Corn Casserole Ii Recipes Recipe For Shrimp

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CAJUN SHRIMP AND CORN



Cajun Shrimp and Corn image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds extra-large shrimp, peeled and deveined, tails intact
Kosher salt
6 tablespoons unsalted butter, cut into pieces
3 cups frozen corn kernels
3 cloves garlic, minced
6 scallions, thinly sliced
Freshly ground pepper
1 cup canned diced fire-roasted tomatoes with green chiles
1/4 cup Worcestershire sauce
1 lemon (1/2 juiced, 1/2 cut into wedges)
1 1/2 teaspoons hot sauce
1/2 teaspoon minced fresh rosemary
8 slices baguette, for serving

Steps:

  • Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
  • Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
  • Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.

Nutrition Facts : Calories 574 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 948 milligrams, Carbohydrate 70 grams, Fiber 5 grams, Protein 37 grams

CORN CASSEROLE II



Corn Casserole II image

This is an easy recipe which I love every time I make it. Good HOT or COLD!

Provided by Anonymous

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h

Yield 4

Number Of Ingredients 7

1 (15 ounce) can cream-style corn
1 (11 ounce) can whole niblet style corn
2 eggs
1 cup sour cream
1 (8.5 ounce) package dry corn bread mix
½ cup butter, melted
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.
  • In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
  • Bake in a preheated oven for 30 minutes or until lightly brown.
  • Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

Nutrition Facts : Calories 851.8 calories, Carbohydrate 81.7 g, Cholesterol 222 mg, Fat 52.5 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 30.3 g, Sodium 1140.4 mg, Sugar 17.3 g

BAKED CORN II



Baked Corn II image

This is my Grandmother's recipe that I'm always asked to bring to dinners. If I'm going to a picnic I just put everything into a crock pot and 4 hours later it is ready to go.

Provided by KSELLERS

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package frozen corn kernels, thawed and drained
¾ cup milk
1 egg
4 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon all-purpose flour
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish.
  • Bake, uncovered, in preheated oven for 1 hour.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 30.2 g, Cholesterol 80.7 mg, Fat 14.5 g, Fiber 2.7 g, Protein 6.8 g, SaturatedFat 8.4 g, Sodium 121.4 mg, Sugar 9.1 g

CAJUN CORN AND SHRIMP



Cajun Corn and Shrimp image

My dad's Cajun concoctions inspired me to experiment in the kitchen. He was so proud when he saw the smiles on our faces as we gobbled up his meals. I feel the same sense of pride when I cook and watch my family enjoy the meal I prepare for them.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1/4 cup butter, cubed
2 packages (16 ounces each) frozen corn
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Cayenne pepper to taste
1 can (5 ounces) evaporated milk
1/3 cup chopped green onions
2 pounds uncooked medium shrimp, peeled and deveined

Steps:

  • In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.

Nutrition Facts :

CORN CASSEROLE II



Corn Casserole II image

Make and share this Corn Casserole II recipe from Food.com.

Provided by Tonkcats

Categories     Corn

Yield 6 serving(s)

Number Of Ingredients 5

2 cans cream-style corn
1 egg
1/4 cup milk
1/2 box Ritz cracker
1/4 cup butter

Steps:

  • Mix egg and milk.
  • Pour mixture and mix with corn.
  • Mix in crumbled cra ckers to soak up moisture. Cover top of casserole with cracker crumbs and dot with butter.
  • Bake 1 hour at 375 degrees.

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