Shrimp Casserole

This yummy casserole is similar to many casseroles that I have cooked before.  It contains onions, celery, rice, canned creamed soups and meat.  The main difference is that this casserole includes shrimp.  I don't cook a lot of shrimp, but I really should.  Shrimp is a healthy low fat food and cooks super fast.  My family loves it.

Many Southern casseroles include canned cream of _____ soups.  These soups have been a staple in Southern kitchens for at least 50 years.  Nowadays they are getting a bad wrap.  Many people are snubbing their nose at the once kitchen staple.  The Real Food and Clean Eating movements have exposed the lack of nutritional value in processed foods including canned creamed soups.  Please understand, I am all for eating "real food" and cutting out processed ingredients.  While living in Italy, I was introduced to a whole new way of eating.  Real or whole food tastes much better than any processed food and our diets should consist mainly of these wonderful God given nutrients.  However, there are many delicious recipes like Poppy Seed Chicken, Chicken Pot Pie, my grandmother's cornbread dressing (which is the best in the world), and this delicious Shrimp Casserole that call for canned creamed soups.  So, in our family, we still enjoy these dishes once in a while.  I have cut way back on the amount of processed foods that I cook with, but I am not quite ready to jump on the soup bashing band wagon and dismiss this staple forever.

Buon Appetito!

Shrimp Casserole
source: www.myrecipes.com
yield: 8 servings
prep: 30
cook: 17
bake: 30
calories: 418
fat grams: 18.4

• 1 1/2 cups uncooked long-grain rice (I like using wild rice.)
• 1 1/2 pounds medium-size raw shrimp 
• 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-oz.) cans cream of shrimp soup, undiluted*
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup (4 oz.) shredded Cheddar-colby cheese blend 
• 1/4 cup fine, dry breadcrumbs

Preparation

1. 1. Prepare rice according to package directions.
2. 2. Peel shrimp, and devein, if desired.
3. 3. 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. (Do not overcook.)
4. 4. 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.
5. 5. Bake at 350° for 30 minutes or until cheese is melted.
6. *2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.
7. Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.

Roasted Tomato-and-Feta Shrimp

This recipe is so versatile and can be served as an appetizer, salad, or main dish. The beauty of the fresh ingredients make for a gorgeous presentation. All these are good reasons to make this recipe, but the best reason is because it is delicious!

I think it is awesome and I think you will love it too :)

Buon Appetito!

Roasted Tomato - and - Feta Shrimp

source: Southern Living December 2010

6 servings

prep: 10 minutes

bake: 25-30 minutes

calories per serving: 233

fat grams per serving: 12.3
nutritional info does not include French bread

• 2 pt. grape tomatoes
• 3 garlic cloves, sliced
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 1/2 pounds peeled and deveined, medium-size raw shrimp (31/40 count)
• 1/2 cup chopped jarred roasted red bell peppers
• 1/2 cup chopped fresh parsley
• 1 (4-oz.) package crumbled feta cheese
• 2 tablespoons fresh lemon juice
• Crusty French bread, sliced

1. Preheat oven to 450°. Place tomatoes and next 4 ingredients in a 13- x 9-inch baking dish, tossing gently to coat. Bake 15 minutes. Stir in shrimp and peppers. Bake 10 to 15 minutes or just until shrimp turn pink. Toss with parsley, feta cheese, and lemon juice. Serve immediately with crusty French bread.