LOUISIANA-STYLE SHRIMP CASSEROLE
Spice up dinner with a peppy shrimp dish complete with a biscuit topper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add garlic, stir-fry vegetables and celery; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir 2 tablespoons Bisquick mix into vegetable mixture until blended. Stir in tomatoes, salt, pepper sauce and shrimp. Reduce heat to medium-low. Cook about 7 minutes, stirring occasionally, until bubbling and thickened. Pour shrimp mixture into ungreased 8-inch square (2-quart) glass baking dish.
- In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.
- Bake 20 to 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 320, Carbohydrate 29 g, Cholesterol 235 mg, Fat 2, Fiber 2 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 7 g, TransFat 1 1/2 g
LOUISIANA CRAWFISH (OR SHRIMP) CASSEROLE
This is so easy to put together and tastes like you've spent hours preparing it. Shrimp, Crab, Crawfish, or a combination of all three can be used to make this an awesome Cajun Seafood Casserole. C'est bon!
Provided by Donna Graffagnino
Categories Seafood
Time 1h
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 F. In heavy pot saute diced onions, celery and bell pepper in butter for about 10 minutes.
- 2. Stir in soup and minced garlic and remove from heat. Add crawfish, (or shrimp), rice, green onions, parsley and liquid crab boil and mix well. Taste and adjust seasonings as needed.
- 3. Pour mixture in a buttered casserole dish. For breadcrumb topping, mix melted butter and breadcrumbs together until all butter is absorbed. Lightly sprinkle over seafood mixture, not too heavy. If not using breadcrumbs, top with grated cheese of your choice if desired.
- 4. Bake for 30 minutes. If casserole has been refrigerated, bake for 50 minutes. If frozen back for 1 hour 15 minutes covered with foil and remove foil the last 30 minutes. When cheese is nice and golden and casserole is hot and bubbly then it's done. Freezes well. Recipe can be doubled. Cream of Shrimp is mild and very good in this casserole. Cream of mushroom or celery is a little stronger but still has a good flavor. If you like mushrooms or rotel or diced tomatoes, feel free to add them.
LOUISIANA SHRIMP
"This is a Lenten favorite at our home," notes Sundra Hauck, a field editor in Bogalusa, Louisiana. "I serve it right out of the roaster with corn on the cob and boiled potatoes." -Sundra Hauck, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. , Place shrimp in a large roasting pan; pour butter mixture over top. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink, stirring once. Serve warm with a slotted spoon.
Nutrition Facts : Calories 424 calories, Fat 38g fat (23g saturated fat), Cholesterol 267mg cholesterol, Sodium 722mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein.
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
LOUISIANA STYLE SHRIMP
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
- Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.
SHRIMP LOUISIANNE
From "River Roads Recipes II". A cookbook of La. cooking. Recipe submitted by Mrs. Weldon Smith
Provided by kellychris
Categories Cajun
Time 45m
Yield 1 pan, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt margarine in heavy skillet.
- Saute vegetables.
- Add raw, peeled shrimp and saute a few minutes longer.
- Stir in flour, salt and chili powder.
- Add milk gradually and cook 5 minute over low heat.
- Add catsup and parsley.
- Cook, covered, 10-15 minutes.
- Serve over rice.
Nutrition Facts : Calories 595.7, Fat 31.5, SaturatedFat 7.5, Cholesterol 362.7, Sodium 1443.1, Carbohydrate 24.8, Fiber 1.9, Sugar 6.3, Protein 52.4
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