SHRIMP CASSEROLE RECIPE RECIPES

Name: Shrimp Casserole
Prep time: 15 min
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups uncooked long-grain rice; 1 1/2 lbs medium raw shrimp; 1/2 cup butter; 1 green pepper, chopped; 1 onion, chopped; 3 celery ribs, chopped; 2 garlic cloves, chopped; 1/4 teaspoon red pepper flakes (optional); 2 (10 3/4 ounce) cans cream of shrimp soup, undiluted; 1/4 teaspoon salt (I used sea salt); 1/4 teaspoon fresh ground pepper; 1 cup shredded cheddar and colby cheese, blend (can use more); 1/4 cup fine dry breadcrumb (can use more)

SHRIMP CASSEROLE RECIPE - FOOD.COM

Shrimp Casserole Recipe - Food.com image

Make and share this Shrimp Casserole recipe from Food.com.

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups uncooked long-grain rice
1 1/2 lbs medium raw shrimp
1/2 cup butter
1 green pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, chopped
1/4 teaspoon red pepper flakes (optional)
2 (10 3/4 ounce) cans cream of shrimp soup, undiluted
1/4 teaspoon salt (I used sea salt)
1/4 teaspoon fresh ground pepper
1 cup shredded cheddar and colby cheese, blend (can use more)
1/4 cup fine dry breadcrumb (can use more)

Steps:

Prepare rice according to package directions.
Preheat oven to 350 degrees.
Melt butter in a large skillet over medium heat.
Add pepper, onion, celery and garlic and saute 10 minutes or until tender.
Stir in red pepper flakes, soup, shrimp, salt and pepper. Cook 3 minutes or just until shrimp turn pink. Do NOT OVERCOOK.
Combine shrimp mixture with rice.
Pour into a lightly greased 13 x 9 baking dish. I halved the recipe using a 9 inch baking dish.
Sprinkle with cheese and breadcrumbs.
Bake at 350 for 25 minutes or until cheese is melted.

Nutrition Facts : Calories 404.7, FatContent 16.9, SaturatedFatContent 9.9, CholesterolContent 170.8, SodiumContent 975.8, CarbohydrateContent 39.3, FiberContent 1.5, SugarContent 1.5, ProteinContent 22.6

SHRIMP & CRAB CASSEROLE RECIPE: HOW TO MAKE IT

Shrimp & Crab Casserole Recipe: How to Make It image

This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. —Jan Bartley, Evergreen, North Carolina

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
1/4 cup butter, cubed
2 celery ribs, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1 teaspoon seafood seasoning
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Colby-Monterey Jack cheese

Steps:

Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes.
To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 376 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 195mg cholesterol, SodiumContent 1127mg sodium, CarbohydrateContent 24g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 29g protein.

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