Spicy Shrimp Casserole Food

SPICY SHRIMP CREOLE

Steps:

• Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
• Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
• Let the mixture simmer for 30 minutes, stirring occasionally.
• Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

15-MINUTE SPICY SHRIMP RECIPE

Steps:

• Heat the olive oil in a large (12-inch) skillet over medium-high heat.
• Add the shrimp and the spices.
• Cook until the shrimp are cooked through and opaque, about 5 minutes. If using extra-large shrimp, place them on the skillet in a single layer and cook for 2-3 minutes per side. For smaller shrimp, cook for a total of about 5 minutes, stirring often.
• Garnish with parsley and serve, on cauliflower rice, mashed cauliflower, or on a bed of green leaves such as spinach or arugula.

10 BEST SHRIMP CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a shrimp casserole in 30 minutes or less!

SPICY SHRIMP AND MUSHROOM CASSEROLE

Steps:

• In a large skillet, melt 2 tablespoons butter over high heat. Add the mushrooms and season with salt and pepper. Cook until the juices have evaporated, about 10 minutes. Add the poblano strips, corn and garlic. Cook for 5 minutes to blend flavors.
• For the shrimp: Mix together the flour, salt, and pepper in a shallow bowl. Dredge the shrimp in the seasoned flour. In a medium skillet, melt the olive oil over medium-high heat. Add the shrimp and cook until cooked through, about 3 minutes. Transfer the shrimp to the mushroom mixture. Add the wine and vegetable stock to the skillet and increase the heat to high, scraping up the brown bits that stick to the bottom of the pan with a wooden spoon. Stir until thickened.
• Pour the sauce over the shrimp and mushroom mixture and stir to coat. Season with salt and pepper, to taste. Transfer to a serving dish and serve immediately.

SPICY SHRIMP CASSEROLE

Steps:

• Peel shrimp and devein.
• Combine rice, shrimp, cheese and soup in a bowl.
• Melt butter in a large skillet over medium-high heat and add green onions.
• Cook, stirring constantly until tender.
• Stir green onions, Worcestershire sauce, and next 4 ingredients into rice mixture.
• Spoon mixture into a lightly greased 11 x 7 x 1.
• 5 inch baking dish.
• Bake at 375 degrees for 45 minutes.

SPICY SHRIMP AND PASTA CASSEROLE

Steps:

• Preheat oven to 350 °F. Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half and half, yogurt, Swiss and feta cheeses, parsley, basil and oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.

SPICY SHRIMP AND PASTA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.

SPICY SHRIMP

Steps:

• In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.

SHRIMP AND MIRLITON CASSEROLE

Steps:

• Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
• Meanwhile, combine the shrimp with 2 tablespoons olive oil and 1 tablespoon Bayou Blast in a mixing bowl and toss to coat evenly. Cover and refrigerate until ready to use.
• When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
• Preheat the oven to 350 degrees F.
• Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapeno. Add the remaining 1/2 tablespoon Bayou Blast and the thyme. Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes.
• Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes. Add the shrimp, salt, black pepper, green onions, and parsley. Cook, stirring, until the shrimp turn pink, 3 to 4 minutes. Remove from the heat.
• Add the eggs, 1 cup of the bread crumbs, and the pepper sauce. Mix well. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle the cheese evenly over the top, then sprinkle with the remaining 1 tablespoon of bread crumbs. Bake until the topping is lightly browned and bubbly, about 30 minutes. Serve warm.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.