shrimp fajita casserole…

so i can imagine that i’m not the only “planner” in the world who plans her meals in advance, looks through the sunday sale papers to see where to buy my exact ingredients i need for the week, and even set everything on the counter before i cook , just to make sure i have everything… so per my usual routine i sat out all my ingredients to make shrimp fajitas for dinner and i “knew” flour tortillas were in the fridge awaiting for me to use. well it wasn’t my lucky day and no shells were anywhere to be found. i came up with my casserole only out of necessity and i have to say i will make again just because i liked it so much. so next time you run out of your star ingredient, just roll with it, you may just come up with a favorite new dish…

from me two you,


shrimp fajita casserole

2 T. olive oil

1 small onion – sliced

1 small green pepper – sliced

1 C. raw shrimp – shelled, peeled,and deveined

2 C. water

1 C. yellow rice

1 T. butter

1 T. butter

1 T. flour

1/2 C. milk

1 tsp. taco seasoning

1/4 shredded colby cheese

  • in saute pan heat 2 T. olive oil and begin to cook onion and peppers until they become soft. add shrimp to pan and cook on low until shrimp turn pink (for 1-2 minutes).
  • in small pot bring 2 C. water to a boil. once boiling add in 1 C. of yellow rice and 1 T. butter. cook according to package directions.
  • in small saute pan melt 1 T. butter and add in 1 T. flour stir with whisk until thickened. slowly add in milk. once thickened add in taco seasoning and colby cheese. (as a side note this makes a killer nacho cheese sauce)
  • now combine shrimp mixture with the rice and cover with our liquid cheesy goodness. place everything in a greased small casserole dish and bake at 350 for 20 minutes until bubbly.

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