Shrimp Au Gratin Recipe

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Shrimp Au gratin

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


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***

About this Recipe

Hashtag: #Seafood