Shrimp Au gratin

Shrimp Au Gratin Recipe

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shelley coulon


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


★★★★★ 1 vote

15 Min
30 Min


  • 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)

How to Make Shrimp Au gratin


  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***

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About Shrimp Au gratin

Hashtag: #Seafood

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