Creamy Shrimp Fondue Casserole Food

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.

CREAMY SHRIMP FONDUE CASSEROLE

Steps:

• Cook pasta according to package instructions.
• Add frozen shrimp for the last 2-3 minutes of pasta cooking time.
• Drain pasta and shrimp.
• While pasta is cooking, prepare sauce.
• Melt butter with olive oil in pan.
• Saute shallots until tender, then add garlic and saute untl tender being careful not to burn.
• Add wine off heat and return pan to flame.
• Allow wine to come to a simmer and reduce a bit.
• Turn off heat and add cream cheese in chunks.
• Cover pan and allow cream cheese to melt.
• When cheese is melted, whisk into sauce to combine.
• Add salt and pepper to taste.
• Combine pasta, shrimp, sauce, scallions and tomato.
• Turn into a buttered casserole dish and top with grated cheddar.
• For OAMC freeze at this point.
• Thaw completely in fridge.
• Bake at 350° for 10-15 minutes or until cheese is melted.

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 large bowl. Add cooked pasta mixture and shrimp; gently stir to combine.
• Spoon mixture into greased 2-quart round casserole. Cover; bake for 40 minutes.
• Toss together breadcrumbs, butter and Italian seasoning. Sprinkle breadcrumb mixture over pasta mixture. Continue baking, uncovered, for 15 to 20 minutes or until bubbly.

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.

CREAMY SEAFOOD CASSEROLE

Steps:

• In a large pot, place wine, onion, parsley, 1 tbsp of the butter, and the salt.
• Bring to a boil.
• Add seafood and cook until shrimp turn pink, about 3 minutes.
• Drain shrimp, and reserve 2/3 cup of broth.
• Place remaining butter in pan and add flour and cook 1 minute, stirring.
• Add half and half gradually, stirring constantly, until mixture thickens.
• Add Swiss and stir until cheese melts.
• Add lemon juice and lemon-pepper seasoning to reserved broth and stir into sauce gradually.
• Add shrimp and mushrooms to pan.
• Place mixture into a large buttered casserole dish.
• Cover with foil or a lid and bake at 350°F for 40 minutes.
• Mix breadcrumbs with melted butter, Parmesan and almonds.
• Sprinkle mixture evenly over the casserole and bake 10 minutes more.
• Allow to stand 10 minutes before serving.
• Serve with steamed rice.

SHRIMP FONDUE

Steps:

• Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot. Cook until melted together and the mixture has a creamy texture. Pour mixture into a serving bowl. Serve hot.

PAPPADEAUX'S BLACKENED OYSTER AND SHRIMP FONDUE

Steps:

• Make sauce and set aside.
• **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**.
• ***Sauce***.
• Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside.
• Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread as dippers.