Outstandingshrimpcasserole Recipes

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:

• Prepare rice mix according to package directions.
• In a medium saucepan, melt butter; Saute green pepper, celery and onion for about 5-10 minutes or until tender.
• In a very large bowl, combine the cooked rice, cooked vegetable mixture, mushroom soup, cheddar cheese, Swiss cheese and pepper.
• Stir in the cooked shrimp; spoon mixture into a 3-quart rectangle baking dish.
• Bake, covered with foil, at 350 degrees for about 40 minutes or until heated through.
• Let stand 10 minutes before serving.

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:

• 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:

• Preparation
• Whip eggs with milk; pour into large mixing bowl. Add crackers, onion, garlic, cheese, bell pepper, shrimp, salt, pepper, and parsley; mix well. Put into greased 9x12-inch baking dish; pour butter over top. Bake at 350 degrees F for 30 minutes or until firmly set.
• Yield.

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish. Combine the bread and milk in a mixing bowl; set aside.
• Melt the margarine in a skillet over medium heat. Stir in the garlic, onion, and bell pepper until the vegetables begin to soften, about 3 minutes. Add the shrimp, and cook until the shrimp are no longer translucent, about 3 minutes more. Stir the shrimp and rice into the soaked bread along with the cream of mushroom soup, parsley, and lemon juice. Pour this mixture into the prepared baking dish. Sprinkle with paprika.
• Bake in the preheated oven until the top is golden brown, and the casserole is hot and bubbly, about 30 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:

• In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender. , Stir in the flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add rice, 1/2 cup cheese and the shrimp; stir until combined. , Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted.

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.

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:

• Heat oven to 350 F.Cook pasta according to package directions.Drain.
• Combine Alfredo sauce, half & half, Parmesan cheese and pepper in large bowl. Add cooked pasta mixture and shrimp; gently stir to combine.
• Spoon mixture into greased 2-quart round casserole. Cover; bake for 40 minutes.
• Toss together breadcrumbs, butter and Italian seasoning. Sprinkle breadcrumb mixture over pasta mixture. Continue baking, uncovered, for 15 to 20 minutes or until bubbly.