Top-Notch Shrimp Casserole

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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 Nutrition

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.

Reviews

(3)
Most Helpful

Sorry I did not find this recipe anything above average. I found it lacking flavor. I really don't know what to do to enhance the flavor. Maybe some adding some herbs.
I did find it easy and quick to make.

Roger/OH February 24, 2011

My DH came home with 8 bags frozen shrimp (buy 1 get 1 free deal!) a few days back, so I am glad to have found this great recipe, it is the most wonderful casserole! I increased the garlic, LOTS! and added in some shredded cheese, used green onions in place of scallions, as I did not have any scallions. I mixed the bread crumbs with Parmesan cheese. I LOVE THIS CASSEROLE!!!!!!!! Thanks Bone Man!....Kitten:)

Kittencal@recipezazz December 28, 2005

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