The Outdoor Kitchen Show
Granny's Shrimp Casserole
This recipe is courtesy Jessica Bishop Jones. It is based on her grandmother's, so you know it's gotta be good (I added some extra cheese and buttered bread crumbs on top). They serve it in the deli at Cajun Catch Seafood & Deli, so give it a try!
1 stick butter
1 to 1 1/2 cup chopped creole veggies (onions, bell peppers, celery, garlic, parsley, green onion blend)
1 can cheddar soup
1 can cream of mushroom soup
1 cup milk
3 c raw peeled shrimp
2 c cooked rice
8 to 16 oz shredded cheddar cheese
seasoned panko crumbs
butter flavored cooking spray
Preheat oven to 350.
Season the peeled shrimp with cajun seasoning and keep cool until needed.
In a large saucepan, melt the butter and cook the veggies over medium heat until soft and wilted. Lightly season with cajun seasoning. Add the soups and milk, stirring well.
OPTIONAL STEP FOR SMOOTHER SAUCE: Use a stick blender to blend the veggies into the soups.
Add the shrimp and cook, stirring often, for 3 minutes, just until pink. Add the rice, stirring well to incorporate. Season lightly with cajun seasoning.
Pour the shrimp/cheese/rice mixture into a large casserole dish. Smooth it out and top with the shredded cheese. Then top with bread crumbs. Spray well with butter spray.
Bake at 350 for 30 minutes, or until golden brown and bubbly.