Best Shrimp Creole Bake Recipes

SHRIMP CREOLE BAKE

Shrimp Creole Bake image

A wonderful casserole chock-full of rice, vegetables, shrimp and chili powder! It's great to bring to potlucks.

Provided by sal

Categories Seafood Shellfish Shrimp

Time 1h45m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups water
1 ¼ cups uncooked white rice
2 onions, diced
2 cups sliced mushrooms
5 carrots, sliced
1 green bell pepper, diced
1 ½ cups diced celery
1 zucchini, sliced
1 (15 ounce) can seasoned tomato sauce
1 (16 ounce) can whole peeled tomatoes, crushed
2 tablespoons butter
1 (4 ounce) jar chopped pimento peppers
1 ½ pounds cooked medium shrimp, peeled and deveined
2 teaspoons chili powder

Steps:

In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Saute the mushrooms, carrots, onions, green pepper, celery, and zucchini in butter until tender. Add all the tomatoes, tomato sauce, pimientos, and shrimp. Stir in rice and chili powder. Pour mixture into a 9x13 inch casserole dish.
Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 39.9 g, Cholesterol 173.6 mg, Fat 4.9 g, Fiber 4.7 g, Protein 22.8 g, SaturatedFat 2.3 g, Sodium 631 mg, Sugar 10 g

SHRIMP CREOLE BAKE

SHRIMP CREOLE BAKE image

When I lived in Cocoa FL, we went 8 miles to the ocean and met the shrimp boats for fresh, scrumptious shrimp; when I lived in SC, we would drive to McClellenville, meet the boats for delicious, fresh shrimp. Now that I am back in Augusta, I find out when my favorite grocer receives seafood and I get it as fresh as I can...

Provided by Pat Morris

Categories Seafood

Time 1h

Number Of Ingredients 10

Ingredients

1 1/2 lb cooked shrimp (i have been known to use frozen shrimp if i don't have fresh)
1 c raw rice, cooked (measure before cooking)
1 large onion, chopped
1/2 c chopped celery
1/2 c chopped bell pepper
1 can(s) (large) sliced mushroom with juice; save juice for sauce
SAUCE
1 Tbsp worcestershire sauce
1 clove campbell's tomato soup, undiluted
1 lb new york state cheddar cheese, grated; save 1/3 cup for top of casserole

Steps:

1. Cook and clean shrimp (or use cooked, frozen); set aside. Cook rice and set aside.
2. in a medium to large sauté pan, sauté celery, onions and green pepper in butter until clear, but not brown.
3. Meanwhile, make the sauce: In a small bowl, mix the Worcestershire sauce, tomato soup, juice from the canned mushrooms, dash of Tabasco Sauce, if desired, and the Cheddar Cheese (reserving 1/3 cup for topping).
4. Mix the shrimp, mushrooms and rice with the sautéed vegetables. Add the cheesy sauce and mix well.
5. Place in a large casserole dish (sometimes I bake it in 2 medium sized casserole dishes and freeze one for later.). Sprinkle the remaining 1/3 cup cheese on top.
6. Bake in a preheated, 325 degree oven for 45-50 minutes; until hot, bubbly, and cheese is melted. Enjoy!!!!!
7. This is a complete meal, but if you would like, you can serve it with some coleslaw, pickles and and/or stuffed celery -and if you love bread, biscuits. garlic toast or rolls. When it's just me or a friend, I generally have some garlic toast and maybe a small salad or coleslaw.
8. NOTE: If you decide to freeze part of it, save the cheese used for the topping and put it on just before baking. You probably will need to bake it another 10 or so minutes longer if it has been in the freezer.
9. ****I was going to wait and post this recipe after I made it again; probably at the end of the week so that I could put my own photo with it. I will come back and post my own photo (and maybe pictures with the directions) after I make it.