Casserol shrimp with rice recipe?

Question

Does any1 know how this is done!! thanks guys!@!

Answer 1

Shrimp Casserole Recipe with Rice

INGREDIENTS:

1 pound fresh or frozen shrimp, cooked, cleaned, and shelled
1 cup uncooked long-grain rice
1/4 cup butter
1/4 cup chopped parsley
1/4 cup chopped green onion
1 small clove garlic, crushed
1 bottle (8 ounces) clam juice
2 cups water
2 teaspoons chicken base or bouillon granules
1/4 cup pecan halves

PREPARATION:

In a large heavy skillet, heat butter over medium-low heat. Add rice and brown lightly. Add parsley, onion, and garlic. In a saucepan, heat clam juice, water, and chicken base. Add hot liquid to rice mixture; transfer to a 1 1/2-quart casserole.
Cover and bake at 350° for 45 minutes.
Add shrimp and pecans - cover and bake 15 minutes longer.

Serves 4 to 6.

Answer 2

There are a lot of good suggestions already, but this recipe is so simple and tasty, and you can doctor it up to suit your individual taste as well:

Shrimp Casserole

2 tbs. chopped onion
2 tbs. butter
1 (10.5 oz) can golden mushroom soup
1 (10.5 oz) pkg. frozen cooked shrimp
1/2 tsp. salt
1/8 tsp. pepper
1 c. water
1 c. instant rice
1 small tub of sour cream (low fat or regular)
1 tsp. all purpose flour
chopped chives or parsley
2 tbs. Madeira wine (optional)

Saute onion in butter until transparent.
Add soup, shrimp, salt, pepper, water and rice.
Bring to a boil; cover and simmer 5 min.
Stir flour into sour cream.
Add to shrimp mixture and let simmer a few more minutes.
Spoon into a casserole dish;
( Can be frozen from this point, cool. Seal securely and freeze. To serve, thaw and bake.)
Bake at 350F
until mixture bubbles.
Garnish with chives or parsley;
add wine just before serving.
Serves 6.

Additions: Any left over veggies or frozen veggies on hand. Also try adding Curry Powder (2 Tbsp.), Substitue the Can of Soup for any you like, for example Tomato Soup or Squash Soup, Cream of Carrot, etc.. Also, go with any fresh herbs you may enjoy, like basil or corriander. That's the beauty of Casserole.... make it your own with whatever is on hand!!!

BTW: You can use fresh shrimp too, just steam or saute ahead of time.

Answer 3

This is not a casserole, but it looks yummy in the picture...

"Avery Island Deviled Shrimp" - 4 servings

Deviled Shrimp Sauce (recipe follows)
1 egg; slightly beaten
1/4 tsp. salt
2 cups cleaned cooked shrimp
1/2 cup dry bread crumbs
1/4 cup butter or margarine
2 cups hot cooked rice

Prepare Deviled Shrimp Sauce.
Mix egg and salt. Dip shrimp into egg mixture, then coat with bread crumbs.
Melt butter in medium skillet. Add shrimp and brown on both sides. Arrange shrimp on rice; pour sauce over shrimp.

"Deviled Shrimp Sauce" - 1 1/2 cups

1 medium onion; chopped (about 1/2 cup)
1 clove garlic; minced
2 tbsp. butter or margarine
1 (10 1/2 oz.) can condensed chicken broth
1/2 cup water
2 tbsp. steak sauce
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/4 to 1/2 tsp. red pepper sauce
1 to 2 tbsp. lemon juice

In medium saucepan, cook and stir onion and garlic in butter until onion is tender. Stir in chicken broth, water, steak sauce, mustard, salt and red pepper sauce.
Heat to boiling; simmer 15 minutes. Stir in lemon juice.

Answer 4

Shrimp Etouffee

1 stick of butter
1/2 Tablespoon flour
1 large onion, chopped fine
3 ribs of celery, chopped fine
3 pods of garlic, chopped fine
1 bell pepper, chopped fine
1 lb. (before peeling) of shrimp
1 teaspoon salt
1/4 teaspoon red pepper
1/4 teaspoon black pepper
1/4 teaspoon white pepper (or use more black)
1/2 cup green onion tops, chopped
1/4 cup parsley, chopped
2 cups (before cooking) rice

Melt the butter in a large heavy pot (black iron is traditional) stir in the flour, then add the chopped onions, garlic, bell pepper, celery and cook uncovered until tender (about 15 or 20 minutes), stirring frequently to avoid sticking or scorching.

Start cooking the rice. Add the salt, and the peppers (red, white & black), stir in, cook a few minutes to let the seasonings blend. Add the peeled shrimp.

Let cook about 10 minutes, add the green onion tops and parsley. Simmer, covered, until the seasonings blend (10 minutes or so). Serve over rice.
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Shrimp Rice Casserole
Taste of Home "Makeover"
Serving Size : 6
Prep: 40 min. Bake: 30 min.

1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons butter, divided
12 ounces fresh mushrooms, sliced
1 large green pepper, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/3 cups fat-free milk
3 cups cooked brown rice
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender. Stir in the flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the rice, 1/2 cup cheese and shrimp; stir until combined.

Pour into a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted.

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=24137

Answer 5

1 # shrimp sauteed in land o lakes w/a garlic clove and a box zanartees jambalaya box follow the box an garnish w/ a spinach salad w/blue cheese