LOUISIANA SHRIMP CASSEROLE RECIPES

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LOUISIANA SHRIMP CASSEROLE RECIPE: HOW TO MAKE IT



Louisiana Shrimp Casserole Recipe: How to Make It image

Seafood is a popular food in our area. Since crabs and shrimp are so plentiful in our bayous and rivers, they're used in a variety of recipes, like in this Louisiana Shrimp Casserole recipe. —Ethel Miller, Eunice, Louisiana

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 05 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 19

1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
6 tablespoons butter
1 garlic clove, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 pound uncooked shrimp, peeled and deveined
1-1/2 cups cooked rice
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
4 slices day-old bread, cubed
3/4 cup half-and-half cream
1/4 cup chopped green onion tops
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
TOPPING:
2 tablespoons butter, melted
1/3 cup dry bread crumbs
2 tablespoons snipped fresh parsley

Steps:

  • Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings. , Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered until heated through, 25-30 minutes.

Nutrition Facts : Calories 329 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 147mg cholesterol, SodiumContent 822mg sodium, CarbohydrateContent 25g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 18g protein.

LOUISIANA-STYLE SHRIMP CASSEROLE RECIPE - BETTYCROCKER.COM



Louisiana-Style Shrimp Casserole Recipe - BettyCrocker.com image

Spice up dinner with a peppy shrimp dish complete with a biscuit topper.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 12

2 tablespoons butter or margarine
1 clove garlic, finely chopped
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4 cup finely chopped celery
2 tablespoons Original Bisquick™ mix
1 can (14.5 oz) diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
12 oz cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4 cup Original Bisquick™ mix
1/4 cup milk
1 egg

Steps:

  • Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add garlic, stir-fry vegetables and celery; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir 2 tablespoons Bisquick mix into vegetable mixture until blended. Stir in tomatoes, salt, pepper sauce and shrimp. Reduce heat to medium-low. Cook about 7 minutes, stirring occasionally, until bubbling and thickened. Pour shrimp mixture into ungreased 8-inch square (2-quart) glass baking dish.
  • In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.
  • Bake 20 to 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 320 , CarbohydrateContent 29 g, CholesterolContent 235 mg, FatContent 2 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 870 mg, SugarContent 7 g, TransFatContent 1 1/2 g

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