Bayou Shrimp Casserole Recipes

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.

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

Steps:

• In a saucepan, add 6 tablespoons butter and cream cheese.
• Heat on low until the butter is melted and cream cheese is softened, stirring frequently to combine mixture; set aside.
• In a big pot, melt 2 tablespoons butter.
• Add the onion, celery, and bell pepper; cook, stirring frequently, for 5 minutes.
• Add the shrimp and cook/stir for 4-5 minutes or until shrimp are pink.
• Add in cream cheese mixture, crawfish, imitation crabmeat, mushroom soup, mushrooms, garlic, thyme, oregano, basil, and hot sauce; stir to combine.
• Add in the rice; stir to combine.
• Pour mixture into a 13 x 9 inch baking dish.
• Sprinkle with cheese and bread crumbs.
• Bake, uncovered, at 350 degrees, for 30 minutes or until heated thoroughly.

Steps:

• Melt butter in heavy medium saucepan over medium heat. Mix in water, lemon juice, pepper, rosemary, paprika and Worcestershire sauce. Simmer sauce until reduced to 1/2 cup, about 3 minutes. Season with salt. Add shrimp to sauce. Cover pan; cook until shrimp turn pink and are just cooked through, about 4 minutes.
• Transfer shrimp and sauce to shallow bowls, dividing equally, and serve.

Steps:

• Saute onion and garlic in butter.
• Heat cheese and soup in saucepan. BE CAREFUL WITH CHEESE, AS IT WILL BURN EASILY.
• When melted, add onions and garlic and mix well.
• Add shrimp, rice, & brocolli (be sure to drain well).
• Mix well.
• Sprinkle with bread crumbs. Brown, if desired.
• Mushrooms can be added to top of soup/cheese, if desired.
• VARIATION:.
• Use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp.

Steps:

• Mix cayenne, black pepper, salt, thyme, rosemary, basil and paprika in a small bowl.
• Peel and devein shrimp leaving tails intact.
• Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking.
• Add the garlic, Saute for 20 seconds until a pale golden color.
• Stir in shrimp, Worcestershire sauce and lemon juice. Season with 2 tbsps of the spice mixture or to taste.
• Saute for 30 seconds.
• Add the beer and simmer for 1 minute or until shrimp turn pink.
• Remove from heat and add the butter, stirring until melted.
• Pour into a serving bowl and serve with the bread for dipping.

Steps:

• Preheat the oven broiler. Grease an 8x8 inch baking dish.
• Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
• Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
• Broil 5 minutes in the preheated oven, or until bubbly.

Steps:

• In a large skillet, melt butter.
• Over medium heat, saute onion, bell pepper, celery, and garlic until tender.
• Add soup and shrimp.
• Cook and stir for 10 minutes or until shrimp are pink.
• Stir in rice, crab, bread cubes, cream, green onion, and seasonings.
• Spoon into a greased 2 quart casserole dish.
• Bake at 350°F for 30 minutes or until heated through.

Steps:

• In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
• Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
• Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
• Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
• Simmer 30 minutes, stirring occasionally.
• Add the wine and reduce by half, another 15 minutes.
• Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
• Taste all along the way, re-season according to your tastes.
• I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
• As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
• Add the green onions, and parsley and serve over rice.