard - Breaded Shrimp
• 300G Orgran Gluten Free All Purpose Rice Crumbs
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 1kg 1kg Green Pepper
• - Forest Whole Foods Organic White Quinoa
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• 400G Sabarot Chia Seeds, 400G
• 1 Bunch Spring Onions 1 Bunch
• 75G Perello Capers In Salt, 75G
• 1 Litre Casa Marrazzo Sun Dried Tomatoes In Oil, 1 Litre

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large mixing bowl, combine 4 cups of cooked mixed shrimp, 2 cups of cooked quinoa, 1 cup of bread crumbs, 1/2 cup of creme fraiche, 1/2 cup of milk, 2 tablespoons of sun dried tomatoes, 2 tablespoons of chopped green peppers, 2 tablespoons of chopped green onions, 2 tablespoons of capers, and 2 tablespoons of chia seeds mixed with 6 tablespoons of water.
3. 3. Mix all the ingredients gently until well combined, ensuring the shrimp and vegetables are evenly distributed.
4. 4. Transfer the mixture into a greased glass casserole dish, spreading it out evenly.
5. 5. Bake in the preheated oven for 1 hour, or until the top is golden brown and the casserole is heated through.
6. 6. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your delicious shrimp and rice bake!