Top-Notch Shrimp Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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A colorful, easily-prepared semi-cajun dish with MACRO-flavor. The recipe comes from the Louisiana Seafood and Wild Game Cookbook, published in 1985 by the State's Department of Fish and Game. I wasn't expecting anything nearly this fantastic coming from a government agency until I read where the WIVES of the employees came up with this stuff! In any case, this would make a nice substitution for traditional ham or turkey holiday suppers. Don't skip the pimentos because it REALLY gives the dish that holiday look. Ingredients:
1 cup onion, chopped |
1 green bell pepper, chopped |
1 cup celery, chopped |
8 tablespoons butter |
2 fresh garlic cloves, chopped |
4 ounces pimientos, plus juice |
1 (10 1/2 ounce) can cheddar cheese soup |
1 (10 1/2 ounce) can cream of mushroom soup |
1 teaspoon salt |
4 cups raw shrimp |
2 cups cooked rice |
1 cup chopped scallion |
1/3 cup fresh parsley, chopped |
1 teaspoon tabasco sauce |
1 cup seasoned bread crumbs |
Directions:
1. Peel, de-vein and, pop the tails off the raw shrimp. Use large shrimp if possible.
2. Pre-heat the oven to 350 degrees F.
3. In a large skillet, sautee onions, pepper and celery in 6 tablespoons of the butter until tender.
4. 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.
5. Next, stir in the pre-cooked rice (I use basmati).
6. Spray a 3-quart or larger casserole dish with PAM and pour in the mix.
7. Melt the two remaining tablespoons of butter and work them into the bread crumbs. Sprinkle the buttered bread crumbs on top of the casserole.
8. Bake the casserole in an oven pre-heated to 350 degrees F. for 30 minutes.
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