Fennel Rice Casserole with Prawns

5 from 5 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 246 kcal


  • 2 Fennel fresh
  • 1,5 cup Jasmine rice
  • 200 g Shrimp peeled deveined
  • 1 packet Philadelphia paprika chilli
  • 200 ml Cream
  • 2 Mozzarella
  • Salt, mozzarella salt
  • Breadcrumbs
  • Butter


  • Clean and pinch the fennel and briefly blanch it in salted water.
  • Pre-cook the rice.
  • Butter the baking dish and sprinkle with breadcrumbs.
  • Layer the rice with the fennel and prawns in the pan.
  • Whisk the cream and Philadelphia, dilute with a little milk if necessary. Pour over the other ingredients.
  • Cut the mozzarella into slices and place on top as the last layer. Season with the mozzarella salt.
  • Bake at 180 C until golden.


Serving: 100gCalories: 246kcalCarbohydrates: 26.2gProtein: 9.5gFat: 11.5g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Apple Blinds

Spaghetti Carbonara À La Mama