CREAMY SHRIMP CASSEROLE
My grandmother's special recipe and a family favorite in our house. Shrimp, egg noodles, peas and a few mushrooms layered in creamy sauce. Although this recipe yields quite a bit, my family of 4 usually devours the whole dish in one sitting.
Provided by cutienut
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 22.9 g, Cholesterol 126 mg, Fat 11.9 g, Fiber 1.8 g, Protein 15.9 g, SaturatedFat 6.1 g, Sodium 614.4 mg, Sugar 5.6 g
SHRIMP & CRAB CASSEROLE
This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. -Jan Bartley, Evergreen, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 376 calories, Fat 17g fat (10g saturated fat), Cholesterol 195mg cholesterol, Sodium 1127mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.
CREAMY ALFREDO SHRIMP CASSEROLE
You can toss the ingredients together for this casserole in just 20 minutes.
Provided by Land O'Lakes
Categories Casserole Shellfish Shrimp Savory Cooking Seafood Meat, poultry, and seafood Seafood Meat, poultry, and seafood Main Course
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 550 calories, Fat 21 grams, SaturatedFat grams, Transfat grams, Cholesterol 240 milligrams, Sodium 1160 milligrams, Carbohydrate 58 grams, Fiber 3 grams, Sugar grams, Protein 32 grams
CREAMY SHRIMP CASSEROLE
My mom made this and I thought that she was nuts to mix shrimp & cream cheese. Boy was I wrong! My husband told me that this was one of the best things that I've ever made. For a twist on this recipe, you can add 1 lb crabmeat.
Provided by Rene Palmer
Categories Seafood
Time 1h
Number Of Ingredients 15
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.
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.
Nutrition Facts : Calories 492 kcal, Carbohydrate 18 g, Cholesterol 370 mg, Fiber 1 g, Protein 53 g, SaturatedFat 12 g, Sodium 1544 mg, Sugar 7 g, Fat 22 g, ServingSize Serves 4, UnsaturatedFat 0 g
CREAMY CRAB CASSEROLE
A recipe from my old English teacher who makes this every Christmas Eve for her family. My family joined theirs one Christmas Eve and fell in love with this entree! I couldn't find white Worcestershire sauce, so I just used the regular. Also, if you're on a budget, crab can be expensive at times, so I've done half crab/half shrimp in this recipe and it's just as great.
Provided by kdr_7
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend cheese, mustard, worcheshire sauce and sour cream till smooth.
- Stir in celery and onion.
- Fold in crab meat.
- Put into quiche dish that has been sprayed with Pam.
- Sprinkle with Old Bay or paprika.
- Bake at 350 degress for 35-40 minutes.
- I always double, and sometime even triple, this recipe.
SEAFOOD TRIO W/SHRIMP, SCALLOPS AND CRAB
This is my re-creation of a fabulous dish of shrimp, scallops and crab that I enjoyed in Northern California almost 40 years ago. It made such an impression on me that I've tried to find someone... anyone... who served it ever since, but with no success. Now, here is my own version that I believe captures the original qualities I've tried so many years to find. A very nice factor with this recipe is you don't need fresh seafood to make it. We live 45 miles from the nearest fresh fish market, so we've learned to not depend on fresh fish for the success of our recipes. If you have access to fresh shellfish for this recipe, it will be even better, but if you need to use IQF seafood, the recipe will work perfectly well if you simply allow your shellfish to thaw gently, either in cold running water, or overnight in the refrigerator. The sauce is not heavy but still rather rich, and will actually thin some as it cooks because the shellfish will give up some of its moisture.
Provided by Rare Affaire
Categories Crab
Time 55m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Heat olive oil in heavy-bottomed sauce pan over medium-low heat.
- Add scallion and a good pinch of salt. Cook about 5 minutes, stirring frequently. Do not allow to brown.
- Add flour and stir until all oil is absorbed, forming a heavy paste.
- Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.
- Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
- Add 1/2 of the clam juice, repeating the process.
- Stir in the wine.
- Stir in the cream.
- Add cayenne and white pepper.
- Bring sauce to a very low simmer. Taste sauce and adjust salt to taste. (I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.).
- Test the thickness by dipping a spoon into the sauce and letting it run off. It should be just thick enough to coat and cling to the back of the spoon -- this is called "nappe" (pronounced "na-pay" by my culinary instructor but my college French professor would have said "nap",) in classical cooking. If it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
- Add parsley and stir to incorporate.
- Preheat 2 oval ramekins (we use about a 4"x6" size, but any oval large enough to contain 12 oz of seafood will work) by running them under hot water.
- Place 1/2 of shrimp in one end of each ramekin. Place 1/2 of crab in opposite end of each ramekin. Place 1/2 of scallops in the center of each ramekin. (Yes, you want the seafood separated into neat little sections. It works. Trust me.).
- Pour 1/2 of the sauce evenly over the contents of each ramekin. Don't worry if the sauce wants to stick on the top -- it will run down into the seafood as the "casserole" bakes.
- If desired, you can put a thin layer of panko to the top of each ramekin. (This is not how the original was done, but my sister likes a bit of contrast in her textures so I do this when I'm cooking for her as well, and it certainly doesn't hurt anything.).
- Bake for 20 minutes, or until the top begins to show signs of browning. If there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil. Broil for no more than 5 minutes! This depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
- Remove from oven and allow to rest for 5 minutes before serving.
CRAB AND SHRIMP CREAMY WHITE CHEESE CASSEROLE
Number Of Ingredients 23
Steps:
- Instructions For Roasting the Hatch Chiles Preheat oven to 425˚F. Line a baking sheet with tin foil. This will help evenly roast the Hatch Chiles. Place Hatch Chiles in the oven, on the middle rack, and roast for 10 minutes. Flip and roast for another 10 minutes. Chiles will begin to blacken and blister. Remove chiles from the oven. While they are still hot, place them in a bowl and cover with the tin foil. This is called "steeping." Leave the chiles to rest in the covered bowl for another 5-10 minutes. This method makes it very easy to remove the outer skin. Once the chiles have finished steeping and are cool to the touch, the skin should peel off from the inner flesh. Massage the chiles to loosen the outside skin and discard. Scrape out the seeds from inside. The seeds are the hottest part of the chile. Dice the roasted chiles and set aside. For the Casserole Preheat the oven to 350˚F. Melt the butter in a sauce pan over medium heat. Add the sage and simmer for 5 minutes until the sage starts to turn crispy and the butter turns brown. Remove the sage and place on a paper towel to drain the excess butter. Add the flour and stir until it begins to bubble. Add the milk, bring to a simmer stirring consistently until the sauce thickens. Reduce the heat and add the white wine and onions and cook for 2 minutes. Add the garlic and cook for another minute until fragrant. Add the shredded cheese and spices and cook until melted. Add the shrimp and crab meat and mix to combine. Add the diced Hatch Chiles and mix to combine. Cook the pasta per the package instructions. Add the cooked pasta to the seafood mixture and then pour into a greased baking dish. Combine all ingredients for the topping. Add topping to the baking dish and bake for 18 minutes. Turn the broiler to high for the last 2 minutes to brown the top. Top with crispy sage and enjoy!
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- Butter a 3 1/2-quart shallow glass baking dish. Arrange the shrimp in the baking dish in a single layer. Cover with plastic and refrigerate.
- In a medium saucepan, combine the cream and sherry with the shrimp shells. Add a pinch of salt and bring to a boil. Simmer over moderately low heat for 25 minutes; strain through a coarse sieve set over a large glass measuring cup; you should have about 2 1/2 cups.
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