Shrimp & Potato Cheese Casserole
Hey Guys,
Today, I tried to recreate the casserole cliche. Personally, to make a casserole, I think it has to have each of the main food groups ( protein, starch, and veggies) to make it legit but...whatevs. This meal HONESTLY came out sooooo good and I hope you give it a try. If you do try it and like it, give me a shout out on my social media. If you add additional ingredients and like it, add it in the comments below. Thanks again for watching!
IG: TheHungryJawn
Baked Stuffed Shrimp Casserole
Baked Stuffed Shrimp Casserole
Contact me at:
easycookingwithlindab@gmail.com
Ingredients:
For this recipe I used,
1 lb 16 - 20 count frozen shrimp, thawed and shells removed
Red pepper flakes
2 large cloves of garlic, minced
1 lemon zested plus juice
1 stick salted butter (1/2 cup)
1 sleeve of butter crackers (Ritz) crushed
4 oz imitation crabmeat
Dry or fresh parsley
Pepper
400 degree oven
In a medium skillet over low heat melt butter, garlic, lemon zest and red pepper flakes. Once garlic is cooked through add fresh lemon juice then stir in imitation crabmeat until coated with butter. Turn off heat and stir in crushed crackers.
Carefully run a knife through the back of the shrimp but NOT all the way through in order to butterfly it. Lay cut side down in a greased casserole dish. Repeating until all shrimp are in place. Dot with butter.
Scoop out stuffing with a spoon and place it all around the shrimp pulling the shrimp tails through stuffing.
Bake shrimp casserole for 15 minutes or until internal temperature reaches 145 degrees F. Let rest for a few minutes for carryover cooking. Serve with lemon wedges. Enjoy!
How To Make Cajun Shrimp Casserole Recipe in the Oven
How to make Cajun Shrimp Casserole
Original Recipe Link:
Bad Beast Barbecue Version:
2 pounds unpeeled, large fresh shrimp (seasoned with Cajun seasonings like Tony's)
1/4 cup butter
1 small red onion, chopped*
1/4 to 1/2 cup chopped red bell pepper*
1/4 to 1/2 cup chopped yellow bell pepper*
1/4 to 1/2 cup chopped green bell pepper*
4 garlic cloves, minced
1 tablespoon lemon juice
1 1/2 teaspoons salt
1 (10 3/4-ounce) can cream of shrimp soup**
1/2 cup dry white wine
1 tablespoon soy sauce
1/2 teaspoon cayenne pepper
3 cups cooked penne pasta
1/4 cup grated Parmesan cheese
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Ree Drummond's Seafood Casserole | The Pioneer Woman | Food Network
Ree adds a kick of heat to her mother's seafood-loaded dinner party classic from the 1970s!
#ReeDrummond #ThePioneerWoman #FoodNetwork #SeafoodCasserole
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Seafood Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 55 min (includes chilling and resting times)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Casserole:
1 pound 16/20-count cooked shrimp, thawed and chopped
2 cups lump crabmeat
2 cups mayonnaise
1 cup cooked lobster meat
1 cup diced celery
2 tablespoons Dijon mustard
1 tablespoon sherry
3 dashes Worcestershire sauce
1 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 green onions, sliced thin
1 small green bell pepper, diced
Hot sauce, to taste
2 cups potato chips, crushed
2 tablespoons chopped fresh parsley
Simple Green Salad:
5 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon chopped fresh chives
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 head butter lettuce, leaves separated
Green baby mesclun, for serving
Directions
For the casserole: Mix the shrimp, crabmeat, mayonnaise, lobster meat, celery, mustard, sherry, Worcestershire, seafood seasoning, salt, pepper, green onions, bell pepper and hot sauce in a large bowl. Taste and adjust the seasonings. Transfer to a medium-sized baking dish. Cover and refrigerate for at least 1 hour or up to 24 hours.
When ready, preheat the oven to 350 degrees F.
Top the casserole with the chips and bake until golden and heated through, about 30 minutes. Remove and let rest 5 to 7 minutes before serving.
For the simple green salad: Meanwhile, to a mason jar, add the olive oil, lemon juice, chives, honey, salt and pepper. Place the lid on the jar and shake to combine. Drizzle over the salad leaves in a bowl and toss.
Garnish the casserole with the chopped parsley and serve with the salad on the side.
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Ree Drummond's Seafood Casserole | The Pioneer Woman | Food Network