Cajun Shrimp Casserole
"This is a recipe I was given when I first got married 25 years ago, and it has remained a favorite. Maybe because it's simple to make (don't let the long list of ingredients fool you). It also freezes well if made with fresh (not frozen or previously frozen) shrimp. It's great served with rice, salad, and some nice hot biscuits."
photo by LifeIsGood
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 1⁄4 lbs large shrimp, peeled and deveined
- 2 tablespoons butter
- 3⁄4 cup celery, chopped
- 1⁄2 cup green pepper, diced
- 4 scallions, sliced
- 3 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon mace
- 1⁄4 teaspoon curry powder
- 1⁄4 teaspoon hot pepper sauce (or more to your taste)
- 2 teaspoons Worcestershire sauce
- 13 ounces can evaporated milk, warmed
- 1⁄4 cup parmesan cheese, grated
- 1⁄4 teaspoon paprika
directions
- Preheat oven to 425 degrees.
- In a large skillet, melt butter over medium heat.
- Add celery, green pepper, and scallions. Saute about 7 minutes, stirring frequently.
- Add flour, salt, mace, curry powder, hot pepper sauce, and Worcestershire sauce, stirring until smooth and well blended.
- Stir in warmed evaporated milk. Cook, stirring, until sauce is smooth and thickened.
- Add shrimp. Cook about 3 minutes. Taste and adjust seasoning to taste.
- Pour into a buttered casserole dish. Sprinkle top with Parmesan cheese and paprika.
- Bake at 425 degrees for 20 minutes.
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Reviews
-
Made this for the family and they really enjoyed it. The sauce ended up curdling a bit - maybe because I didn't warm the evaporated milk before adding it? My daughter has requested it again, so this time I'll warm it and see if it improves. Other than the appearance, the taste was very good. -
This was SO GOOD! I'm saving it into my Best of 2023 file. We loved the flavor and consistency of this shrimp casserole. Delicious!! My son said, "this is a keeper recipe". I served this over white Jasmine rice. We all gobbled up every last bite. Thank you! -
Really good tasting. Enough of a sauce that you can mix it with some rice.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
