Shrimp Casserole
2002-05-25- Course: Main Dishes
- Yield : 8 servings
- Servings : 8 servings
- Prep Time : 45m
- Cook Time : 30m
- Ready In : 1:15 h
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Recipe dates back 30 years. An old time favorite that’s enjoyed still. This is a very versatile dish and you can replace the shrimp with crawfish or crab meat.
Ingredients
- 1 stick margarine
- 2 celery stalks chopped
- 1 1/2 cup chopped onion
- 1/4 cup cracker crumbs
- 1 large bell pepper chopped
- 1 can mushroom soup or cream of shrimp
- 5 cloves garlic minced fine
- 1/2 cup water
- 1 1/2 cups shrimp (chopped fine)
- 4 slices bread, wet
- 2 cups cooked rice
- 1/4 cup pimientos chopped
- 1/4 cup parsley
- Black pepper and cayenne to taste
- Salt (sparingly)
- 1 tsp onion powder (optional)
- 1 tsp garlic powder (optional)
Directions
Step 1
Sauté margarine, onions, bell pepper, garlic and celery for 15 minutes on low to medium heat. Add the can of mushroom soup, pimento, parsley and shrimp. Cook for 5 minutes.
Step 2
Add the bread, broken up into pieces, along with the 2 cups of cooked rice. Season with black pepper, cayenne, onion and/or garlic powder and salt. Easy on the salt as the soup provides a good deal of the salt needed for this recipe. Add water to the desired softness and simmer for 10 minutes.
Step 3
Pour in a buttered casserole dish; sprinkle with cracker crumbs. Bake at 450 degrees for 30 minutes or until the top is brown. Crabmeat or crawfish may be substituted in place of shrimp.
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