Shrimp Rice Bake

Shrimp Rice Bake
Shrimp Rice Bake Header

Bright & Tangy Shrimp Rice Bake with a bit of Heat from the Creole Seasoning and the Holy Trinity Vegetables of Cajun Cooking with added diced Tomatoes & Garlic. Serve the whole tray at the Table for everyone to help themselves or individually plate, garnish and serve.

Shrimp Rice Bake Ingredients

Pimento Sauce

This is where it all starts and is based on the Pimento Marinade with added Tomato Paste & Garlic. It is a Bright Tangy Sauce that is just perfect for Shrimp and a Seafood Rice Bake. The Pimento Sauce is used both for the Shrimp & Sauce as well as the Rice Bake Liquids. All of the Ingredients are placed into a Glass Jar to be blended with a Stick Blender.

Make the Pimento Sauce and use 1/2 C for the Rice Bake and 2 Tbl to cook the Vegetables & Rice in. Use the remaining Sauce to cook the Shrimp in. Add the remaining Sauce into a pan over medium heat to simmer for 5 minutes. Then add the Shrimp and cooked for another 5 minutes.

Pimento Sauce

Pimento Sauce Ingredients

  • 1/2 C Neutral Oil, Lemon Juice & Sweet Pimento Paste
  • 2 Tbl Smoked Paprika & Tomato Paste
  • 5 Cloves of Garlic
Pimento Paste Sweet

Ferma Pimento Paste

Use Sweet Pimento Paste for a moderate heat because the Creole Seasoning will be added or use the Hot Pimento Paste for a really Spicy Shrimp Rice Bake.

Shrimp

Use 1 lbs. of Large Raw Deveined Shrimp. You can go with other sizes just adjust the cook time. The Shrimp is cooked on the stovetop using the same pan that prepared the Rice Bake after the the Pimento Sauce has simmered for 5 minutes.

Take the frozen Shrimp out of the freezer and place into a bowl of cold water as soon as the Seafood Rice Bake comes out of the oven to rest. It should only take about 10 minutes for the Shrimp to thaw. Save the Shells by placing them into a Ziploc bag and freeze to use for other recipes.

Large Shrimp

Large Shrimp

Use 1 lbs. Raw Large Shrimp. Defrosted in a bowl of water for 10 minutes as soon as the Rice Bake comes out of the oven to rest.

Seafood Rice Bake

This recipe makes a Seafood Rice Bake that is perfect for all kinds of Seafoods from Shrimp to various Fish Fillets. For this recipe, the Shrimp is cooked in a Pimento Sauce and then emptied on top of the Seafood Rice Bake after it has rested. Then the Rice is tossed with the Shrimp & Sauce.

For more information on the Rice Bake aspect of this recipe check out the standard Rice Bake Recipe which goes into detail on just the Rice Bake.

Rice

The kind of Rice I usually have on hand is either Basmati or Jasmine Rice. Any kind of medium to long grain Rice is fine.

Scented Jasmine Rice

Scented Jasmine

Measure out 2 Cups of Rice and add to the Pan with the Vegetables after the Vegetables have softened a bit.

Seafood Rice Bake Liquids

This is the orange colored light Seafood Broth that is added to bake the Rice & Vegetables in. Combine the ingredients into a bowl and set aside. Once the Vegetables & Rice have been cooked for a bit, add the Liquid and bring to a boil over max heat.

Shrimp Rice Bake Liquids

Seafood Rice Bake Liquid Ingredients

  • 2 1/2 C Water
  • 1/2 C Pimento Sauce
  • 1 Tbl Creole Seasoning
  • 2 tsp Hondashi
Hondashi

Hondashi is just a must for me when dealing with Seafood most of the time. It is a powerhouse of Umami flavors. It can really Bolster that Seafood taste up in a dish wherever it is used.

Hondashi can be picked up at your local Asian Grocery Store. This adds so much Umami and is what creates that Seafood taste in the Seafood Rice Bake.

Hondashi

Hondashi

For this recipe, use 2 tsp of Hondashi with 2 1/2 C of Water to derive some Seafood & Umami Flavors and create the light Seafood Broth.

Seafood Rice Bake Vegetables

The Cajun Holy Trinity consists of Bell Pepper, Celery, and Onions. Dice these up and set aside until ready. This recipe also includes one diced Tomato. Garlic is included with the Pimento Sauce that will be used both for the Seafood Rice & Shrimp.

Cajun Holy Trinity

Cajun Holy Trinity Vegetables

The ratios may vary but typically 2:1:1 or 1:1:1 of Onions, Bell Peppers & Celery.

This recipes uses 1 Cup of each or about 1 Med Onion, 1 small Bell Pepper and 2 Celery.

Shrimp Rice Bake Vegetables

Cajun Holy Trinity Vegetables with Tomatoes

This recipe includes 1 Diced Tomato with the Cajun Holy Trinity.

Creole Seasoning

I have my own blend of Creole Seasoning I am working on. But Tony’s Creole Seasoning will work or other kinds. This is added for Flavor and some Heat and used at the end if needed to adjust the Seasoning throughout the Rice Bake.

How to Make Shrimp Rice Bake

Make sure you have the Pimento Sauce, Seafood Rice Bake Liquids & Vegetables prepared and in their separate bowls.

Sautee Vegetables

Vegetables

Heat a large pan up over medium heat and add 2 Tbl of the Pimento Sauce with the Vegetables. Cook until the Vegetables are softened.

Add Rice to Vegetables and Cook

Rice

Add 2 Cups of Rice and mix well. Cook for another 1 – 2 minutes.

Add Shrimp Rice Bake Liquids

Rice Bake Liquids

Add the Rice Bake Liquids and bring to a boil over max heat.

Empty the Rice Bake into Casserole Tray

Casserole

Empty the contents into a casserole tray, cover and bake in the middle rack position at 450 F for 45 minutes.

Remove from the Oven and let rest for 20 minutes while still covered.

Large Shrimp

Thaw the Shrimp

As soon as the Rice Bake is removed from the oven, place 1 lbs. of Shrimp into a bowl of Cold Water to defrost for 10 minutes. Peel and save the shells for other recipes.

Cooking Shrimp

Shrimp & Sauce

Place the remaining Pimento Sauce into the pan you previously cooked the Rice Bake in and heat over medium heat for 5 minutes. Then add the Shrimp to cook for 5 minutes.

Shrimp in Pimento Paste with Parsley

Shrimp & Sauce

Place the Large Shrimp in a single even layer. Flip the Shrimp over halfway through. Cook for a total of 5 minutes. Optionally add some Parsley.

Other sized shrimp will cook up at different rates. If not using large account for this.

Tossed Shrimp Rice Bake

Fluff the Rice

Remove the cover and Fluff the Rice scraping the bottom and sides.

Shrimp on Rice Bake

Add Shrimp & Sauce

Add the Shrimp & Sauce on top of the Rice Bake.

Tossed Shrimp and Sauce with Rice Bake

Toss together the Shrimp Rice Bake

Toss everything together mixing well. Taste and add more Creole Seasoning if desired to mix into the Rice.

Garnish with Parsley to serve the whole tray at the table or individually plate and garnish.

Plated Shrimp Rice Bake
Plated Shrimp Rice Bake
Shrimp Rice Bake Pin

Shrimp Rice Bake

Bright & Tangy Shrimp Rice Bake with a bit of Heat from the Creole Seasoning and the Holy Trinity Vegetables of Cajun Cooking with added diced Tomatoes & Garlic.
Prep Time15 mins
Cook Time1 hr
Rest Time20 mins
Course: Main Course
Cuisine: American, Canadian
Keyword: Rice Bake with Shrimp, Seafood Rice Bake, Shrimp and Rice, Shrimp and Rice Recipe, Shrimp Rice Bake, Shrimp with Seafood Rice Bake
Servings: 4 portions
Author: JAH

Equipment

  • 1 Large Wok or Saucepan
  • 1 Stick Blender & Jar for the Pimento Sauce
  • 3 Bowls Vegetables, Rice Liquids, Shrimp
  • 1 Casserole Tray with cover or use tin foil – 2 1/2 quarts or larger
  • 1 Digital Scale to weigh the Shrimp

Ingredients

  • 1 lbs Large Shrimp - Raw and Deveined

Pimento Sauce

  • 1/2 C Neutral Oil, Lemon Juice & Pimento Paste - each
  • 2 Tbl Tomato Paste & Smoked Paprika - each
  • 5 Cloves Garlic

Seafood Rice Bake

  • 2 C Basmati or Jasmine Rice
  • 2 1/2 C Water
  • 1/2 C Pimento Sauce - from above
  • 1 C Onion - Diced
  • 1 C Celery - Diced
  • 1 C Green Bell Pepper - Diced
  • 1 Tbl Creole Seasoning
  • 2 tsp Hondashi

Instructions

  • Preheat the oven to 450 F.
    Combine Pimento Sauce ingredients together into a Glass Jar and Blend with the Stick Blender. Set this aside for now.
    Into a large Bowl combine 2 1/2 C of Water, 1/2 C Pimento Sauce, 2 tsp of Hondashi & 1 Tbl Creole Seasoning for the Rice Bake Liquids. Set this aside.
    Wash & Dice the Vegetables and set aside.
  • Heat a large Pan over medium heat with 2 Tbl of the Pimento Sauce, Add the Vegetables and cook until softened.
    Add 2 Cups of Rice and continue to cook for 1-2 minutes.
    Add the liquids for the Rice and bring to a boil over max heat. Empty the contents into a Casserole Dish, cover and place into the oven to cook for 45 minutes.
  • Remove the casserole from the oven and let rest for 20 minutes while still covered. Meanwhile start preparing the Shrimp portion of the Dish.
  • Place frozen shrimp into a bowl with cold water and let thaw for 10 minutes. Peel the Shrimp and save the shells.
    In a Skillet over medium heat add the remaining Pimento Sauce and cook for 5 minutes.
    Add the Shrimp in an even layer and continue to cook for 5 minutes, flipping them over half way through.
  • Fluff the Rice Bake and Pour the Shrimp & Sauce over the Rice and Toss well again. Taste and add more Creole Seasoning if desired to mix into the Rice.
    Garnish with Parsley and bring the whole tray to the Table or Plate and then garnish with Parsley.
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