Shrimp Casserole

Shrimp Casserole

Southern Living OCTOBER 2011

  • Yield: Makes 6 servings
  • Hands-on:15 Minutes
  • Total:1 Hour


  • 1 cup uncooked long-grain rice
  • 1/4 cup butter
  • 2 pounds peeled and deveined, medium-size raw shrimp (2 1/25 count)
  • 1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery
  • 4 garlic cloves, minced
  • 1 (10 3/4-oz.) can cream of shrimp soup
  • 1 (10-oz.) container refrigerated Alfredo sauce
  • 1/3 cup dry white wine or chicken broth
  • 1/2 teaspoon Cajun seasoning
  • 1/4 teaspoon ground red pepper
  • 3/4 cup grated Parmesan cheese


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 next 2 ingredients; sauté 4 to 5 minutes or just until shrimp turn pink. Stir in soup, next 4 ingredients, hot cooked rice, and 1/2 cup Parmesan cheese. Spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.

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

Note: We tested with Pictsweet Seasoning Blend for frozen diced vegetables.


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Shrimp Casserole recipe