Best Shrimp Casserole Southern Living Recipes

Cheesy Shrimp & Grits Casserole image

Provided by Bev I Am

Categories Cheese

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

4 cups chicken broth
1/2 teaspoon salt
1 cup regular grits
1 cup shredded sharp cheddar cheese, divided (4 ounces)
1 cup shredded monterey jack pepper cheese (4 ounces)
2 tablespoons butter or 2 tablespoons margarine
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 lb fresh small shrimp, peeled and cooked
1 (10 ounce) can diced tomatoes and green chilies, drained
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.
Cover, reduce heat, and simmer 20 minutes.
Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.
Pour into a lightly greased 2-quart baking dish.
Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
Bake at 350° for 30 to 45 minutes.

Nutrition Facts : Calories 223.8, Fat 10.8, SaturatedFat 6.3, Cholesterol 85.3, Sodium 997.1, Carbohydrate 15.7, Fiber 1.2, Sugar 1, Protein 15.4

Shrimp Casserole -- Southern Living image

Provided by SarahBeth

Categories White Rice

Time 1h5m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 13

1 1/2 cups uncooked long-grain rice
1 1/2 lbs medium shrimp, raw, peeled and deveined
1/2 cup butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4 ounce) cans cream of shrimp soup, undiluted
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup cheddar cheese, shredded
1/4 cup fine dry breadcrumb

Steps:

Prepare rice according to package directions.
Preheat oven to 350*F.
Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender.
Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink, taking care not to overcook the shrimp.
Combine shrimp mixture and rice.
Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
Bake for 25 minutes or until cheese is melted.
ENJOY! I like to serve this with french bread warm from the bread machine!

Nutrition Facts : Calories 464.2, Fat 21.6, SaturatedFat 12.8, Cholesterol 185.9, Sodium 1065, Carbohydrate 40, Fiber 1.7, Sugar 1.7, Protein 26.3

Shrimp Casserole image

Provided by happynana

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups uncooked long-grain rice
1 1/2 lbs medium raw shrimp
1/2 cup butter
1 green pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, chopped
1/4 teaspoon red pepper flakes (optional)
2 (10 3/4 ounce) cans cream of shrimp soup, undiluted
1/4 teaspoon salt (I used sea salt)
1/4 teaspoon fresh ground pepper
1 cup shredded cheddar and colby cheese, blend (can use more)
1/4 cup fine dry breadcrumb (can use more)

Steps:

Prepare rice according to package directions.
Preheat oven to 350 degrees.
Melt butter in a large skillet over medium heat.
Add pepper, onion, celery and garlic and saute 10 minutes or until tender.
Stir in red pepper flakes, soup, shrimp, salt and pepper. Cook 3 minutes or just until shrimp turn pink. Do NOT OVERCOOK.
Combine shrimp mixture with rice.
Pour into a lightly greased 13 x 9 baking dish. I halved the recipe using a 9 inch baking dish.
Sprinkle with cheese and breadcrumbs.
Bake at 350 for 25 minutes or until cheese is melted.