CREAMY SHRIMP CASSEROLE
My grandmother's special recipe and a family favorite in our house. Shrimp, egg noodles, peas and a few mushrooms layered in creamy sauce. Although this recipe yields quite a bit, my family of 4 usually devours the whole dish in one sitting.
Provided by cutienut
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 22.9 g, Cholesterol 126 mg, Fat 11.9 g, Fiber 1.8 g, Protein 15.9 g, SaturatedFat 6.1 g, Sodium 614.4 mg, Sugar 5.6 g
CREAMY SHRIMP CASSEROLE WITH BUTTERY CRUMBS
This is a wonderfully rich and creamy shrimp casserole with a nice flavor that is perfect for guests, potlucks or even a buffet spread, when you want to make something extra good and memorable. MAKE AHEAD: The recipe can be prepared through Step 4 and placed in the refrigerator overnight. Let stand at room temperature for about 20 minutes before proceeding to the next step. WINE: Spanish white wines with their bright citrus flavors will complement the shrimp and creaminess here and still hold up to the spices. Look for a Spanish wines like the Sierra Cantabria White 2003 or the 2004 Rias Baixas Bodegas Terras Gauda Albarino 'Abadia de San Campo'.
Provided by NcMysteryShopper
Categories Oven
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 3 1/2-quart casserole dish. Arrange shrimp in a single layer. Cover with plastic wrap and refrigerate.
- In a medium saucepan, combine cream, sherry and shrimp shells with a pinch of salt and bring to a boil. Simmer on low for 25 minutes. Remove from stove and strain through a coarse sieve set over a large glass measuring cup or bowl; should yield about 2 1/2 cups.
- Preheat the oven to 400°F.
- Melt 1 tablespoon of butter in a medium skillet. Add scallions and cook over moderate heat, stirring, for about 3 minutes. Add the shrimp cream to the skillet and simmer until reduced (2 cups, about 5 minutes).
- Pour the cream sauce into a bowl and stir in lemon juice and Worcestershire. Season with salt, pepper and hot sauce or cayenne; let cool until tepid. Season shrimp with salt and pepper and pour cream sauce over them.
- Crush oyster crackers until you achieve coarse crumbs. Place in a medium bowl and add 4 tablespoons of melted butter and paprika and stir to coat. Sprinkle cracker crumbs over the shrimp and pat to smooth.
- Bake in the center of the oven for 25 minutes, or until bubbling around the edge and the shrimp are JUST cooked through.
- Remove from the oven and preheat broiler.
- Broil casserole for 30 seconds, rotating, until top is an even golden browned.
- Let stand at room temperature for 5 to 10 minutes before serving.
Nutrition Facts : Calories 451.7, Fat 30.8, SaturatedFat 17.4, Cholesterol 209.4, Sodium 392.6, Carbohydrate 20.3, Fiber 0.9, Sugar 0.6, Protein 19
CASSEROLE OF SHRIMP IN GARLIC BUTTER (SHRIMP DE JONGHE)
I think that in the 50's and 60's every special casserole had "cooking sherry" and "buttered bread crumbs" and parsley. This is another one of my mother's recipe from the big plastic bag. I swear this recipe says it has a "lusty" flavor.
Provided by mary winecoff
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse shrimp, drop unshelled shrimp into boiling salted water.
- Cover; heat to boiling, then lower heat and simmer gently until shells turn pink, about 5 minutes.
- Drain, cool in cold water.
- Peel off shells and remove vein that runs down back.
- To melted butter, add garlic, parsley, paprika, cayenne and sherry; mix.
- Add bread crumbs and toss.
- Place shrimp in greased individual casseroles or 11 x 7 baking dish.
- Spoon butter mixture over.
- Bake at 325F for 20 to 25 minutes or until crumbs brown.
- Sprinkle with additional parsley.
Nutrition Facts : Calories 718.7, Fat 36.5, SaturatedFat 20.6, Cholesterol 542.1, Sodium 775.8, Carbohydrate 13.7, Fiber 0.6, Sugar 1.5, Protein 63.3
CREAMY SEAFOOD CASSEROLE
I love this recipe from my mother. It's easy and delicious. Even better: You can make it the night before. If you're out of buttery crackers, try topping it with french-fried onions or crushed potato chips-they'll give it a different kind of crunch. -Mary Brown, Whitman, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place fish and shrimp in a greased 11x7-in. baking dish. Combine soup and milk; pour over seafood. Combine the cracker crumbs, cheese, paprika and butter; sprinkle over top., Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink.
Nutrition Facts : Calories 217 calories, Fat 9g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 607mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SHRIMP AND CRAB CASSEROLE
A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.
Provided by D. L. Mooney
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
- Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.
Nutrition Facts : Calories 959.5 calories, Carbohydrate 41.2 g, Cholesterol 249.3 mg, Fat 68.4 g, Fiber 1.7 g, Protein 44 g, SaturatedFat 10.9 g, Sodium 914.8 mg, Sugar 6.3 g
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CREAMY SHRIMP CASSEROLE WITH BUTTERY CRUMBS RECIPE | MYRECIPES
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- Butter a 3 1/2-quart shallow glass baking dish. Arrange the shrimp in the baking dish in a single layer. Cover with plastic and refrigerate.
- In a medium saucepan, combine the cream and sherry with the shrimp shells. Add a pinch of salt and bring to a boil. Simmer over moderately low heat for 25 minutes; strain through a coarse sieve set over a large glass measuring cup; you should have about 2 1/2 cups.
- Preheat the oven to 400°. Melt the 1 tablespoon of solid butter in a medium skillet. Add the scallions and cook over moderate heat, stirring, for 3 minutes. Add the shrimp cream and simmer until reduced to 2 cups, about 5 minutes. Pour the cream into a bowl and stir in the lemon juice and Worcestershire sauce. Season with salt, pepper and hot sauce; let cool until tepid. Season the shrimp with salt and pepper and evenly pour the cream over them.
- Put the oyster crackers in a sturdy resealable plastic bag, press the air out and seal to close. Lay the bag on a work surface and, using a rolling pin or a heavy pan, crush the crackers until coarse crumbs form. Transfer to a medium bowl. Add the 4 tablespoons of melted butter and the paprika and stir to coat.
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- Butter a 3 1/2-quart shallow glass baking dish. Arrange the shrimp in the baking dish in a single layer. Cover with plastic and refrigerate.
- In a medium saucepan, combine the cream and sherry with the shrimp shells. Add a pinch of salt and bring to a boil. Simmer over moderately low heat for 25 minutes; strain through a coarse sieve set over a large glass measuring cup; you should have about 2 1/2 cups.
- Preheat the oven to 400°. Melt the 1 tablespoon of solid butter in a medium skillet. Add the scallions and cook over moderate heat, stirring, for 3 minutes. Add the shrimp cream and simmer until reduced to 2 cups, about 5 minutes. Pour the cream into a bowl and stir in the lemon juice and Worcestershire sauce. Season with salt, pepper and hot sauce; let cool until tepid. Season the shrimp with salt and pepper and evenly pour the cream over them.
- Put the oyster crackers in a sturdy resealable plastic bag, press the air out and seal to close. Lay the bag on a work surface and, using a rolling pin or a heavy pan, crush the crackers until coarse crumbs form. Transfer to a medium bowl. Add the 4 tablespoons of melted butter and the paprika and stir to coat.
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