Tuesday, September 28, 2010

Spicy Shrimp Casserole

This couldn't have gotten much easier...and I'm pretty sure that it couldn't possibly taste better either! This dish got approval from the husband which is always a good thing!

Spicy Shrimp Casserole
Adapted from Better Homes and Gardens Our Best Diabetic Recipes


6 6-in corn tortillas, cut into bite-size strips
1 cup bottled green salsa
1 cup shredded reduced-fat Monterrey Jack cheese
1/2 cup fat free sour cream
3 T flour
1/4 cup snipped fresh cilantro
1 12-oz package frozen cooked, peeled, and deveined shrimp, thawed
1 cup frozen yellow and white whole kernel corn
1 medium tomato coarsely chopped
1/4 cup fat free sour cream for topping (optional)

1. Preheat oven to 350. Lightly grease a 2-quart baking dish. Place half of the tortilla strips in the bottom of dish; set aside. Arrange remaining tortilla strips on a baking sheet; bake 12-14 minutes or until crisp
2. Meanwhile, in a large bowl, stir together salsa, cheese, the 1/2 cup sour cream, the flour, and 2 T of the cilantro. Stir in shrimp and corn. Spoon shrimp mixture over tortilla strips in baking dish.
3. Bake uncovered, 40-45 minutes or until heated through. Let stand 10 minutes before serving. Spring with baked tortilla strips, tomato, and the remaining 2 T cilantro.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...