Creamy Shrimp Vegetable Casserole Food

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.

SHRIMP AND VEGETABLE SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
• Roast in the preheated oven until vegetables are softened, about 15 minutes.
• While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
• Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

CREAMY VEGETABLE CASSEROLE

Steps:

• Prpeare vegetables according to package directions; drain and place in a large bowl.
• Stir in soup and cream cheese.
• Transfer to a greased 1-qt. baking dish.
• Sprinkle with croutons.
• Bake uncovered at 375 for 25 minutes or until bubbly.

SHRIMP AND VEGETABLE CASSEROLE

Steps:

• Preheat over to 375 degrees.
• Using a 2-quart casserole, layer first the asparagus, then artichokes and finally the shrimp.
• Saute the mushrooms in 2 tablespoons of butter and arrange over the shrimp.
• Melt the remaining 4 tablespoons of butter in a saucepan over medium heat, stirring in the flour, and cook for 2 minutes.
• Slowly add the whipping cream and milk, stirring constantly.
• When the sauce is thick and smooth, add the salt and peppers.
• Stir in the Worcestershire and sherry.
• Pour the sauce over the casserole and sprinkle with the parmesan cheese.
• Bake for 20 minutes.

CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
• At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
• Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
• Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
• Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

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.

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 SHRIMP AND SCALLOP CASSEROLE

Steps:

• CUT phyllo sheets into 13- x 9-inch rectangles; reserve half of phyllo sheets, keeping covered with a damp towel to prevent drying out.
• Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with vegetable cooking spray.
• BAKE on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside.
• PEEL shrimp, and devein, if desired.
• DRAIN spinach well, pressing between paper towels.
• MELT 1 tablespoon butter in a large skillet over medium heat; add garlic, and sauté 2 minutes.
• Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink.
• Stir in cream cheese and next 4 ingredients until blended; remove from heat.
• Stir in spinach.
• MELT remaining 1/4 cup butter in a large saucepan over medium heat.
• Add flour, whisking constantly; cook, whisking constantly, 1 minute.
• Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened.
• Stir flour mixture into shrimp mixture.
• Spoon into prepared baking dish.
• STACK reserved phyllo sheets, coating each sheet with cooking spray.
• Roll up, jellyroll fashion, starting at long end, and cut into 1/4-inch slices.
• Unroll each piece, and gently twist; arrange twists in a diamond pattern over casserole.
• BAKE at 400° for 14 minutes or until golden.
• Let stand 10 minutes.
• Prep: 25 minutes, Cook: 15 minutes, Bake: 19 minutes, Stand: 10 minutes.