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Shrimp Casserole Main Dishes & Casseroles
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Submitted by In memory Mrs. Gladys (Sidney MeNeg) Mire
Kaplan, LA
on Saturday, May 25, 2002
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| Makes: | 8 servings |
| Prep Time: | 45 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 15 minutes |
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Recipe dates back 30 years ago. An old time favorite and still is. This is a great versatile dish and you can replace the shrimp with crawfish or crab meat. |
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| Ingredients |
| 1 stick margarine |
2 celery stalks chopped |
| 1 1/2 cup chopped onion |
1/4 cup cracker crumbs |
| 1 large bell pepper chopped |
1 can mushroom soup or cream of shrimp |
| 5 cloves garlic minced fine |
1/2 can water |
| 1 1/2 cup shrimp (ground) |
4 slices bread, wet |
| 2 cups cooked rice |
1/4 cup pimientos chopped |
| 1/4 cup parsley |
black pepper - to taste |
| salt (sparingly) |
cayenne - to taste |
| 1 tsp onion powder (optional) |
1 tsp garlic powder (optional) |
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| | | Directions | Saute margarine, onions, bell pepper, garlic and celery for 15 minutes on low to medium fire. Add the can of mushroom soup, pimento, parsley and shrimp. Cook for 5 minutes.
Add the bread broken up along with the 2 cups of cooked rice. Season with black pepper, cayenne, onion or garlic powder and salt. Easy on the salt as the soup provides a good deal of the salt needed for this recipe. Add water to the desired softness and simmer for 10 minutes. Pour in a buttered casserole dish; Sprinkle with cracker crumbs. Bake at 450 degrees for 30 minutes or until the top is brown. Crabmeat or crawfish may be substituted in place of shrimp.
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