Shrimpy Rice Brunch Bake
Meal / Course: Breakfast, Brunch, Main Dish, Side Dish
Rice Around the World: American
Main Ingredient: Fish/Seafood
Preparation Method: Five Ingredients or Less, Quick and Easy
Award-Winning Recipes: IACP 5 Ingredient Challenge
Servings: Makes 6 servings.
IACP "5 Ingredient Challenge" recipe contest winner- Pat Ernst Dugan
Ingredients
3 cups cooked rice1 (16-ounce) package frozen uncooked (26/30 count) shrimp, peeled and deveined, defrosted and drained
1 (14-ounce) can artichoke hearts, cut into quarters
1 (6-ounce) package Canadian bacon, diced
1 (16-ounce) jar Alfredo pasta sauce
Vegetable cooking spray
Preparation
Preheat oven to 375 degrees. Combine rice, shrimp, artichokes, Canadian bacon and pasta sauce in a large bowl. Pour mixture into a 9-inch deep-dish pie plate coated with cooking spray. Cover with aluminum foil and bake in preheated oven 30 minutes. Uncover and bake an additional 5 minutes.| Nutrition Facts | ||
|---|---|---|
 |
||
| Serving Size 6 | ||
| ||
| Calories 272 | ||
| ||
| % Daily Value * | ||
| ||
| Total Fat 5 g | 8 % | |
| ||
| Cholesterol 135 mg | 45 % | |
| ||
| Sodium 581 mg | 24 % | |
| ||
| Total Carbohydrate 29 g | 10 % | |
| ||
| Dietary Fiber 1 g | 4 % | |
| ||
| Protein 25 g | 50 % | |
| ||
|
||
| * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. | ||