Can I be honest with you for a moment? OK, thanks. The thing is, I have been dying to make a TRUE paella for years. I have picked up the paella pan in stores too many times to count, but for some reason, I just can’t bring myself to buy one. I think I am afraid of the process for some reason that I can’t explain. If anyone out there has a great, easy recipe please let me know. But until then, I made this casserole and it simply was to die for…
Yield: 4 servings
1 (10 ounce) package yellow rice (It's yellow because of the saffron-yummy!
1/2 pound uncooked medium shrimp, peeled and cleaned
1 tablespoon fresh lemon juice
salt and pepper to taste
1 clove garlic-minced
1 tablespoon olive oil
shredded chicken from 1 rotisserie deli chicken
2 green onions-chopped
1 cup sour cream
1/2 cup frozen peas-thawed
1/2 cup green olives-chopped
1 cup Monterey Jack cheese-shredded
1 teaspoon smoked paprika
Cook rice according to package directions. Remove from heat and let cool 30 minutes; fluff with a fork.
Preheat oven to 400 degrees. Meanwhile, toss shrimp with lemon juice, salt and pepper in a bowl. Heat olive oil in a medium skillet on medium-high. Saute shrimp and garlic about 2 minutes, flipping shrimp in the middle and being careful not to burn the garlic. Remove from the heat. Combine shredded chicken, cooked rice, onions, sour creams and peas in a large bowl; toss well. Add shrimp and olives; toss gently. Spoon rice mixture into a greased baking dish. Combine cheese and paprika and sprinkle over the casserole.
Bake, uncovered 15-20 minutes or until cheese is melted and browned.
adapted from Gooseberry Patch-103 Pot Pies & Casseroles