Weekend Cookers Shrimp And Egg Casserole Recipes

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GOLDEN SHRIMP BRUNCH CASSEROLE



Golden Shrimp Brunch Casserole image

During the '40s, Mother had a close group of friends whose husbands or sons were off to war. To ease their worries, the group frequently met for lunch. This was one of my mother's favorite lunch recipes. I recall the scent of melted cheese baking and the custard-like souffle.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

6 eggs, lightly beaten
2-1/2 cups 2% milk
2 tablespoons minced fresh parsley
3/4 teaspoon ground mustard
1/2 teaspoon salt
10 slices bread, crusts removed and cubed
2 cups frozen cooked salad shrimp, thawed
8 ounces sliced process American cheese, cut into thin strips

Steps:

  • In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11x7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top. , Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts :

CURRIED EGGS IN SHRIMP SAUCE



Curried Eggs in Shrimp Sauce image

I like to dress up ordinary hard-cooked eggs with a special shrimp sauce. You can assemble this casserole the day before and bake the next morning.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 13

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 cup milk
1/2 cup shredded cheddar cheese
1/2 pound cooked small shrimp, peeled and deveined
12 hard-boiled large eggs
1/2 cup mayonnaise
1/4 teaspoon curry powder
1/4 teaspoon ground mustard
1/4 teaspoon paprika
1/8 teaspoon salt
1 cup soft bread crumbs

Steps:

  • In a large saucepan, melt 2 tablespoons butter; whisk in flour until smooth. Gradually add soup and milk. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in shrimp. , Pour 2 cups of sauce into a greased 13-in. x 9-in. baking dish; set remaining sauce aside. Cut eggs in half lengthwise; arrange whites over sauce. In a bowl, mash yolks. Stir in the mayonnaise, curry powder, mustard, paprika and salt. Spoon into egg whites. Top with reserved sauce. , Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 251 calories, Fat 19g fat (7g saturated fat), Cholesterol 271mg cholesterol, Sodium 464mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.

DUMP AND BAKE SHRIMP AND RICE CASSEROLE



Dump and Bake Shrimp and Rice Casserole image

With just 10 minutes of prep, this Dump-and-Bake Shrimp and Rice Casserole is a delicious and easy dinner recipe for busy nights!

Provided by Blair Lonergan

Categories     Dinner

Time 40m

Number Of Ingredients 11

1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted
½ of a small green bell pepper, diced
1 tablespoon chopped onion (I use frozen pre-diced onion for a shortcut)
2 cups cooked rice (I used an 8.8 ounce package of Uncle Ben's Ready Rice for a shortcut)
½ teaspoon Worcestershire sauce
½ teaspoon dry ground mustard
¼ teaspoon pepper
½ lb. raw peeled and deveined shrimp (frozen and thawed is fine) (I used medium 41-50 count shrimp)
¼ cup Italian style bread crumbs
1 tablespoon melted butter
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray and set aside.
  • In a large bowl, stir together condensed soup, bell pepper, onion, rice, Worcestershire sauce, mustard, pepper and shrimp. Transfer to the prepared baking dish.
  • In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
  • Sprinkle breadcrumb mixture over top of the casserole.
  • Cover and bake for about 20 minutes. Remove the cover and continue baking (uncovered) for about 10 more minutes, or until shrimp are pink and breadcrumbs are golden brown.

Nutrition Facts : ServingSize 1 /3 of the casserole, Calories 352 kcal, Carbohydrate 45 g, Protein 22 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 205 mg, Sodium 1052 mg, Fiber 1 g, Sugar 2 g

DOUBLE SHRIMP CASSEROLE



Double Shrimp Casserole image

My favorite Aunt used to make this every summer when we would come to visit. Quick and easy but tastes oh so elegent. I've adapted the recipe over the years as products have been harder to find.

Provided by CindiJ

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups cooked crinkly noodles
1 (10 1/2 ounce) can cream of shrimp soup
3/4 cup milk
1/2 cup Kraft mayonnaise
1/4 cup diced celery
1 tablespoon chopped green onion
1/2 teaspoon salt
1/3 cup kraft shredded natural cheddar cheese
1 cup cooked shrimp (peeled, deveined)
1 (5 ounce) can chow mein noodles

Steps:

  • Cook noodles according to package directions.
  • In large bowl combine soup, milk, mayonnaise, celery, onion and salt; mix well.
  • Stir in cheese, shrimp and drained noodles.
  • Place in lightly greased 1-1/2 quart casserole dish.
  • Bake uncovered 350º for 30-35 minutes.
  • Top with chow mein noodles; bake additional 10 minutes.

Nutrition Facts : Calories 496.9, Fat 28.7, SaturatedFat 7.5, Cholesterol 56.1, Sodium 1062.4, Carbohydrate 48.7, Fiber 2.6, Sugar 2.1, Protein 12.1

WEEKEND COOKERS SHRIMP AND EGG CASSEROLE



Weekend Cookers Shrimp and Egg Casserole image

Make and share this Weekend Cookers Shrimp and Egg Casserole recipe from Food.com.

Provided by weekend cooker

Categories     Onions

Time 40m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 13

2 medium green onions, tops sliced
6 tablespoons flour
1/2 cup dry white wine
1 (8 ounce) carton whipping cream
3/4 cup milk
1 tablespoon dried dill weed
3/4 cup shredded cheddar cheese
16 hard-boiled eggs
1 1/2 lbs shrimp, boiled, peeled, and deveined
1 1/2 cups fresh plain breadcrumbs
6 tablespoons butter, melted
3/4 cup grated parmesan cheese
1/4 cup butter

Steps:

  • Saute green onions in butter in a medium skillet.
  • Stir in flour and cook for 1 minute, stirring constantly, but don't brown.
  • Add wine, cream , milk, and dill weed and cook on medium stirring constantly until sauce thickens.
  • Stir in cheddar cheese, blend well, and set aside.
  • Cut eggs in half lengthwise, and place eggs yolk side up in a 9x13 inch baking dish. Cover with the shrimp.
  • Slowly pour sauce on top of shrimp.
  • In another large bowl, combine breadcrumbs, melted butter, and parmesan cheese, and mix very well.
  • Sprinkle mix on top of casserole.
  • Bake uncovered at 375 degrees for 20 minutes, or until bubbly.

Nutrition Facts : Calories 1355.1, Fat 89.2, SaturatedFat 47.6, Cholesterol 1378.4, Sodium 1596.2, Carbohydrate 46.9, Fiber 2.4, Sugar 5.6, Protein 83.1

SHRIMP WITH EGGS SCRAMBLE, CHINESE STYLE



Shrimp with eggs scramble, Chinese style image

Shrimp with eggs scramble (虾仁炒蛋) is a traditional Cantonese style home-cooked cuisine hugely popular because of its incredible taste and the straightforward cooking steps.This article will reveal how to perfect this dish, with all the trade secrets behind the scene.

Provided by KP Kwan

Categories     Main

Time 15m

Number Of Ingredients 8

5 large eggs
1/2 teaspoon of salt
1/4 teaspoon of ground white pepper
1/4 teaspoon of sugar
1/2 teaspoon of sesame oil
5 teaspoons of cornstarch (mixed with 3 tablespoons of water)
300 g of shrimps, weight include shell
1 stalk of scallion, chopped

Steps:

  • Remove the shell, and devein the shrimps.
  • Add 1 teaspoon of baking soda and one teaspoon of salt to the shrimps. Keep it in the refrigerator for thirty minutes. Rinse.
  • Pouch the shrimps in boiling water until they turn color, about one minute. Drained.
  • Mix the eggs, salt, sugar, sesame oil, chopped scallion and pouch shrimps in a bowl.
  • Mix the cornstarch and water in a separate bowl to form a slurry. Combine the cornflour slurry with the egg liquid.
  • Heat the oil in the wok until it starts smoky. Pour the egg into the wok, turn off the heat, or reduce to the minimum.
  • Lightly move the egg until it is nearly cooked. Dish out immediately.

Nutrition Facts : Calories 481 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 782 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 2 seervings, Sodium 2129 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

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