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Shrimpy Rice Brunch Bake

Servings: 6

IACP "5 Ingredient Challenge" recipe contest winner- Pat Ernst Dugan (2004)


  3 cups cooked rice

  1 (16-ounce) package frozen uncooked (26/30 count) shrimp, peeled and deveined, defrosted and drained

  1 (14-ounce) can artichoke hearts, cut into quarters

  1 (6-ounce) package Canadian bacon, diced

  1 (16-ounce) jar Alfredo pasta sauce

  Vegetable cooking spray

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Preheat oven to 375 degrees. Combine rice, shrimp, artichokes, Canadian bacon and pasta sauce in a large bowl.

Pour mixture into a 9-inch deep-dish pie plate coated with cooking spray.

Cover with aluminum foil and bake in preheated oven 30 minutes. Uncover and bake an additional 5 minutes

Calories 272

Total Fat 5.00g 

Cholesterol 135.00mg 

Sodium 581.00mg 

Total Carbohydrate 29.00g 

Dietary Fiber 1.00g 

Protein 25.00g