Shrimpy Rice Brunch Bake

 


Shrimpy Rice Brunch Bake

IACP "5 Ingredient Challenge" Recipe Contest Winner - Pat Ernst Dugan

Yield: Makes 6 servings.

3 cups cooked rice
1 (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

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
Amount Per Serving
Calories 272
Total Fat 5g
Cholesterol 135mg
Sodium 581mg
Total Carbohydrate 29g
Dietary Fiber 1g
Protein 25g