Baked Shrimp Casserole

Baked Shrimp Casserole

2 cups cooked brown rice

1 lb frozen peeled, deveined shrimp

1 can cream of mushroom soup

3/4 cup shredded cheddar cheese

1 tbs Worcestershire sauce

1/2 tsp Cajun seasoning

1/2 tsp parsley

Preheat oven to 350 degrees.  Spray a 9" x 9" baking dish with cooking spray.  Combine shrimp, cream of mushroom soup, cheese, Worcestershire sauce, Cajun seasoning, and parsley in a bowl.  Combine with cooked rice.  Spread evenly into prepared baking dish.  Bake for 35 - 45 minutes, until shrimp is cooked through.

Breaded Parmesan Shrimp

Breaded Parmesan Shrimp - adapted from food.com

24 medium shrimp, peeled and deveined

2 tbs olive oil

1 clove garlic, minced

1/2 cup Italian breadcrumbs

1 tsp Cajun seasoning

1/4 cup grated Parmesan cheese

2 tbs melted margarine

Mix together olive oil and garlic.  Add shrimp and toss lightly to coat.  Refrigerate 30 minutes. Preheat oven to 475 degrees. 

In a shallow bowl, combine breadcrumbs, Cajun seasoning, and Parmesan cheese.  Dip each shrimp into breadcrumb mixture and coat each side well. 

Arrange shrimp in a greased 9" x 13" baking pan.  Drizzle with melted butter or spray tops with cooking spray.  Bake for 10 minutes, or until done.

Shrimp and Tasso Pasta

Shrimp and Tasso Pasta

8 oz. whole wheat pasta

1/2 lb shrimp, peeled and deveined

1/2 lb tasso, chopped

2 tbs olive oil

1 tbs garlic, minced

1 cup chicken broth

1 cup Parmesan cheese

Cook pasta according to package directions.  In a medium saucepan, saute shrimp and tasso in olive oil.  When shrimp are cooked through, add garlic and cook for 2 minutes.  Add chicken broth and simmer for 5 minutes.  Remove from heat and stir in cheese until melted.  Serve over pasta.

Shrimp Stuffed Shells with Alfredo Sauce

Shrimp Stuffed Shells with Alfredo Sauce

1 box jumbo shells, cooked and drained

1 cup shredded Parmesan cheese

For filling:

1 lb. shrimp, peeled and deveined(small shrimp work best)

1 tbs olive oil

2 cups light cottage cheese

1 egg

3/4 cup shredded Parmesan cheese

1 tsp parsley

1/2 tsp pepper

Preheat oven to 350 degrees.  Cook shrimp in olive oil over medium heat until pink.  Mix all ingredients, including shrimp, in a bowl until well combined.

For alfredo sauce - Our Best Bites:

2 cups lowfat milk

3 oz cream cheese

2 tbs flour

1/2 tsp salt

1 tsp pepper

1 tbs butter

2 tbs garlic, minced

Place milk, cream cheese, flour, salt and pepper in a food processor or blender, and process until smooth.  In a sauce pan, melt butter over medium high heat.  Add garlic and cook for 1 minute.  Add milk mixture.  Cook for 4 - 5 minutes, stirring frequently.  Sauce will thicken.

To assemble:

Spread a small amount of alfredo sauce in a 9" x 13" baking dish.  Place approximately 2 tablespoons of filling into shell and place in baking dish.  Repeat with remaining shells.  Pour remaining alfredo sauce over top of shells.  Sprinkle with Parmesan cheese.  Bake for 25 - 30 minutes.

Shrimp Scampi

Shrimp Scampi

8 oz. whole wheat angel hair pasta, or pasta of your choice

2 tbs minced garlic
2 tbs olive oil

1 cup chicken broth or white wine

1 lb shrimp, peeled and deveined

1 tsp Cajun seasoning

2 tbs water

2 tbs cornstarch

1/2 cup grated Parmesan cheese

1 tbs chopped parsley

In a large pot, cook pasta.  Meanwhile, heat olive oil in a saucepan.    Add garlic and cook until tender.  Add shrimp and cook until pink.  Stir in chicken broth or white wine.

In a small bowl, combine water and cornstarch until well mixed.  Add to shrimp mixture and stir well.  Add cheese and stir until melted.   Serve shrimp mixture over pasta. Top with Cajun seasoning and chopped parsley.

Crawfish au Gratin

Crawfish au Gratin

2 tbs butter

2 tbs all-purpose flour

1 1/2 cups low-fat milk

1 tsp Cajun seasoning

1 cup shredded Parmesan cheese, divided

1 lb cooked crawfish tails

Preheat oven to 450 degrees.  In a pan, melt butter over medium heat.  Whisk and flour and stir continuously for 1 minute.  Whisk in milk, very slowly.  Bring mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes.  Mixture will be thickened.  Remove from heat and stir in Cajun seasoning and 1/2 cup Parmesan cheese.

Add crawfish; stir well.  Grease a glass pie dish or pie tin, and pour mixture into it.  Top with remaining cheese.  Bake for 8 - 10 minutes, or until cheese begins to bubble.

Pan-fried Speckled Trout

Pan-fried Speckled Trout

8 speckled trout fillets

2 tsp Cajun seasoning

2 tsp lemon juice

2 tbs mustard

1 cup flour

1 cup or more vegetable oil(enough to fill bottom of pan)

In a large bowl, mix trout fillets, Cajun seasoning, lemon juice, and mustard until well blended. Place flour in a shallow container.  Dip each fillet into flour. 

In a large pan, heat enough oil to fill the bottom of the pan.  Fry fillets two at a time, until each side is golden brown and fillets are flaky and cooked through.  Repeat with remaining fillets.

Shrimp Etouffee

Since I'm a lifelong Southern girl, it's kind of a shame that this is the first time I've cooked Shrimp Etouffee.  I wanted to make something with shrimp other than my usual stew or pasta, so  I decided to try out etouffee.  It was a bit too spicy for us, but my two year old ate three bowls, minus the shrimp of course, so it has the picky eater's stamp of approval.

Not such a lovely presentation in the pot, right?  But it looks(and tastes great!) over rice!

Shrimp Etouffee

1/2 cup oil

3/4 cup all purpose flour

1/2 cup finely diced onion

1/2 cup finely diced green pepper

3 tbs minced garlic

1 tsp Cajun seasoning(I use Zatarain's)

1 tsp black pepper

salt to taste

a splash or 2 of Tobasco sauce(omit if you don't like spice)

1 cup seafood stock, clam juice, or water

1 can mild Rotel

1 lb. peeled and deveined shrimp

parsley for garnish

rice(I used brown rice)

Make a roux with the oil and flour.  Add more flour if it's too thin.  Cook over medium-low to medium heat, stirring constantly, until roux becomes caramel colored, about 20-30 minutes.  Turn heat to low. Add onion, pepper, and garlic.  Cook for 5 minutes, or until onions become transparent and soft.  Add Cajun seasoning, pepper, and salt to taste.

Add seafood stock, clam juice or water along with Rotel slowly, stirring to incorporate.  Add more water as necessary.  Bring to a boil, then simmer on low for 15-20 minutes, stirring occasionally to prevent sticking.  Add shrimp and allow them to cook until pink, about 5 minutes.  Serve over rice.