Shrimp And Diced Potato Casserole Recipes

Steps:

• 1. In a pot with a spoon full of salt, and 1/2 tsp liquid crab boil, cook the potatoes until done. Let cool enough to handle and peel then chop into 3/4" to 1" pieces.
• 2. Put potatoes, mushrooms, green onions into a deep baking pan and sprinkle with Creole seasoning. Set aside.
• 3. In a medium bowl add cream cheese, sour cream, shrimp soup, cheddar cheese and mix until well blended. Set aside.
• 4. In a large and deep skillet, or Dutch oven melt together the butter and olive oil over high heat.
• 5. A handful at a time, begin dropping in the shrimp - don't over crowd the pan. Stir and saute them only until they turn pink - *DON'T let them render out their juices.
• 6. As soon as they loose their gray color, take a strainer spoon and remove them temporarily to a bowl and set aside. Continue until all shrimp are done.
• 7. Reduce heat to medium and add the onions, celery, carrots, bell pepper and sausage (broken into small pieces). Once vegetables start to soften add garlic and saute until vegetables are soft and thoroughly wilted. When sausage is cooked, spoon out some of the rendered grease and discard.
• 8. Reduce heat to medium low and add the shrimp to the vegetables and mix well. Begin folding in the cream cheese mixture along with enough half & half to keep the mixture fairly liquid. Taste and add salt & white pepper to taste. The potatoes will absorb the liquid while baking.
• 9. Pour this mixture over the potatoes in the baking pan, and gently work it into the potato & mushrooms until blended.
• 10. Evenly layer the lump crabmeat over the potato mixture and gently press it down into the mixture, being careful not to break up the lumps.
• 11. Spread the Parmesan or Gouda over the mixture then sprinkle the crushed potato chips over the cheese.
• 12. Bake at 350* F, on middle rack, until the sides are hot and bubbly and the cheese is light brown and crusty, 45 minutes. Garnish with fresh minced parsley. Ahhhhh, C'est ci bon!

Steps:

• Preheat the broiler. Toss the shrimp, snap peas, garlic, thyme and olive oil in a large bowl; set aside.
• Put the potatoes in a pot and cover with water by 1 inch; bring to a boil. Reduce to a simmer and cook until fork-tender, about 10 minutes. Reserve 1/4 cup cooking water, then drain the potatoes and return to the pot. Add the buttermilk, 2 tablespoons butter, 1/2 teaspoon salt and a few grinds of pepper. Mash, gradually adding the reserved cooking water as needed. Stir in 1 tablespoon chives.
• While the potatoes are cooking, spread the shrimp and snap peas on a baking sheet. Broil until just cooked through and charred in spots, 6 to 8 minutes.
• Dot the shrimp and snap peas with the remaining 2 tablespoons butter and sprinkle with the lemon zest. Toss until the butter melts and the mixture is well coated; season with salt and pepper. Divide the potatoes, shrimp, snap peas and any juices from the baking sheet among plates. Sprinkle with the remaining 1 tablespoon chives.

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 11x7-inch baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until casserole is heated through and top is lightly browned.

Steps:

• Fry potatoes in 3 T olive oil until browned and tender.
• Remove and keep warm.
• Add remaining oil to skillet, add shrimp.
• Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
• Return potatoes and mix well.

Steps:

• Put the sun dried tomatoes in a bowl with 1 cup of hot water. Let them sit for 30 minutes to plump and soften.
• Zest and juice the lemons and finely chop the cilantro.
• Cut the frozen shrimp into ½ inch pieces. Combine in a bowl with lemon juice, zest and cilantro. Cover with plastic wrap and set in a bowl of hot water to thaw while marinating. Stir occasionally.
• Over a hot stove burner roast the red bell peppers until the skins are blackened. Wrap in plastic wrap and let cool.
• To make the cream sauce, melt the butter or ghee in a heavy bottomed sauce pan. Add the flour and stir until flour is cooked, but not brown, about 2 minutes. Add the hot milk, stirring constantly.Bring the cream sauce to a boil. Add salt and pepper to taste and grate nutmeg into sauce. Simmer for 2 -3 minutes until sauce thickens.
• Thoroughly drain the shrimp and reserve the marinade. Combine the Simply Potatoes Diced Potatoes with Onions, the marinated shrimp, salt, cayenne pepper, and cream sauce. Mix well. Cover with plastic wrap and refrigerate until chilled.
• Preheat oven to 350°F.
• Peel the peppers and remove the seeds and ribs. Roughly chop the peppers and the tomatoes and put in a food processor. Process until smooth. Add the liquid the tomatoes were soaked in along with ¼ cup of the reserved marinade and season with salt, pepper and red pepper flakes. Let boil to thicken the sauce. Remove from heat and add the butter. Swirl to melt and incorporate. Adjust seasoning to taste. Keep warm until needed for service.
• Oil an 8" X 12" casserole and fill with the shrimp and potato mixture. Coat with Panko bread crumbs.
• Bake on the middle rack at 350°F for 45 minutes. Broil for 3 minutes to toast bread crumbs. Serve on a warm platter in a ring of Roasted Red Pepper/Sundried Tomato Sauce. Garnish with a few leaves of cilantro.