You are here: Home » Recipes » Shrimp and Rice Casserole Shrimp and Rice Casserole Recipe by Favorite Recipes Press Yield 12 servings This casserole will be a hit at your next family gathering. PrintEmail Ingredients 1 stick plus 3 tablespoons butter, divided3 pounds raw shrimp, peeled1/2 cup chopped bell pepper1 cup chopped yellow onion4 ounces fresh mushrooms, sliced6 cups cooked ricet teaspoon dried thyme1 teaspoon salt1/2 teaspoon black pepper2 teaspoons Worcestershire sauce1/4 teaspoon Tabasco sauce1 tablespoon chopped chives1 tablespoon chopped pimiento1/2 cup dry breadcrumbs1/2 cup heavy cream Instructions Melt 1 stick butter in a large skillet. Add shrimp and next 3 ingredients. Saute 3 to 5 minutes. Stir in rice and next 5 ingredients. Gently mix over low heat. Fold in chives and pimiento. Transfer mixture to a 3-quart casserole dish. Melt remaining 3 tablespoons butter and combine with breadcrumbs. Sprinkle over casserole. Pour cream around edge of casserole. Bake at 375F for 25 to 30 minutes. Recipe reprinted with permission from the Junior League of New Orleans’ Jambalaya (The Junior League of New Orleans, La., 1983).