shrimp casserole

Name: Shrimp Casserole
Prep time: 10 min
Cook time: 1 h
Yield: 6
Cuisine: Cajun/Creole
Ingredients: 1 cup(s) uncooked long-grain rice; 1/4 cup(s) butter; 2 pound(s) peeled and deveined, medium-size raw shrimp (21/25 count); 10 ounce(s) package frozen diced onion, red and green bell pepper, and celery; 4 clove(s) garlic, minced; 1 can(s) cream of shrimp soup (10 3/4 oz); 10 ounce(s) package refrigerated alfredo sauce; 1/3 cup(s) dry white wine; 1/2 teaspoon(s) cajun seasoning; 1/4 teaspoon(s) ground red pepper; 3/4 cup(s) parmesan cheese, grated

17 Pinches

Lynette C

Gulf Breeze, FL

Updated on Jul 17, 2016

This is what my ex-father-in-law would call a "short-cut" recipe. After a hard day at work, I call it a miracle!

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prep time 10 Min

cook time 1 Hr

method Bake

yield 6 serving(s)

Ingredients

1 cup uncooked long-grain rice
1/4 cup butter
2 pounds peeled and deveined, medium-size raw shrimp (21/25 count)
10 ounces package frozen diced onion, red and green bell pepper, and celery
4 cloves garlic, minced
1 can cream of shrimp soup (10 3/4 oz)
10 ounces package refrigerated alfredo sauce
1/3 cup dry white wine
1/2 teaspoon cajun seasoning
1/4 teaspoon ground red pepper
3/4 cup parmesan cheese, grated

How To Make shrimp casserole

Step 1

Preheat oven to 400°. Bring 2 cups water to a boil; stir in rice, and cover. Reduce heat, and simmer 20 minutes or until water is absorbed and rice is tender.

Step 2

Meanwhile, melt butter in a large skillet over medium-high heat. Add shrimp and the next 2 ingredients; saute 4 to 5 minutes or just until the shrimp turns pink. Stir in soup, next 4 ingredients, hot cooked rice, and 1/2 cup Parmesan cheese. Spoon into a lightly greased 8 x 7 inch baking dish. Sprinkle with the remaining 1/4 cup Parmesan cheese.
Step 3

Bake at 400° for 25 to 30 minutes or until bubbly. Let stand 5 minutes.
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