0:00
- Hey everybody, it's Bobby here,
0:02
filling in for my mom today.
0:03
She's off doing Jewelry TV, which a lot of you enjoy.
0:06
I know that I do, my mom's jewelry is beautiful.
0:09
Today I wanna show you a really simple
0:12
but delicious shrimp and wild rice casserole.
0:16
This is something that'll go over really well
0:17
with your family and anybody who doesn't have
0:20
a shrimp allergy. (laughing)
0:22
But I think that you're gonna like it.
0:24
So go ahead and get yourself a box of wild rice
0:29
Okay, I'm not gonna demo that 'cause it's just super simple
0:31
and straightforward and you all know how to do it so.
0:34
There's our wild rice that's already been cooked
0:36
and I've got about a pound of shrimp here
0:39
that I also cooked really gently
0:41
and quickly for about a minute or two.
0:44
Shrimp are one of those things that are simple to cook
0:46
but if you overcook 'em, you can't undo that
0:51
so you wanna cook those perfectly.
0:52
These shrimp are sauteed in a skillet,
0:55
like I said, for a minute or two
0:56
until they're perfectly pink and delicious.
0:59
So that is the most time consuming part
1:02
of the whole recipe right there, those two things.
1:04
Next, I'm gonna take a pat of butter and in my skillet here,
1:09
I'm going to saute some onion and some pepper
1:15
just for a couple of minutes.
1:17
I'm gonna let this butter sort of melt down a little bit
1:21
and yeah, we're rocking.
1:23
So I'm gonna go ahead and add in my pepper and my onion,
1:30
two great things that taste great together.
1:36
So while this is sauteing over here just a little bit
1:40
'cause I got it on low,
1:42
I'm gonna turn that up just a little bit.
1:47
Gosh, that already smells so, so good.
1:49
I'm gonna come back over here to my ingredients
1:52
and I'm going to combine the rice,
1:58
which is a bit, go by the directions on the box
2:03
but this rice is a little sticky, which I love.
2:07
Now, to the rice, I'm gonna add,
2:11
ta-da, can of cream of mushroom soup.
2:19
- [Camera Person] That was to help you out.
2:20
- [Bobby] To do what?
2:21
- [Camera Person] To get the cream of mushroom
2:23
out of the can. - Oh okay, yeah, yeah, I will.
2:24
Okay, so I'm going to combine my rice
2:28
and can of cream of mushroom soup.
2:30
See how easily this comes out or not.
2:33
(Bobby imitating whip cracking)
2:37
Sometimes it'll just all come out in one big glob
2:40
and it almost all came out.
2:43
Cream of mushroom soup is magic.
2:45
It's in many, many casserole recipes.
2:48
I remember my mom making green bean casserole
2:51
when I was a kid and even as a kid,
2:54
not loving vegetables yet,
2:58
cream of mushroom soup seems to make everything
3:00
more palatable to me.
3:03
Okay, so cream of mushroom soup, rice,
3:05
and to that, I'm gonna add our shrimp
3:10
and I wanna be gentle here, okay?
3:15
I'm gonna use about half my cheese in the rice, shrimp,
3:19
cream of mushroom soup mixture
3:23
and I'm gonna save the other half to top.
3:27
All right, so you've heard me say this before
3:29
but we want to gently fold this.
3:31
I don't want to tear those shrimp up.
3:34
I just wanna really marry everything together
3:36
and that cream of mushroom soup
3:38
is gonna help me do just that.
3:40
This already, you can tell.
3:44
I predict greatness. (laughing)
3:47
Sometimes simple is better, you know?
3:50
And I don't mind the can of cream of mushroom soup.
3:54
You know, maybe some of you do, but I sure don't.
3:58
It's a great recipe enhancer.
4:01
It's a great way to get flavor and really add
4:06
a lot of, I don't know, it just gives a lot of oomph
4:12
All right, that looks really good.
4:15
And again, it's folding.
4:17
You know, I don't wanna beat my shrimp up into pulps
4:21
and I don't wanna tear 'em up.
4:22
I just wanna make sure that the cheese is well mixed,
4:26
that that cream of mushroom soup has completely touched
4:30
every bit of rice and everything else.
4:35
Okay, my butter, onion, and pepper mixture
4:38
looks and smells so good.
4:40
I don't want to overcook this
4:41
because we're gonna bake this off in the oven after all so.
4:45
That looks and smells delicious.
4:47
I'm gonna go ahead and add that
4:53
to the rice, shrimp, cream of mushroom soup, and cheese.
4:58
Okay and another round of folding,
5:04
just to get everything mixed together
5:06
and married up really nicely.
5:09
I've got a casserole dish here
5:11
and I've already sprayed it with some Pam coating.
5:15
And we'll just add to that
5:23
our rice shrimp casserole ingredients.
5:28
Gosh, that looks and smells so good already.
5:30
And you can see that this is gonna be
5:32
a stick to your ribs recipe.
5:37
It's gonna be rich and creamy
5:41
with that cream of mushroom soup.
5:47
And I know that it's gonna taste great
5:49
because it smells so, so good.
5:52
Now, if you wanted to, this recipe doesn't call for it,
5:55
but if you wanted to put a little bit of panko
5:58
or some sort of breadcrumbs on top of this,
6:01
I think that that would be wonderful.
6:04
Or if you wanted to do, you know, the onion,
6:08
the crunchy onion on top, you could do that.
6:12
Whatever, you know, no real rules.
6:15
My mom has always told me, whenever you prepare a recipe,
6:19
do it exactly by the book the first time
6:21
and then each time after that, make it your own.
6:26
Do whatever you'd like.
6:29
And this looks perfect.
6:33
Now, this recipe came off my mom's website, I think.
6:38
Is that right, not out of a magazine or anything.
6:39
I think it's off my mom's- - No, off the website.
6:42
- And my mom's website is loaded with great recipes.
6:47
Our casserole is put together.
6:49
Looks great, came together really simply and quickly.
6:52
I think that you'll like this recipe
6:55
but I think you'll like it even more after we bake it off.
6:57
So let's go to the oven, 325 degrees
7:00
and we're probably gonna cook this
7:01
for about 25 or 30 minutes, okay?
7:03
So let's take a little break
7:03
and I'll see you when it comes out of the oven.
7:06
That shrimp and wild rice casserole has been in the oven
7:08
for 25 minutes and it smells fantastic.
7:12
So let's go ahead and take it out.
7:26
- [Camera Person] Isn't that cool?
7:28
- Beautiful wild rice shrimp casserole.
7:31
You can see that it's bubbling and delicious.
7:35
Oh my gosh, it smells so good.
7:37
I can't wait to dig in.
7:39
I love all the ingredients in here.
7:45
This recipe should go over great with your family
7:48
and I think it'll be a big hit.
7:49
So if you wanna let us know, you can, but see you next time.
