Ingredients
1 pound uncooked medium shrimp, peeled and deveined2 tablespoons butter, divided12 ounces fresh mushrooms, sliced1 large green pepper, chopped1 medium onion, chopped3 tablespoons all-purpose flour3/4 teaspoon salt1/8 teaspoon cayenne pepper1-1/3 cups fat-free milk3 cups cooked brown rice1 cup shredded reduced-fat cheddar cheese, divided
Preparation
In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender.
Stir in the flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add rice, 1/2 cup cheese and the shrimp; stir until combined.
Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted.
