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


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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
capful of zatarain's liquid seafood boil
pasta of choice, cooked and drained (approx 16 oz box)

How to Make Shrimp Au gratin


  • 1Melt 1/2 stick butter in skillet and saute' onion, bell pepper, garlic and celery until soft. Set aside but do not drain.
  • 2Melt other 1/2 stick of butter and cook shrimp just until pink. Set aside but do not drain.
  • 3Mix the flour into the milk and add to vegetable mixture. Cook on medium heat until thick and bubbly.
  • 4Add cream of mushroom soup to mixture and cook until heated through.
  • 5Add cheese to mixture and cook until cheese is completely melted.
  • 6Add 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)
  • 7Serve 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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