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Tuesday, April 3, 2012

Pomegranate Balsamic Shrimp and Rice Casserole

This dish is not even remotely close to what I had in mind for dinner the night I made this.  I had intended to grill the shrimp with some stuffed peppers and some garlic rice... instead, I realized my shrimp were too small for the skewers I had AND I didn't really want to hassle with stuffing the peppers, AND, well... things just spiraled out of control from there :)

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 
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

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!

One Year Ago:  Jo Jo Potatoes
Two Years Ago:  Tarragon Tilapia


StephenC said...

I've never had pomegranate balsamic. It's time I did.

Becki's Whole Life said...

Isn'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!

Mary said...

This 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

Pam said...

Way to think on your feet... I think it looks and sounds wonderful.

Cranberry Morning said...

'I realized my shrimp were too small.' (they're not called 'shrimp' for nothing, Jenn! ;-)
Another shrimp dish that begs to be known as chicken. Sounds delicious!

Yenta Mary said...

Excellent save! Much easier than stuffing peppers, but still with the same fabulous flavors ... :)

Michael Toa said...

I have a bottle of pomegranate molasses that needs using, and you've just inspired me! So, thank you!

Robyn said...

Love pomegranate and balsamic! Some of my best recipes were totally accident and that looks to be the case here! :)

Georgia | The Comfort of Cooking said...

Jen, 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!

Angie's Recipes said...

Pomegranate balsamic sounds amazing. Your rice casserole looks delish.

Mary said...

This 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.