SHEET PAN SHRIMP AND SAUSAGE BAKE
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
- Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
- Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
- Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
- Bake in the preheated oven for 8 minutes.
- Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
- Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 39.2 g, Cholesterol 120.1 mg, Fat 13.7 g, Fiber 7 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 1010.2 mg, Sugar 4.5 g
GARLIC SHRIMP PASTA BAKE
Want a super satisfying, quick and easy dinner? Then this buttery garlic shrimp pasta bake is definitely a family pleasing meal idea that you should try!
Provided by Ed N Angela Latimer
Categories Main Dish Recipes Pasta Shrimp
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
- Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
- Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
- Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.
Nutrition Facts : Calories 423.3 calories, Carbohydrate 42.3 g, Cholesterol 156.2 mg, Fat 15.5 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 8.6 g, Sodium 982.4 mg, Sugar 5.5 g
CAJUN SHRIMP BAKE RECIPE BY TASTY
Here's what you need: andouille sausages, shrimp, red potatoes, corn, oil, butter, garlic, garlic powder, paprika, dried oregano, onion powder, dried thyme, red pepper flakes, cayenne pepper, salt, pepper, fresh parsley, lemon wedge
Provided by Hitomi Aihara
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F (190°C).
- In a small bowl, combine the Cajun spice mix ingredients and stir to combine.
- In a baking dish, combine potatoes, corn, 2 garlic cloves, 1 tablespoon of oil, and ½ tablespoon of the cajun spice mix.
- Mix until the vegetables are coated evenly with the spice mix. Place butter on top.
- Bake for 25 minutes.
- In a medium bowl, combine the sausage, shrimp, garlic, oil, and ½ tablespoon of the spice mix. Save the remaining spice mix for future recipes.
- Mix well.
- Add the sausage and shrimp into the same baking dish as the corn and potatoes.
- Bake for another 15 minutes.
- Top with fresh parsley. Serve with lemon wedges and beer!
- Enjoy!
Nutrition Facts : Calories 753 calories, Carbohydrate 49 grams, Fat 43 grams, Fiber 5 grams, Protein 43 grams, Sugar 4 grams
SPICY CALABRIAN SHRIMP
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
- Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.
CALIFORNIA VEGETABLE BAKE
California vegetables (broccoli, carrots and cauliflower) covered with easy cream and cheese sauce topped with Ritz® crackers. Very easy and always a big hit.
Provided by TERILY
Categories Side Dish Vegetables
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
- Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Nutrition Facts : Calories 471 calories, Carbohydrate 25.2 g, Cholesterol 54.7 mg, Fat 39 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 14.6 g, Sodium 429.2 mg, Sugar 1.7 g
CHEESY SHRIMP ENCHILADA BAKE
Steps:
- Heat oven to 375°F.
- Sauce:
- Combine all sauce ingredients in a bowl.
- Enchiladas:
- Pour 3/4 cup sauce into the bottom of a 10" baking dish. Press both sides of tortillas into sauce, then place 3 tortilla halves on top of sauce. Add half of Broccoli and Red Bell Pepper Mix, half of Lime Shrimp and half of cheese. Layer on remaining 3 tortilla halves, Broccoli and Red Bell Pepper Mix and Lime Shrimp. Pour remaining 1 1/4 cups sauce and cheese over shrimp. If not eating immediately, cover tightly and freeze. Otherwise, bake 20 minutes, covered with foil. Remove foil; bake until cheese bubbles, 10 minutes more.
- To reheat:
- Bake, covered with foil, at 400°F for 25 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.
REAL NEW ORLEANS STYLE BBQ SHRIMP
This is one of my husband's favorite dishes. It isn't exactly healthy, but it is fabulous. It is a common dish in Louisiana. This recipe feeds a lot of people. You can cut it in half for a family dinner.
Provided by Melissa S.
Categories Seafood Shellfish Shrimp
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
- Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged.
- Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.
Nutrition Facts : Calories 1148.3 calories, Carbohydrate 10.2 g, Cholesterol 675.3 mg, Fat 97.2 g, Fiber 1.1 g, Protein 59.3 g, SaturatedFat 59.3 g, Sodium 1606.4 mg, Sugar 2.6 g
CALIFORNIA SEAFOOD MAKE AHEAD BRUNCH BAKE
This is a different twist on the overnight breakfast strata concept. Crabmeat, shrimp, artichokes, and pesto bread cubes give this a unique taste. Plan ahead - once prepared, this needs to sit in the fridge overnight before baking.
Provided by HeatherFeather
Categories One Dish Meal
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 9x13" casserole and set aside.
- melt butter and saute mushrooms and onions until tender, stirring frequently.
- Add shrimp and cook until pink, stirring often.
- SPread 3 slices of the bread with the pesto sauce, then top each with another bread slice, pressing together so thick stick.
- Cut pesto sandwiches into small cubes and layer half of them in the bottom of the baking dish.
- Sprinkle half of the cheese on top, then pour all of the mushrooms on top, then the crabmeat and the artichokes.
- Top with remaining bread cubes, then sprinkle the rest of the cheese on top.
- Beat eggs, add milk, salt, and cayene pepper; beat well.
- Pour wet mixture over the bread mixture, covering evenly.
- You may need to poke some some parts of the bread to get them wet- you want everything to be moistened with the egg mixture.
- Cover and chill overnight (or at least 8 hours).
- Heat oven to 350 F, remove cover, and bake casserole for about 35-40 minutes, or until a knife inserted in the center comes out clean.
- Let rest 5 miutes before slicing to firm up and cool slightly.
- Cut into 12 squares.
Nutrition Facts : Calories 219.7, Fat 10.5, SaturatedFat 5.5, Cholesterol 163.9, Sodium 530.6, Carbohydrate 13.6, Fiber 2.3, Sugar 1.6, Protein 18.1
EASY SHRIMP BAKE
Yield serves 6
Number Of Ingredients 12
Steps:
- In a skillet, sauté the mushrooms and onions in butter. Grease a 2-quart casserole. Put the shrimp, the mushrooms, the onions, half of the bread cubes, and half of the cheese in the casserole, and stir gently. Top with rest of the cheese and bread cubes. Lightly beat the eggs with the salt, mustard, pepper, and paprika. Stir in the milk and pour into the casserole. If making this dish the day before serving, cover and refrigerate. Bake at 325 degrees for 40 to 50 minutes, or until set and golden brown.
LOUISIANA SHRIMP BAKE
This is kinda like etouffee..sort of. I thought it was delish sounding when I heard about it. I have tweaked it a bit from the original, since I hate hard-boiled eggs and didn't have any cooking sherry. I replaced the sherry with some Old Bay (which I have just discovered in '05) and didn't replace those nasty eggs with anything. The recipe calls for a pound of tomatoes. Since I usually make this in the fall/winter, I use DM's home-canned tomatoes in some juice. I really like this - some Southern comfort food at its best.
Provided by Redneck Epicurean
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté celery, onion, and green pepper in butter in a medium saucepan until soft. Blend in flour and salt; cook until bubbly.
- Stir in tomatoes, shrimp, and Old Bay.
- Bring to a boil and simmer, covered, for about 10 minutes.
- Pour into a 2-quart casserole. Bake at 375°F for 25-30 minutes.
- When serving, place rice on plate; spoon casserole over rice and top with cheese.
FLORIDA SHRIMP BAKE
Make and share this Florida Shrimp Bake recipe from Food.com.
Provided by funforu
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Arrange shrimp in 1 layer in a shallow baking dish.
- In a small sauce pan, melt the butter.
- Add the lemon juice, garlic sauce, red pepper and salt.
- Pour mixture evenly over the shrimp, reserving 2 tablespoons.
- Add remaining butter mix to the cracker crumbs and mix well.
- Sprinkle crumbs over the shrimp.
- Bake at 450 degrees for 8-10 minutes until browned.
ALABAMA-STYLE SHRIMP BAKE
I found this in a book that was lying around my buddy's house. I modified it a little and came up with this.
Provided by Dai9914
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Experiment--my favourite word in cooking.
- Below are a couple of options for this recipe.
- Onion-green onion or shallots.
- Beer-Chardonnay, big taste difference, but both are great.
- Method.
- Combine first 9 ingredients in a bowl and set aside.
- Rinse and prepare shrimp.
- Layer a large baking dish with shrimp, then lemon slices, and then onion slices.
- Pour butter mixture over shrimp.
- Bake uncovered for 25 minutes at 400°F.
- Serve on a bed of rice.
- Garnish with parsley.
- Fine chopped green pepper can also be sprinkled around edge of rice bed.
Nutrition Facts : Calories 539.7, Fat 34.2, SaturatedFat 20.1, Cholesterol 368.9, Sodium 1952.5, Carbohydrate 17.4, Fiber 2.5, Sugar 3.7, Protein 40
CAJUN BAKED SHRIMP
Provided by Judy Wilkins
Categories Shellfish Bake Quick & Easy Mint Shrimp Summer Bon Appétit Texas
Yield Makes 6 to 8 main-course servings
Number Of Ingredients 10
Steps:
- Place shrimp in 13x9x2-inch glass baking dish. Melt butter in medium saucepan over medium heat. Whisk in Italian dressing, lemon juice, mint, Worcestershire sauce, hot sauce, bay leaves, pepper, and salt. Cool sauce to room temperature; mix into shrimp. Refrigerate at least 1 hour and up to 3 hours, tossing occasionally.
- Preheat oven to 450°F. Bake shrimp until just opaque in center, about 15 minutes, and serve.
ALABAMA SHRIMP BAKE
If you can turn on a oven you can do this.The shrimp will cook very fast so take a peak every 10 minutes or so.
Provided by Timothy H.
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- How to make Alabama shrimp bake:.
- Combine first 9 ingredients in a small bowl. Set aside.Rinse shrimp with cold water. Drain well.
- Layer shrimp, lemon slices and onion slices in an ungreased 13 x 9 x 2 inch baking dish.Pour butter mixture over shrimp.
- Bake uncovered, at 400 degrees F for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices.
- Garnish with fresh rosemary sprigs.
ALABAMA-STYLE SHRIMP BAKE
There is another recipe quite similar to this one, except for one addition: Beer. I'm not that crazy about the taste of beer in cooking, so here is my recipe.
Provided by Barenakedchef
Categories Savory
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 9 ingredients in small bowl; set aside.
- Rinse shrimp with cold water; drain well.
- Layer shrimp, lemon slices and onion slices in 13x9 baking dish.
- Pour butter mixture over shrimp.
- Bake, uncovered, at 400ºF for 20 to 25 minutes or until shrimp turn pink.
- Baste occasionally with pan juices.
- Garnish with rosemary.
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