Shrimp Louisiane Casserole Recipes

LOUISIANA SHRIMP CASSEROLE

Steps:

• Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings. , Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered until heated through, 25-30 minutes.

SHRIMP LOUISIANE CASSEROLE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish. Combine the bread and milk in a mixing bowl; set aside.
• Melt the margarine in a skillet over medium heat. Stir in the garlic, onion, and bell pepper until the vegetables begin to soften, about 3 minutes. Add the shrimp, and cook until the shrimp are no longer translucent, about 3 minutes more. Stir the shrimp and rice into the soaked bread along with the cream of mushroom soup, parsley, and lemon juice. Pour this mixture into the prepared baking dish. Sprinkle with paprika.
• Bake in the preheated oven until the top is golden brown, and the casserole is hot and bubbly, about 30 minutes.

SHRIMP LOUISIANNE

Steps:

• Melt margarine in heavy skillet.
• Saute vegetables.
• Add raw, peeled shrimp and saute a few minutes longer.
• Stir in flour, salt and chili powder.
• Add milk gradually and cook 5 minute over low heat.
• Add catsup and parsley.
• Cook, covered, 10-15 minutes.
• Serve over rice.