Shrimp New Orleans Casserole Recipes

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.

LOUISIANA SHRIMP CASSEROLE

Steps:

• Preheat the oven broiler. Grease an 8x8 inch baking dish.
• Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
• Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
• Broil 5 minutes in the preheated oven, or until bubbly.

MIRLITON CASSEROLE

Steps:

• Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
• Drain and cool.
• Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
• Add shrimp and saute until pink.
• add garlic and parsley, bread crumbs, salt & pepper.
• Turn off heat.
• Take the mirlitons and cut in half lengthwise.
• Take a teaspoon and scoop out the seed and sac that surrounds it.
• Then scoop out the meat of the merliton and save it in the pan along with the dressing.
• You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
• If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
• Place a pat of butter on each half and bake in medium oven until browned and bubbly.
• You can make these ahead of time and freeze them.
• Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
• For variety, you can use hot sausage out of the casing or ground meat.