Florida Shrimp Bake Food

OVEN BAKED SHRIMP

Steps:

• Preheat Oven: Preheat the oven to 400°F. Make sure the rack is in the middle position.
• Prep Shrimp: Add the shrimp to a large bowl and pat it dry with paper towels. Drizzle the olive oil over the shrimp and season with salt and pepper. Toss well, making sure the shrimp is fully coated, add more oil if needed.
• Bake: Arrange the shrimp on a baking sheet or casserole dish in a single layer. Transfer the baking sheet to the oven and bake for 6 to 8 minutes or until the shrimp turns white, pink and opaque.
• Serve: Serve immediately garnished with lemon wedges.

FLORIDA SEAFOOD CASSEROLE

Steps:

• In a small saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the rice, shrimp, crab, water chestnuts, lemon juice, pimientos, parsley and 1/2 cup cheese. , Transfer to a greased 2-1/2-qt. baking dish. Bake at 350° for 25-30 minutes or until heated through. Sprinkle with remaining cheese.

CHEESY SHRIMP ALFREDO BAKE

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, 8 to 10 minutes.
• Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
• Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
• Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
• Bake in the preheated oven until bubbling, 25 to 30 minutes.

CAJUN SHRIMP BAKE RECIPE BY TASTY

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!

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.

SHRIMP FRANCESCA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
• Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
• Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

FLORIDA SHRIMP BAKE

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.

LOUISIANA SHRIMP BAKE

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.

KEY WEST PINK SHRIMP AND FLORIDA SPINY LOBSTER TAILS SERVED WITH HOT KEY LIME BUTTER

Steps:

• Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
• Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
• Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
• Remove from heat and stir in the Key lime juice mixture until melted.

FLORIDA PINKS & MACARONI BAKE

Steps:

• Add salt to a saucepan of water and bring to a boil.
• Add the pasta and 1 tablespoon olive oil and cook until tender, but still firm to the bite.
• Drain and return to the pan.
• Add 2 tablespoons of butter to the pasta. Cover and shake the pan, keep warm.
• Melt the remaining butter in a sauté pan over medium high heat.
• Sauté the fennel for 3-4 minutes or until tender.
• Stir in the mushrooms and sauté for another 2 minutes, add in the shrimp, then remove the pan from the heat.
• Stir in the cayenne pepper and Béchamel sauce to the shrimp mixture.
• Pour macaroni into a greased baking dish and pour shrimp mixture over pasta and stir together.
• Sprinkle top with Parmesan cheese over the mixture and arrange the tomato slices around the edge.
• Brush the tomatoes with remaining olive oil and sprinkle basil over the top.
• Bake in a preheated oven at 350 degrees for 30 minutes or until golden brown.
• Béchamel sauce:.
• In a medium saucepan, heat the butter over medium heat until melted.
• Add the flour and stir until smooth.
• Cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
• Meanwhile, heat the milk in a separate pan until just about to boil.
• Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
• Bring to a boil and cook 10 minutes, stirring constantly, then remove from heat.
• Season with salt and nutmeg, and set aside until ready to use.

ALABAMA-STYLE SHRIMP BAKE

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.

FLORIDA SHRIMP PIE

Steps:

• Place cookie sheet on oven rack. Heat oven to 375*. Let crust thaw 10 to 20 minutes. Prick bottom and around side with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown.
• Meanwhile, in medium bowl, beat cream cheese spread with whisk or electric mixer until creamy.
• Beat in eggs, one at a time, until mixture is smooth and well blended. Stir in shrimp and cheese. Pour into crust.
• Bake on cookie sheet 30 to 35 minutes or until center is set. Let stand 15 minutes before serving.