Top-Notch Shrimp Casserole

"A colorful, easily-prepared semi-cajun dish with MACRO-flavor. The recipe comes from the "Louisiana Seafood and Wild Game Cookbook," published in 1985 by the State's Department of Fish and Game. I wasn't expecting anything nearly this fantastic coming from a government agency until I read where the WIVES of the employees came up with this stuff! In any case, this would make a nice substitution for traditional ham or turkey holiday suppers. Don't skip the pimentos because it REALLY gives the dish that "holiday look.""
 
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Ready In:
1hr 15mins
Ingredients:
15
Serves:
10
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ingredients

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directions

  • Peel, de-vein and, pop the tails off the raw shrimp. Use large shrimp if possible.
  • Pre-heat the oven to 350 degrees F.
  • In a large skillet, sautee onions, pepper and celery in 6 tablespoons of the butter until tender.
  • Add soups, garlic, parsley, scallions, pimentos plus juice (small jar of pimentos), and shrimp. Continue sauteeing over medium heat until the shrimp are cooked (about 6-8 minutes), then add the salt and Tabasco.
  • Next, stir in the pre-cooked rice (I use basmati).
  • Spray a 3-quart or larger casserole dish with PAM and pour in the mix.
  • Melt the two remaining tablespoons of butter and work them into the bread crumbs. Sprinkle the buttered bread crumbs on top of the casserole.
  • Bake the casserole in an oven pre-heated to 350 degrees F. for 30 minutes.

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Reviews

  1. Sorry I did not find this recipe anything above average. I found it lacking flavor. I really don't know what to do to enhance the flavor. Maybe some adding some herbs. <br/>I did find it easy and quick to make.
     
  2. My DH came home with 8 bags frozen shrimp (buy 1 get 1 free deal!) a few days back, so I am glad to have found this great recipe, it is the most wonderful casserole! I increased the garlic, LOTS! and added in some shredded cheese, used green onions in place of scallions, as I did not have any scallions. I mixed the bread crumbs with Parmesan cheese. I LOVE THIS CASSEROLE!!!!!!!! Thanks Bone Man!....Kitten:)
     
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Tweaks

  1. My DH came home with 8 bags frozen shrimp (buy 1 get 1 free deal!) a few days back, so I am glad to have found this great recipe, it is the most wonderful casserole! I increased the garlic, LOTS! and added in some shredded cheese, used green onions in place of scallions, as I did not have any scallions. I mixed the bread crumbs with Parmesan cheese. I LOVE THIS CASSEROLE!!!!!!!! Thanks Bone Man!....Kitten:)
     

RECIPE SUBMITTED BY

<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
 
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