Topnotchshrimpcasserole Recipes

GARLIC SHRIMP CASSEROLE

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-GRITS CASSEROLE

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.

10 BEST SHRIMP CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a shrimp casserole in 30 minutes or less!

OUTSTANDING SHRIMP CASSEROLE

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.

SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
• Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
• In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
• In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
• Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
• Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
• In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
• Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
• Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
• Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
• Top with chives and serve with lemon wedges.
• Enjoy!

TOP-NOTCH SHRIMP CASSEROLE

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.