Rice Soup with Shrimp Thai-Style Shrimp and Jasmine Rice Soup with Fresh Herbs Ingredients: 1 tablespoon vegetable oil 3 cloves garlic, minced 1-inch piece fresh ginger, sliced 1 small onion, chopped 5 cups chicken or seafood stock 1 cup cooked jasmine rice 200g (7 oz) fresh shrimp, peeled and deveined 1 tablespoon fish sauce (or to taste) 1 tablespoon soy sauce 1/2 teaspoon white pepper 1 teaspoon sugar Juice of 1 lime 2 tablespoons chopped scallions 2 tablespoons chopped cilantro Optional: fresh red chili slices or chili oil for heat Directions: Heat the oil in a medium pot over medium heat. Add garlic, ginger, and onion. Sauté for 2–3 minutes until fragrant and lightly softened. Pour in the stock and bring to a simmer. Let cook for 5 minutes to infuse flavors. Add the cooked jasmine rice and stir gently. Simmer for another 5 minutes until rice begins to absorb the broth. Add the shrimp and cook until pink and cooked through, about 2–3 minutes. Stir in fish sauce, soy sauce, sugar, and white pepper. Add lime juice last. Remove from heat. Serve hot, topped with scallions, cilantro, and optional chili slices or chili oil. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 240 kcal | Servings: 4 servings #shrimpandrice #shrimpbroth #thaistylesoup #comfortsoup #riceinbroth #lightdinner #asiansoups #ricebowlcomfort #shrimpflavor #gingergarlicbase #souprecipeideas #easyweeknightdinner #warmbowls #herbyflavor #limeandcilantro #fishsaucerecipe #umamibroth #lightandfresh #flavorbalance #soothingdinner Comfort food with coastal vibes This Rice Soup with Shrimp is light, flavorful, and ready in 30 minutes.

Shrimp and Wild Rice Casserole Creamy Baked Shrimp and Wild Rice Casserole with Mushrooms and Herbs Ingredients: 1 cup wild rice blend 2 1/2 cups low-sodium chicken or vegetable broth 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced 1 cup mushrooms, sliced 1/2 teaspoon dried thyme Salt and pepper to taste 1 pound shrimp, peeled and deveined 1/2 cup sour cream 1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley Directions: Preheat oven to 375°F (190°C). In a medium saucepan, combine wild rice blend and broth. Bring to a boil, reduce heat to low, cover, and simmer for 45–50 minutes or until rice is tender and liquid is absorbed. While rice cooks, heat olive oil in a skillet over medium heat. Add onion, garlic, and mushrooms. Cook for 5–6 minutes, until soft. Stir in thyme, salt, and pepper. In a large bowl, combine cooked rice, sautéed vegetables, shrimp, sour cream, mozzarella, and half of the Parmesan. Stir gently to combine. Transfer mixture to a greased 9x13-inch baking dish. Sprinkle remaining Parmesan on top. Bake for 20–25 minutes, or until shrimp are cooked through and top is golden. Garnish with parsley before serving. Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes Kcal: 410 kcal | Servings: 6 servings #shrimprecipes #wildricecasserole #seafoodbake #comfortfooddinner #easycasserole #bakedshrimpdish #weeknightmeals #homemadecasserole #creamyshrimp #glutenfreedinner #mushroomcasserole #shrimpandrice #familydinnerideas #cheesycasserole #shrimpcomfortfood #easyshrimpbake #ovenbakedrecipes #savorycasserole #heartymeals #makeaheadmeal This creamy Shrimp and Wild Rice Casserole is packed with juicy shrimp, earthy mushrooms, and herby flavor! Cozy, hearty, and easy to prep ahead!