Shrimp And Pea Pod Casserole Food

SHRIMP AND PEA POD CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray.
• Cook and drain pasta as directed on package.
• Meanwhile, in 4-quart saucepan or Dutch oven, melt butter over low heat. Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, sherry and broth until smooth. Heat to boiling, stirring constantly. Stir in Fontina cheese until melted; remove from heat.
• Stir pasta, shrimp and pea pods into mushroom mixture. Pour into baking dish. Sprinkle with Parmesan cheese and almonds.
• Bake uncovered 20 to 25 minutes or until cheese is golden brown.

SHRIMP AND PEA SALAD

Steps:

• Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
• Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
• Arrange lettuce onto 4 plates; top with shrimp mixture.

ORZO, SHRIMP, AND PEA CASSEROLE

Steps:

• In a skillet, fry bacon over medium heat until almost crisp; drain on paper towels.
• Pour off all but about 1 tablespoon of fat; add in scallions and garlic; stir/saute until softened and set aside.
• Crumble bacon.
• Preheat oven to 350°; butter a 2 quart casserole and set aside.
• In a large saucepan, bring the broth to a boil; add in the orzo; decrease heat to low; cover, and cook until all the liquid is absorbed, about 15 minutes.
• Transfer the orzo to the casserole dish; add bacon, scallions and garlic, and ½ cup cheese; season to taste with salt and pepper and stir well.
• Add the shrimp and peas and stir gently just to mix the shrimp and peas into the orzo.
• Spread the sour cream evenly over the top; sprinkle with the remaining cheese.
• Bake about 25 minutes, until bubbly and golden.

PEA POD CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Brown ground chuck with onion,1/2 t.
• garlic powder, ginger and soy sauce to taste.
• Drain well.
• Place meat mixture in a 13x9 pan.
• Place celery over meat mixture.
• Place pepper strips over celery.
• Place pea pods over pepper strips.
• Mix the soup, 1 T.
• soy sauce, 1 t.
• garlic powder and milk.
• Blend well.
• Pour evenly over meat and vegetables.
• Bake in over for 40 minutes until hot and bubbly.
• Evenly place chow mein noodles over casserole and bake an additional 10 minutes.
• Serve with freshly steamed rice and soy sauce to pass.