Florida Shrimp Bake Recipes

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.

GARLIC SHRIMP PASTA 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, about 11 minutes. Drain.
• Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
• Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
• Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
• Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

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.

FLORIDA SHRIMP

Steps:

• In preparation, zest the lime and cut it in half. Set aside for later.
• In a large saucepan over medium high heat, drizzle enough olive oil to lightly cover the surface of your saucepan.
• Add the garlic powder, creole seasoning, and lime zest. Then add shrimp. Cook until pink.
• Serve immediately with remaining lime halves squeezed over the top.

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.

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 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.