Creamy Shrimp Casserole Food

CREAMY SEAFOOD CASSEROLE

Steps:

• Place fish and shrimp in a greased 11x7-in. baking dish. Combine soup and milk; pour over seafood. Combine the cracker crumbs, cheese, paprika and butter; sprinkle over top., Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink.

CREAMY ALFREDO SHRIMP CASSEROLE

Steps:

• Heat oven to 350°F. Cook pasta according to package directions. Drain.
• Combine Alfredo sauce, half & half, Parmesan cheese and pepper in bowl. Add cooked pasta mixture and shrimp; gently stir to combine.
• Spoon mixture into greased 2-quart round casserole. Cover; bake 40 minutes.
• Toss together bread crumbs, butter and Italian seasoning. Sprinkle bread crumb mixture over pasta mixture. Continue baking, uncovered, 15-20 minutes or until bubbly.

CHEESY SHRIMP CASSEROLE

Steps:

• Preheat oven to 350° F.
• Cook wild rice according to instructions on the package.
• In a separate pot boil water and add shrimp cooking, cooking for 3 - 4 minutes or until shrimp are cooked through. Drain shrimp.
• Combine cooked rice, cooked shrimp and remaining ingredients in one bowl stirring to mix it together thoroughly.
• Spoon the mixture into a greased 13 x 9 inch casserole dish.
• Place the dish in the oven and bake for 30 minutes or until cheesy is melted and bubbling.
• Remove and serve.

SHRIMP AND CRABMEAT SEAFOOD CASSEROLE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.
• Use a small piece of the reserved butter to grease a 1 1/2-quart casserole , then combine in it the shrimp, lobster, and crabmeat. Add the cooked mushrooms on top.
• Add the remaining butter to a saucepan and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.
• Gradually add the milk, stirring constantly. Continue to cook and stir over low heat until the sauce is thickened and bubbly. Stir in the salt, pepper, paprika, chives, parsley, and wine.
• Gently pour the sauce into the seafood mixture and mix well. Sprinkle with the parmesan cheese.
• Bake the casserole in the preheated oven for 20 minutes.
• Turn on the broiler for a minute to achieve a brown and attractive top.
• Serve immediately and enjoy.

CREAMY SHRIMP CASSEROLE

Steps:

• 1. Melt butter in 2 quart saucepan; add cream cheese and stir until cheese is melted. *I usually whisk the melted cream cheese and butter together once the cream cheese is melted.
• 2. In heavy Dutch oven, saute onion, bell pepper and celery in 3T butter.
• 3. Add sliced mushrooms and shrimp and simmer about 5 minutes, stirring constantly.
• 4. Add the melted cream cheese and butter mixture.
• 5. Blend in soup, seasonings and rice.
• 6. Spray a large casserole dish with vegetable spray. Then carefully place mixture in the casserole dish.
• 7. Toss Cheddar cheese and cracker crumbs together and sprinkle over top. Bake at 350 for 30 min, until bubbly and golden brown.

CREAMY SHRIMP & VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Coat 2-quart baking dish with nonstick cooking spray.
• Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and black pepper in large bowl, mix well.
• Place in prepared baking dish.
• Cover and bake 30 minutes. Serve over orzo or rice.

SHRIMP AND SCALLOP CASSEROLE

Steps:

• Rinse scallops with cold water. Devein and butterfly shrimps. In a large bowl mix crushed cracker crumbs, celery, garlic powder, and melted butter.
• In a well-buttered casserole pan layer shrimp and scallops then top with cracker mixture. Dot top with butter.
• Bake in preheated 350°F oven for 20 minutes. Garnish with parsley sprigs.

10 BEST SHRIMP CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a shrimp casserole in 30 minutes or less!

CHEESY SHRIMP CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, whisk half of the mixed cheeses, parmesan cheese, half-and-half, egg, butter, and garlic together.
• Add the shrimp and cooked pasta. Season with salt and pepper, then toss to combine evenly.
• Transfer to a baking dish and sprinkle on the rest of the mozzarella.
• Bake for 25 minutes until the shrimp are pink and the cheese is melted.
• Garnish with parsley and serve.

SHRIMP RICE CASSEROLE

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Add the shrimp, salt and cayenne; cook and stir for 2-3 minutes or until shrimp turn pink. Add the rice, soup and 1 cup cheese; stir until combined. , Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes longer or until heated through and cheese is melted.

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.

CHEESY SHRIMP CASSEROLE

Steps:

• Combine all ingredients, except crackers, in a large mixing bowl.
• Stir well to incorporate everything throughout.
• Spread into a 9 x 13 inch baking dish.
• Bake at 350 degrees for 25 - 30 minutes.
• Top casserole with crushed crackers before serving.

DUMP AND BAKE SHRIMP AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray and set aside.
• In a large bowl, stir together condensed soup, bell pepper, onion, rice, Worcestershire sauce, mustard, pepper and shrimp. Transfer to the prepared baking dish.
• In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
• Sprinkle breadcrumb mixture over top of the casserole.
• Cover and bake for about 20 minutes. Remove the cover and continue baking (uncovered) for about 10 more minutes, or until shrimp are pink and breadcrumbs are golden brown.

SHRIMP AND RICE CASSEROLE

Steps:

• Cook the rice according to package directions. Let cool slightly.
• Preheat oven to 350F. In a large pan, saute the onion, bell pepper, and celery mixture in the butter for 5 minutes.
• Add the shrimp, garlic, cajun seasoning, and black pepper. Simmer for about 5 more minutes.
• Add the soups and cooked rice. Mix well. Taste test and add additional seasoning, if desired.
• Pour into casserole dish. Bake covered at 350F for 30 minutes.

CREAMY SHRIMP BAKE

Steps:

• Heat oven to 400ºF.
• Toss shrimp with cornstarch until evenly coated. Mix cream cheese, corn and ground red pepper in large bowl until well blended. Add spinach, shredded cheese and roasted peppers; mix well. Stir in shrimp; spoon into 13x9-inch baking dish.
• Unfold pastry sheet on lightly floured surface; roll out to 14-1/2x10-1/2-inch rectangle. Place over ingredients in baking dish. Fold under and flute edge, trimming corners of pastry if necessary. Brush with egg.
• Bake 40 min. or until crust is golden brown and center of casserole is heated through.

CREAMY SHRIMP CASSEROLE WITH BUTTERY CRUMBS

Steps:

• Butter a 3 1/2-quart casserole dish. Arrange shrimp in a single layer. Cover with plastic wrap and refrigerate.
• In a medium saucepan, combine cream, sherry and shrimp shells with a pinch of salt and bring to a boil. Simmer on low for 25 minutes. Remove from stove and strain through a coarse sieve set over a large glass measuring cup or bowl; should yield about 2 1/2 cups.
• Preheat the oven to 400°F.
• Melt 1 tablespoon of butter in a medium skillet. Add scallions and cook over moderate heat, stirring, for about 3 minutes. Add the shrimp cream to the skillet and simmer until reduced (2 cups, about 5 minutes).
• Pour the cream sauce into a bowl and stir in lemon juice and Worcestershire. Season with salt, pepper and hot sauce or cayenne; let cool until tepid. Season shrimp with salt and pepper and pour cream sauce over them.
• Crush oyster crackers until you achieve coarse crumbs. Place in a medium bowl and add 4 tablespoons of melted butter and paprika and stir to coat. Sprinkle cracker crumbs over the shrimp and pat to smooth.
• Bake in the center of the oven for 25 minutes, or until bubbling around the edge and the shrimp are JUST cooked through.
• Remove from the oven and preheat broiler.
• Broil casserole for 30 seconds, rotating, until top is an even golden browned.
• Let stand at room temperature for 5 to 10 minutes before serving.

GARLIC SHRIMP CASSEROLE

Steps:

• Place the cleaned shrimp, olive oil, garlic, salt, and pepper into a 1-gallon zip-top bag, seal, and toss to combine. Allow to sit at room temperature for 30 minutes.
• Heat a 10-inch cast-iron skillet over medium heat for 5 minutes. Add the shrimp along with the marinade to the pan. Sauté, tossing continuously, just until the shrimp begin to turn opaque in the center, 3 to 4 minutes. Serve immediately and save leftovers for garlic shrimp casserole.
• Heat oven to 350ºF.
• Place the cornstarch and water into a small jar, seal, and shake to combine. Whisk together the chicken stock and cornstarch slurry in a 3-quart saucier and set over medium-high heat. Bring to a simmer and cook for 3 minutes. Add the cream and red pepper flakes and stir to combine. Remove from the heat.
• Place the rice, leftover garlic shrimp, and vegetables into a 9-by-11-inch baking dish. Pour the cream mixture over the leftovers and press down to evenly distribute the liquid. Sprinkle the panko evenly over the top and bake until the mixture is hot and bubbly, about 25 minutes. Turn the broiler to high and brown the panko until golden, 2 to 3 minutes. Cool for 15 minutes before serving.

CREAMY SHRIMP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
• Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
• Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
• Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
• Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.