Recipe Image

Spicy Shrimp Casserole

  • 20 m
  • 1 h 20 m
Diabetic Living Magazine
“Shrimp takes center stage in this spicy Mexican-inspired casserole. It's loaded with corn, green salsa, and Monterey Jack cheese and topped with crunchy homemade tortilla strips.”

Ingredients

    • 6 (6 inch) corn tortillas, cut into bite-size strips
    • 1 cup bottled green salsa
    • 1 cup grated reduced-fat Monterey Jack cheese (4 ounces)
    • ½ cup light dairy sour cream
    • 3 tablespoons all-purpose flour
    • 4 tablespoons chopped fresh cilantro, divided
    • 1 (12 ounce) package frozen cooked, peeled, and deveined shrimp, thawed
    • 1 cup frozen yellow and white whole kernel corn
    • 1 medium tomato, coarsely chopped
    • ¼ cup light dairy sour cream (optional)

Directions

  • 1 Preheat oven to 350°F. Place half of the tortilla strips in the bottom of a lightly greased 2-quart baking dish; set aside. Arrange the remaining tortilla strips on a baking sheet; bake for 12 to 14 minutes or until crisp.
  • 2 Meanwhile, stir together salsa, cheese, the ½ cup sour cream, the flour, and 2 tablespoons of the cilantro in a large bowl. Stir in shrimp and corn. Spoon the shrimp mixture over the tortilla strips in the baking dish.
  • 3 Bake, uncovered, for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving. Sprinkle with the baked tortilla strips, tomato, and the remaining 2 tablespoons cilantro.
  • 4 If desired, serve with the ¼ cup sour cream.
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