This easy shrimp casserole with wild rice is a huge hit with my husband every time I make it.
1 package (6 ounces) long grain and wild rice mix, uncooked
1/2 cup butter
1 cup chopped onion
1 cup chopped green bell pepper
8 ounces sliced fresh mushrooms
1 teaspoon hot pepper sauce
Sat and pepper to taste
1 cup heavy cream
1/2 pound uncooked, peeled and cleaned shrimp
1/4 cup slivered or sliced almonds
Preheat the oven to 350 degrees F. Grease a 11 x 7-inch casseroled dish and set aside.
Prepare the wild rice mix according to the package directions.
While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion and green pepper and cook, stirring often, until almost tender about 5 minutes. Add the mushrooms, hot pepper sauce, salt and pepper and cook until heated through 3 to 4 minutes. Remove from the heat and stir in the cream, prepared rice and shrimp, stirring well to combine.
Pour into the greased baking dish. Top with almonds. Bake uncovered for 30 minutes or until the shrimp are pink and done and the casserole is heated through.
This is a wonderful southern healthy shrimp recipe that is usually prepared in a cast iron skillet, but any large deep skillet with an oven proof handle and lid will work. It’s a simple gumbo recipe that is then topped with a corn bread mixture and baked.
For the gumbo:
1 cup finely chopped onion
1 cup finely chopped celery
2 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes
2 bay leaves
1/2 teaspoon dired thyme
1 package (10 ounces) frozen cut okra
1 teaspoon lemon pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 cup chicken stock
2 cups uncooked peeled cleaned deveined shrimp
In a large 12-inch cast iron skillet, saute the onion and celery in oil over medium heat until softened, about 5 minutes. Add the tomatoes, bay leaves, thyme, okra, lemon pepper, salt, garlic powder, pepper and stock. Stir and then cover the skillet and let it gently simmer for 30 minutes, stirring occasionally.
Once the gumbo has been cooking for about 15 minutes, you’ll want to turn on your oven to 400 degrees so it’s heated by the time the casserole is ready for the oven.
After 30 minutes, remove the skillet from the heat and stir in the shrimp and then prepare the topping.
Mix together the egg and milk in a large mixing bowl and then stir the dry corn muffin mix into it, mixing until just moistened. Drop the cornbread mixture by tablespoonfuls onto the hot gumbo, leaving the center uncovered. Bake until the topping is golden and set, 15 to 20 minutes.
8 slices bread, buttered and cubed
1/2 pound sharp cheddar cheese, grated
2 cups cooked small shrimp
3 eggs well beaten
2-1/2 cups milk or 1 can cream of celery soup and 1-1/2 cups milk
1/2 teaspoon salt
Preheat oven to 325 degrees F. Grease a medium sized casserole dish.
Layer half the bread cubes, then half the cheese and half the shrimp in the casserole dish. Repeat layers. In a mixing bowl, beat the eggs, thoroughly. Add the milk salt and pepper to taste and stir until well combined. Pour evenly over the contents of the casserole. Bake until set about 1 hour.
2 packages (10 ounces each) frozen chopped spinach, thawed and drained and squeezed to removed excess moisture
2 cans (10-3/4 ounces each) cream of mushroom soup
1 cup sour cream
8 ounces canned mushrooms drained or 1/2 pound fresh ones sliced and sauteed in butter (your choice)
1/3 cup grated Parmesan Cheese, divided
1/2 teaspoon dried mustard
2 cups cooked shrimp
1/2 cup coarse breadcrumbs
Preheat oven to 350 degrees F. Grease a small casserole dish.
In a large bowl, stir together the cream of mushroom soup and sour cream until well blended. Add the mushrooms, 1/2 cup of the grated cheese and the dried mustard and give it another stir to combine everything, then stir in the shrimp.
Layer half the spinach in the casserole dish followed by half the shrimp mixture. Repeat layers. Combine the remaining 1/4 cup Parmesan cheese and the breadcrumbs and sprinkle evenly over the top of the casserole.
Bake in the preheated 350 degree oven until heated through and bubbly around the edges, about 30 minutes.
Wine and Cheese Shrimp Casserole Strata Recipe
Prep Time: 20 minutes Bake Time: 1 hour 10 minutes Yield: 8 servings Note: This must be made ahead and then allowed to sit for several hours before baking
This shrimp casserole is great as a company dish for dinner or an elaborate brunch. You can also delete the shrimp for an easy inexpensive everyday family meal. You can use lightly steamed fresh broccoli in place of the frozen if you prefer. This strata should be assembled and then covered and refrigerated for several hours or overnight before baking.
1 loaf French bread, cubed
1-1/2 cups shredded swiss cheese
1-1/2 cups shredded Monterey Jack cheese
1 pound cooked peeled and deveined medium shrimp
1 (10 ounce) package frozen broccoli, thawed and drained
1/4 cup dry white wine
1/2 teaspoon pepper
Dash of cayenne pepper
1-1/4 cups milk
2 green onions, minced
1-1/4 teaspoons prepared mustard
3/4 cup sour cream
2/3 cup grated Parmesan Cheese
Grease a 9x13x2-inch baking pan. Spread the bread cubes in the bottom. Sprinkle with the Swiss and Jack cheeses, then add the shrimp and broccoli.
In a large bowl, whisk together the wine, pepper, cayenne, eggs, milk, onions and mustard until well combined. Pour evenly over the contents of the pan. Cover and refrigerate for several hours or overnight.
Turn your oven on to 350 degrees to preheat it about 15 minutes before you are ready to put the casseroled in the oven. Bake, covered in a preheated 350 degree oven until set, about 1 hour. Uncover and spread the sour cream evenly over the top and then sprinkle with the Parmesan. Bake about 10 minutes longer or broil until the Parmesan turns golden.