Does anyone know the recipe for Shrimp Casserole (ingredients, chicken, celery)

[gibsoncleanings]

I have been looking for this recipe for a long time and seen this site on the news this morning and decided to check it out can anyone help with this recipe?

Thanks

[buckhead]

I'm not sure exactly what direction you want your shrimp casserole to go, so I am providing a few recipes for your examination. One is for a crab dish, but shrimp or other similar ocean critters can be substituted.


Fish and Seafood 535 (Seafood Casserole 035 - Cobblestone Crab and Shrimp Casserole)

½ cup butter or margarine
½ cup all-purpose flour
2 tablespoons chopped fresh parsley
2 cups whipping cream
1 cup dry white wine
2½ teaspoons salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
½ cup shredded Swiss cheese
2 tablespoons lemon juice
2 pounds medium shrimp, cooked, peeled and deveined
1 pound lump crabmeat

Preheat oven to 350°F. Heat butter; stir in flour and cook 5 minutes. Stir in parsley and whipping cream and mix well. Stir in wine, salt, pepper, and cayenne pepper, stirring constantly. Add cheese and stir. Remove from heat; let cool. Stir in lemon juice. Layer half seafood (crab and shrimp) on bottom of 3-quart baking dish sprayed with cooking spray. Put half cheese mixture over seafood; then repeat. Bake uncovered for 30 to 40 minutes until bubbly. Put under broiler to brown, if desired.

From the book, "Moss, Marshes and Memorable Meals", by the Isle of Hope United Methodist Women, 412 Parkersburg Road, Savannah, GA 31406.


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Fish and Seafood 545 (Seafood Casserole 045 - Crabmeat Dewey)

3 tbsp. butter or margarine
3 tbsp. flour
2 cups hot milk
salt (to taste)
black pepper (to taste)
1 small green pepper, parboiled and cut in ¼-inch dice
1 pimiento, canned, cut into ¼ inch dice
1¼ pounds crab meat, canned or fresh, well drained and picked over
1 cup cheddar cheese, grated
¼ cup breadcrumbs

1. Melt the butter in a medium saucepan. Add the flour and stir until smooth. Gradually stir in the hot milk. Cook and stir until the mixture is thickened, or to the consistency of a medium cream sauce. Season to taste with salt and pepper. Gently fold in the green pepper, pimiento and crabmeat. Spoon into individual ramekins.
2. Mix cheddar cheese with the breadcrumbs and sprinkle over the ramekins.
3. To cook, bake in a preheated 350°F oven for 15 minutes or until bubbly and the cheese melts.

VARIATIONS: Shrimp or other seafood may be used in lieu of crab.

Yields 4 to 6 entree or 8 appetizer servings


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Fish and Seafood 814 (Seafood Casserole 314 - Shrimp and Corn Pudding)

4 to 6 ears fresh corn
2 tablespoons unsalted butter
5 medium green onions, trimmed and thinly sliced
2 tablespoons chopped parsley, preferably flat-leaved or Italian
2 large eggs, lightly beaten
½ cup half-and-half
½ teaspoon salt
whole white pepper in a peppermill
ground cayenne pepper
whole nutmeg in a grater
1 pound small to medium shrimp, peeled, or large shrimp cut in half
¼ cup all-purpose flour

1. Cut kernels off cobs and scrape off milky bits. You should have about 3 cups corn.
2. Preheat oven to 350°F.
3. Melt butter in a sauté pan over medium-high heat; add onion and sauté until translucent, about 2 minutes. Stir in parsley and turn off heat. 4. Scrape mixture into a large bowl; add corn, eggs and half-and-half. Season with salt, white and cayenne peppers, and a generous grating of nutmeg; mix well. In a separate bowl, toss shrimp in flour and shake off excess. Fold shrimp into corn batter.
5. Lightly butter a 2-quart casserole dish and pour in batter. Bake about 1 hour, until set and lightly browned. Serve immediately.

Yields 4 servings

Recipe from: Damon Lee Fowler, Relish Festivals and Fun, "Aw Shucks," August 2007


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Fish and Seafood 816 (Seafood Casserole 316 - Shrimp Company Casserole)

2 to 3 lbs. shrimp, cooked, peeled, and cleaned
1 cup rice, cooked
1 cup sharp Cheddar cheese
1 (10¾-oz.) can condensed cream of mushroom soup
½ cup green bell pepper, chopped
½ cup green onions, chopped
½ cup celery, chopped
1 stick butter
8 lemons, sliced very thin

Mix first four ingredients together. Sauté green bell pepper, green onions, and celery in butter; add to shrimp mixture. Put resulting mixture into a long flat casserole dish and cover the top with lemon slices. Cook covered for about 20 minutes at 375°F.


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Here are a few additional recipes that are not finished in the oven, but may prove of interest:


Fish and Seafood 389 (Shrimp 19 - Shrimp Maque Choux)

2 to 3 tablespoons butter
1 medium onion, minced
1 bell pepper, minced
1 jalapeño pepper, minced
1 cup corn kernels
1 ripe tomato, peeled and diced
1 tablespoon Texas Pete sauce or Creole seasoning
salt, to taste
1 cup heavy cream
1 pound shrimp, peeled and deveined

In a large skillet, heat butter until it foams; gently sauté onion and peppers until soft. Add corn, tomato, seasonings, and cream. Slowly bring to a boil, turn down heat to simmer, and then add shrimp. Stir well to coat; cook for 3 to 5 minutes or just until shrimp turn pink.


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Fish and Seafood 373 (Shrimp 03 - Blackened Shrimp Stroganoff)

"This recipe is a definite winner, especially if all the ingredients appeal to you. Frozen green peas can be substituted for the roasted red bell peppers."

1 pound fresh shrimp, peeled and deveined
1 tbsp. olive oil
1 tbsp. Cajun seasoning
6 ounces fettuccini pasta
1 tbsp. butter
3 cups fresh mushrooms, sliced
1 tbsp. chopped shallots
2/3 cup chicken broth
½ cup sour cream
1 tbsp. cornstarch
1 cup chicken broth
1 (7-ounce) jar roasted red bell peppers
1 tbsp. drained capers

1. Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to ¼ cup (2 to 3 minutes).
4. In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.

COMMENTS: Shrimp broth or white wine can be substituted for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.

Yields 4 servings