Baked Shrimp Casserole Recipes Easy

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.

Steps:

• Preheat the oven to 425 degrees F.
• Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
• In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
• Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Steps:

• Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.
• Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
• Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
• Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
• Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.

Steps:

• Heat oven to 350°F.
• Spoon rice into 2-qt. casserole sprayed with cooking spray.
• Combine all remaining ingredients except cheese; spoon over rice.
• Bake 20 min. or until shrimp are done and casserole is heated through. Top with cheese.

Steps:

• Heat oven to 350 degrees.
• Mix all ingredients except bread crumbs and melted butter.
• Pour mixture into ungreased 1-quart casserole or 6 individual baking shells.
• Toss bread crumbs in melted butter; sprinkle over seafood mixture.
• Bake uncovered 30 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine shrimp, butter, Parmesan cheese, garlic, and oil in a bowl. Stir to combine; pour into a baking dish, spreading out evenly. Top with panko bread crumbs.
• Bake in the preheated oven until shrimp are bright pink, 15 to 18 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
• Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
• Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
• Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
• Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.

Steps:

• Note: I used a 2.5 quart casserole for this. If you wish to make this from scratch the rice equalivent is 1 cup and curry is 1/4 cup or to taste. When you're cooking rice, always double the amount of uncooked rice to get the amount of water needed. For example, 1 cup of rice needs 2 cups of water.
• Preheat the oven to 375. Combine rice, curry, shrimp, butter, and water in the casserole dish. Stir it around a bit and pop it in the oven. Cook for 25 minutes. Stir and then turn the temperature up to 400. Cook for another 20 minutes or until your rice is tender and the shrimp are done. Cooking time depends on the oven. Also, using a lid on your casserole dish may help to reduce cooking time. Remove it from the oven and stir in the yogurt. Serve immediately.

Steps:

• Rinse scallops with cold water. Devein and butterfly shrimps. In a large bowl mix crushed cracker crumbs, celery, garlic powder, and melted butter.
• In a well-buttered casserole pan layer shrimp and scallops then top with cracker mixture. Dot top with butter.
• Bake in preheated 350°F oven for 20 minutes. Garnish with parsley sprigs.

Steps:

• Preheat oven to 350 degrees Mix ground pepper, parsley, chives, Ritz crackers and bread crumbs together in a large bowl.
• Have bowl near stovetop.
• Sprinkle a handful (1/2 cup) of breadcrumb mixture in bottom of casserole dish, set aside.
• In 2 qt saucepan saute crushed garlic clove then discard.
• Add 1 lb of butter to sauce pan and melt over low heat.
• Keep heat very low and add shrimp, several at a time to butter, quickly removing them and coating them in breadcrumb mixture.
• Line bottom of casserole dish with buttered/crumbed shrimp.
• Continue doing this with all shrimp, layer after layer until all shrimp are in casserole dish.
• Take any leftover breadcrumb mixture and pour it into the remaining butter, stir until all is coated.
• Take by the handful and sprinkle over the top of the shrimp.
• Bake at 350 degrees for 35-45 minutes (depending on how many layers you have.) If you find you don't have extra breadcrumbs or butter, MAKE MORE!
• Crush the Ritz crackers, add breadcrumbs and melt butter!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
• Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
• Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
• Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

Steps:

• Preheat oven to 350°F.
• Grease 3-quart casserole.
• Cook and drain pasta as directed on package.
• Melt butter in 2 quart saucepan over medium heat.
• Cook garlic in butter 1 minute, stirring constantly.
• Stir in flour.
• Cook, stirring constantly with wire whisk, until smooth and bubbly.
• Stir in wine or chicken broth.
• Stir in half and half, clam juice, cocktail sauce, salt and cayenne.
• Cook over medium heat, stirring constantly, until thickened.
• Stir in shrimp, dill weed and 1/4 cup of the cheese.
• Stir shrimp mixture into pasta, pour into casserole.
• Sprinkle with remaining 1/2 cup cheese.
• Baked uncovered 35 to 40 minutes or until light brown and hot.

Steps:

• In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.