Shrimp Au Gratin Recipe

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Shrimp Au gratin

shelley coulon

By
@shelleycoulon

This dish is very rich and creamy. Mmm Mmm good!


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Serves:

6

Prep:

15 Min

Cook:

30 Min

Ingredients

2 lb
raw shrimp (peeled, deveined, tail removed)
1 large
onion, diced
1 medium
green bell pepper, diced
2 clove
garlic, finely chopped
2 Tbsp
celery, finely chopped
1 stick
butter or margarine, halved
1 c
evaporated milk or whipping cream (whichever is available)
1 Tbsp
all purpose flour
1 can(s)
cream of mushroom soup
1 large
box of velveeta cheese, cut into cubes
tony chachere's seasoning to taste
garlic/onion powder to taste
1
capful of zatarain's liquid seafood boil
pasta of choice, cooked and drained (approx 16 oz box)

Directions Step-By-Step

1
Melt 1/2 stick butter in skillet and saute' onion, bell pepper, garlic and celery until soft. Set aside but do not drain.
2
Melt other 1/2 stick of butter and cook shrimp just until pink. Set aside but do not drain.
3
Mix the flour into the milk and add to vegetable mixture. Cook on medium heat until thick and bubbly.
4
Add cream of mushroom soup to mixture and cook until heated through.
5
Add cheese to mixture and cook until cheese is completely melted.
6
Add seasonings and liquid seafood boil, mix well, then add shrimp and cooked pasta and heat through. (you don't have to use all of the cooked pasta)
7
Serve with garlic bread and green salad.
8
***You can substitute cooked crawfish tails for the shrimp***

About this Recipe

Hashtag: #Seafood