SHRIMP-AND-GRITS CASSEROLE
A comforting meal of shrimp and grits packed into one casserole dish. Enjoy with a side of hot sauce if you want an extra kick.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
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.
SHRIMP AND MIRLITON CASSEROLE
Steps:
- Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
- Meanwhile, combine the shrimp with 2 tablespoons olive oil and 1 tablespoon Bayou Blast in a mixing bowl and toss to coat evenly. Cover and refrigerate until ready to use.
- When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapeno. Add the remaining 1/2 tablespoon Bayou Blast and the thyme. Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes.
- Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes. Add the shrimp, salt, black pepper, green onions, and parsley. Cook, stirring, until the shrimp turn pink, 3 to 4 minutes. Remove from the heat.
- Add the eggs, 1 cup of the bread crumbs, and the pepper sauce. Mix well. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle the cheese evenly over the top, then sprinkle with the remaining 1 tablespoon of bread crumbs. Bake until the topping is lightly browned and bubbly, about 30 minutes. Serve warm.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
GARLIC SHRIMP CASSEROLE
Provided by Alton Brown
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
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
SHRIMP CASSEROLE
Make and share this Shrimp Casserole recipe from Food.com.
Provided by happynana
Categories One Dish Meal
Time 15m
Yield 8 serving(s)
Number Of Ingredients 13
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.
SHIPWRECK CASSEROLE
This is probably my number one casserole dish that I always make. It is also a nice easy one-dish meal since you have your protein, veggies, and grains all in one.
Provided by BestTeenChef
Categories One Dish Meal
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice onions in the bottom of a baking dish. Add thinly sliced potatoes.
- Over potatoes spread hamburger. Next add uncooked rice. top with a layer of chopped celery.
- As each layer is added season with salt and pepper to taste.
- Combine soup with an equal amount of water and pour over all.
- Cover and bake for 2 hours at 350°F.
SHRIMP CASSEROLE
Make and share this Shrimp Casserole recipe from Food.com.
Provided by Derf2440
Categories Canadian
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 515, Fat 22.4, SaturatedFat 13.3, Cholesterol 133.6, Sodium 852.6, Carbohydrate 53.8, Fiber 2.1, Sugar 2.4, Protein 22.1
OUTSTANDING SHRIMP CASSEROLE
Make and share this Outstanding Shrimp Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
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.
LOUISIANA SHRIMP CASSEROLE
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.
Nutrition Facts : Calories 571.7 calories, Carbohydrate 38.5 g, Cholesterol 249.9 mg, Fat 31.9 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 19 g, Sodium 1150 mg, Sugar 1.2 g
TOP-NOTCH SHRIMP CASSEROLE
A colorful, easily-prepared semi-cajun dish with MACRO-flavor. The recipe comes from the "Louisiana Seafood and Wild Game Cookbook," published in 1985 by the State's Department of Fish and Game. I wasn't expecting anything nearly this fantastic coming from a government agency until I read where the WIVES of the employees came up with this stuff! In any case, this would make a nice substitution for traditional ham or turkey holiday suppers. Don't skip the pimentos because it REALLY gives the dish that "holiday look."
Provided by Bone Man
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Peel, de-vein and, pop the tails off the raw shrimp. Use large shrimp if possible.
- Pre-heat the oven to 350 degrees F.
- In a large skillet, sautee onions, pepper and celery in 6 tablespoons of the butter until tender.
- Add soups, garlic, parsley, scallions, pimentos plus juice (small jar of pimentos), and shrimp. Continue sauteeing over medium heat until the shrimp are cooked (about 6-8 minutes), then add the salt and Tabasco.
- Next, stir in the pre-cooked rice (I use basmati).
- Spray a 3-quart or larger casserole dish with PAM and pour in the mix.
- Melt the two remaining tablespoons of butter and work them into the bread crumbs. Sprinkle the buttered bread crumbs on top of the casserole.
- Bake the casserole in an oven pre-heated to 350 degrees F. for 30 minutes.
Nutrition Facts : Calories 219.9, Fat 13.8, SaturatedFat 7.9, Cholesterol 31.3, Sodium 795.4, Carbohydrate 21, Fiber 1.7, Sugar 2.5, Protein 3.9
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