CREAMY SHRIMP BAKE
This creamy shrimp dish is made extra special with a puff pastry crust.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Toss shrimp with cornstarch until evenly coated. Mix cream cheese, corn and ground red pepper in large bowl until well blended. Add spinach, shredded cheese and roasted peppers; mix well. Stir in shrimp; spoon into 13x9-inch baking dish.
- Unfold pastry sheet on lightly floured surface; roll out to 14-1/2x10-1/2-inch rectangle. Place over ingredients in baking dish. Fold under and flute edge, trimming corners of pastry if necessary. Brush with egg.
- Bake 40 min. or until crust is golden brown and center of casserole is heated through.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 190 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
CREAMY BAKED SHRIMP DIP
This baked shrimp dip is a favorite at parties for the seafood lover! Serve with potato chips or your favorite snacking crackers.
Provided by CHEIFCAT
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cream cheese, shrimp, green onions, garlic, and hot sauce in a bowl. Mix well. Season with salt and pepper. Transfer to a small, oven-safe baking dish.
- Bake in the preheated oven until a golden brown crust forms, about 30 minutes.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 2.1 g, Cholesterol 110 mg, Fat 20.1 g, Fiber 0.1 g, Protein 10.8 g, SaturatedFat 12.4 g, Sodium 235 mg, Sugar 0.2 g
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
SHRIMP IN CREAM SAUCE
Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.
Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
SHRIMP AND RICE CASSEROLE
I've been making this delicious dish for more than 30 years, and it hasn't failed me once. It's fast to fix plus it always pleases family and friends.-Marcia Urschel, Webster, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.
Nutrition Facts : Calories 333 calories, Fat 17g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 746mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
CREAMY SHRIMP & VEGETABLE CASSEROLE
In my search for diabetic casserole dishes, I found this tasty-sounding recipe in a Diabetic Cooking magazine. I haven't prepared it yet, so if you get to it before I do, please share your opinions in the review process.
Provided by Happy Hippie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Coat 2-quart baking dish with nonstick cooking spray.
- Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and black pepper in large bowl, mix well.
- Place in prepared baking dish.
- Cover and bake 30 minutes. Serve over orzo or rice.
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
CREAMY SHRIMP CASSEROLE
Steps:
- . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish. 2. 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. 3. 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. 4. 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. 5. Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.
PARMESAN-SHRIMP PASTA BAKE
Looking for a seafood dinner? Then check out this cheesy shrimp pasta bake made with Gold Medal® all-purpose flour - ready in an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease shallow 2-quart casserole with shortening, or spray with cooking spray. 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 vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese.
- Stir pasta into shrimp mixture. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot.
Nutrition Facts : Calories 480, Carbohydrate 53 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 560 mg
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