Shrimp Casserole

Shrimp Casserole Recipe

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Lynette !


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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10 Min
1 Hr


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

How to Make Shrimp Casserole


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

Printable Recipe Card

About Shrimp Casserole

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Dietary Needs: Diabetic
Other Tag: Quick & Easy

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