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Shrimp Creole Casserole
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 50 min
- Yield
- 6.00 serving(s)
Categories
- Casserole
Cuisine
- Creole
Cooking Method
- Bake
Difficulty
- Intermediate
Dietary
- American Cajun-style
- contains dairy and alcohol (sherry)"
- Seafood-based
Allergens
- Possible Crustaceans — check ingredient labels
- Possible Milk — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
- Possible Nuts — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Shrimp Creole Casserole brings together 1 lb large cooked shrimp, peeled and deveined, 2 tablespoons lemon juice, 2 tablespoons olive oil in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 lb large cooked shrimp, peeled and deveined
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 3/4 cup long grain rice
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green pepper
- 1/8 teaspoon mace
- 1/4 teaspoon hot sauce
- salt and pepper
- 1 (10 ounce) can tomato soup
- 1/2 cup whipping cream
- 1/2 cup sherry wine
- 1/2 cup toasted slivered almonds
- paprika
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Instructions
Place shrimp in a large bowl. Add lemon juice and olive oil and toss to coat. Set aside. Cook rice according to package directions. Put onion and green pepper in a small dish and microwave on high for about 4 minutes, until softened. You can saute them in butter on the stove instead. Add cooked rice and onions and green peppers to the shrimp. Add seasonings, soup, cream and sherry to the shrimp mixture and stir to combine. Spoon into a 2 quart casserole. Top with almonds and paprika. Bake uncovered at 350F for 30 - 45 minutes.
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