You know I love seafood and I’m recently in a casserole affair so, keep reading.
This recipe is a throw-it-all-in-one-pot kinda thing, you’ll use leftover carbs in the form of rice and some frozen shrimp and veggies. And just to spice things up, we’ll do a little crust on top with some panko, cheese and ghee.
It’ll take 17 minutes in a hot oven, perfect for your weekday lunch!
2 cups of cooked rice (you know I’m using jasmine rice)
2 cups of frozen vegetables (your preference, use what you have in the freezer)
2 cups of unfrozen shrimp
1 tbsp shrimp powder
1 tsp cumin seeds
1 tsp kosher or pink salt
1 tsp black pepper
1 tbsp chili powder (adjust depending on the hot level you want)
For the breadcrumb
1/2 cup panko crumbs
1 tsp chili powder
2 tsp Parmesan cheese
1/2 tsp salt
1 tbsp ghee
Preheat oven to 380 degrees.
Add a tsp of ghee to a casserole in a medium heat stove burner. Add rice and vegetables and sauté for 2 minutes.
Add shrimp and spices, mix it all together with heat off.
Mix all the breadcrumb ingredients in a small bowl and sprinkle all over the casserole.
Bake for 17 minutes or until the breadcrumb is golden brown.
To serve, add some freshly squeezed lime juice on top, the hot sauce of your preference and enjoy!