Actually, I'm getting better at thinking on my feet when curve balls are thrown at me in the kitchen. You see, I couldn't change things up too much because I already had the shrimp marinating in pomegranate balsamic vinegar.... so pomegranate balsamic shrimp HAD to be the star.
I'm not saying it's my best adaptation of a recipe ever, but it really was pretty darn good. We ate it as the main course with some bread and a salad, but you could use this as a side dish too. It would feed more people that way too.
Pomegranate Balsamic Shrimp and Rice Casserole
Inspired by Chris at Nibble Me This
Printable Recipe
Ingredients:
3 Tablespoons pomegranate balsamic vinegar
2 Tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon red pepper flakes
1 teaspoon dried parsley
16 large frozen shrimp, thawed, tails removed
10 mini sweet peppers (or 2 regular size sweet peppers), chopped
3/4 cup uncooked rice
2 Tablespoons sour cream
salt and pepper, to taste
Directions:
Mix together the vinegar, oil, garlic, red pepper flakes, and parsley. Pour 2 Tablespoons of the mixture over the shrimp and toss to coat. Cover and place in refrigerator for 1 hour.
Meanwhile, cook rice according to package directions. Five minutes before the rice is ready, add the sweet peppers to the pot and cover. Let it sit for 5-8 minutes. Remove lid and allow to cool for 10 minutes.
Preheat oven to 375 degree F. Spray a baking dish with non-stick cooking spray and set aside. Add the sour cream to the rice and stir to combine. Season with salt and pepper to taste. Pour into prepared baking dish and top with shrimp. Place in oven and bake for 10 minutes or until everything is heated through. (you could totally add cheese in this to make it melty and cheesy!!) Remove from oven and serve immediately. Enjoy!
Two Years Ago: Tarragon Tilapia
I've never had pomegranate balsamic. It's time I did.
ReplyDeleteIsn't it funny how our dinner plans completely change sometimes? I had some Pomegranate Balsamic once and apparently I didn't appreciate it enough because I never marinated my shrimp in it. That sounds awesome!
ReplyDeleteThis is a good looking dish that everyone will enjoy. I love how you were able to adapt the recipe to circumstance. It sounds fabulous. Have a great day. Blessings...Mary
ReplyDeleteWay to think on your feet... I think it looks and sounds wonderful.
ReplyDelete'I realized my shrimp were too small.' (they're not called 'shrimp' for nothing, Jenn! ;-)
ReplyDeleteAnother shrimp dish that begs to be known as chicken. Sounds delicious!
Excellent save! Much easier than stuffing peppers, but still with the same fabulous flavors ... :)
ReplyDeleteI have a bottle of pomegranate molasses that needs using, and you've just inspired me! So, thank you!
ReplyDeleteLove pomegranate and balsamic! Some of my best recipes were totally accident and that looks to be the case here! :)
ReplyDeleteJen, this is a totally fantastic flavor combination! Love the look of this summery dish and all the ingredients you used. I can see this on my dinner table sometime soon!
ReplyDeletePomegranate balsamic sounds amazing. Your rice casserole looks delish.
ReplyDeleteThis is really interesting. I love it when an adapted recipe turns out so well. I've never heard of a pomegranate balsamic. It sounds good.
ReplyDelete