Shrimp Casserole

  • MaryZinTN Posted: 11/08/08
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    Great receipe! My husband loved it. I would definitely make this again. The only thing I may change a bit is add a little spicy seasoning - I am originally from New Orleans where most seafood dishes are spicy. I would be proud to serve this to company

  • phillodoe Posted: 12/01/08
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    First, thanks to the author for this excellent recipe. I only made two changes, one necessary and one my preference, and neither should detract in any way from the result. First, I always make my rice by cooking the grains in the oil until glistening and fragrant (2 or 3 minutes) and substitute low sodium chicken broth for the water. Second, all I had was cheddar for the topping. Allow a generous portion for each diner, throw a fresh salad and some toasted garlic french bread on the side, and you have a superb meal. A bottle of white wine (nothing overpowering) is a nice touch too.

  • Majaliwa Posted: 07/08/09
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    My husband LOVED this recipe!

  • Janelat Posted: 06/26/10
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    1 cup = 8 oz., not 4. How is one supposed to know whether to use 1 cup of cheese or 1/2 a cup of cheese?

  • lydiastwin Posted: 05/15/09
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    Being Cajun, I know what a good seafood dish should taste like, and this was great!! My husband loved it too. It's even better as leftovers. I served it with garlic bread and a tossed salad.

  • moonbelly Posted: 02/20/10
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    I thoroughly enjoyed this dish. Changes: 2 lbs shrimp instead of 1 1/2 pounds, 1/2 red onion instead of 1 whole, added 1 can of rinsed and drained black beans, cream of celery instead of cream of shrimp, long grain brown rice instead of long grain wild rice. I found that it took at least 6 minutes to cook the shrimp until pink, rather than 3. Finally, be prepared to have a completely full 13x9 dish - and to enjoy this dish! My guests devoured it.

  • beignetVA Posted: 12/31/09
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    This was very good. a great weeknight meal, a good white wine, some french bread and you're all set. I didn't change a thing and everyone loved it

  • CAnneB Posted: 06/24/09
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    I've made this twice already - in 2 weeks! This dish is delicious and very easy to make. The most time is in the prep, other than that, just throw everything together! Obviously I would make again. I shared the recipe with my mother who has also made it several times. She added about half a can of milk to make the sauce a bit more creamy. This and a side salad make a great and easy dinner - even for the weekday.

  • mollie57 Posted: 08/11/09
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    A friend made this and it was great. Even my husband who is not a big fan of casseroles thought it was great. I'm making this one soon.

  • npennartz Posted: 04/04/10
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    I fixed this yesterday. I must have done something wrong. Tasted great, but it was runny, not at all like the picture. I mixed the cheese in and used 2 lbs of shrimp, couldn't find cream of shrimp soup, so used cream of celery. Want to try again, but without "soupy" results.

  • LovetheSouth Posted: 10/07/09
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    Great casserole! Here in Baton Rouge we are particular that our food is flavorful, and this is (of course we still sprinkle on a little Creole seasoning to make it perfect)! I used instant brown rice (faster & healthier), and olive oil instead of butter to saute the veggies. I also combined the cheese into the mixture to get some on every bite, instead of just the top (but used less than 1 cup). Not sure why so many recipes want you to use an entire onion, not necessary most of the time. But we were very pleased and will make again!

  • MaggieFrench Posted: 04/29/10
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    I added the Rotel tomatoes as suggested by another reviewer, also added abt. 1/2 Cup grated pepper jack cheese into the mix and put the cheddar on top as the recipe directs.I will make again.

  • mschavi Posted: 09/27/11
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    Janelat, I think this probably means 4oz. of cheese, grated, equals 1 cup. Try it!!! This makes a great casserole for us shrimp lovers. I, too, use brown rice in mine.

  • MIcheleLongthon Posted: 01/02/12
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    Guests loved it , thought I'd have leftover but no such luck.Will definately make again

  • ILMBeaches Posted: 01/06/12
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    This was wonderful. Next time I might use less rice. Other than that a keeper!

  • deerex Posted: 02/13/12
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    Perfect recipe as stated. I did, however, add chopped parsley for color and taste to the rice after it was cooked and prior to adding the shrimp mixture. Hubby raved about the casserole and said it was way better than the $225 dinner for two we had at a restaurant last weekend. Next fancy occassion, I'll make this and save $210!

  • suzaninnc Posted: 07/31/12
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    I have made this dish on four occasions, and without fail everyone loves it and someone asks me for the recipe. I use wild shrimp (from southeastern NC waters) and not that factory- farmed stuff from Lord-knows-where. This dish really showcases the shrimp nicely. If you cannot find the refridgerated Alfredo sauce, the sauce in a jar will suffice, although I think the refridgerated sauce is somewhat better. I may add mushrooms next time I make it...nothing like gilding the proverbial lily. Try this dish you won't be disappointed.

  • BJAnderson Posted: 02/16/14
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    This recipe is so delicious !... whether you make it as written or if you have to substitute the type of rice, soup & cheeses to what you have on hand. This time, I used brown rice cooked in half water & half chicken broth, then added sautéed sliced mushrooms, fresh chopped parsley and salt & pepper to it. I couldn’t find Cream of Shrimp Soup so I used 1 can each of Cream of Chicken & Cream of Celery and added some Old Bay Seasoning for the seafood flavor. Also couldn’t find any Cheddar-Colby cheese, so used a Mexican Cheese Blend and it turned out fantastic! I highly recommend this recipe and can’t wait to make it for our next dinner guests!

  • CoNStaNCe Posted: 08/03/14
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    I want to say ...wow!! so awesome...added in a few of yalls suggestions, like rotel tomatoes...and instead of rice I used lasagne noodles...and tossed in some corn scraped right off the cobb...i then layered the noodles, cheese, shrimp, chopped mushrooms, rotel tomatoes, then soup mixture...and repeated all the way to the top....it actually stacked about an inch higher than the top of my 13x9...really you are just waiting for the cheese layers to melt--about 30 minutes!! My brother cussed it was so good!! and I used "tiny salad shrimp" to make it more affordable!!! no regrets...a new favorite!! good Lord bless ea of you!! :)

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