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.

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 Alfredo

Shrimp Alfredo

8 oz. whole wheat pasta

2 tbs butter

2 tbs flour

2 cups milk

1 cup shredded Parmesan cheese

salt and pepper

1 tbs olive oil

1 tbs garlic, minced

1 lb shrimp, peeled and deveined

Boil pasta according to package directions.  In a medium saucepan, melt butter.  Whisk in flour and cook for 2 minutes, stirring constantly.  SLOWLY add in milk, stirring until smooth.  Bring to a boil; reduce heat to medium and cook for 5 minutes, or until thickened.  Remove from heat and stir in cheese, salt and pepper to taste.  

In a pan, heat olive oil over medium heat.  Add garlic and cook for 2 minutes.  Add shrimp and cook until pink.  Do not over cook.  Add shrimp to alfredo sauce and serve over pasta.

Shrimp Fettucine

Shrimp Fettucine

1/4 cup onion

1/4 cup green pepper

1/4 cup margarine

4 tbs flour

1 1/2 lbs peeled, deveined shrimp

2 cups half and half(I used whole milk)

8 oz. Velveeta cheese

4 oz. shredded cheddar cheese

1 tbs minced garlic

2 tbs parsley

salt and pepper to taste

16 oz. fettucine

Parmesan cheese

Cook onions and green peppers in margarine in covered saucepan over low heat 15 minutes or until tender.  Stir in flour.  Cook for 15 minutes, stirring frequently.  Add shrimp and cook 10 minutes or until pink.  Stir in half and half, Velveeta, cheese, and garlic.  Simmer covered until the cheese melts.  Stir in parsley, salt, and pepper.  Cook and drain fettucine.  Mix with shrimp mixture.  Spoon into a greased 9" x 13" greased baking dish.  Sprinkle with Parmesan and bake at 350 degrees for 35 minutes.

Grilled Bacon-wrapped Shrimp

The best part about these shrimp is that my husband makes them, so I don't have to lift a finger. They are simple and delicious. I always make myself sick eating them.

Grilled Bacon-wrapped Shrimp

8 oz. shrimp, peeled and deveined

4 oz. light cream cheese

8 slices turkey bacon(more if you need it)

Zatarain's Cajun seasoning

2 tbsp melted margarine

skewers, soaked in water for 30 minutes

Scoop about a teaspoon of cream cheese onto each shrimp. Wrap with half a slice of bacon.  Thread onto skewer, using the skewer to secure bacon. Sprinkle Zatarain's seasoning lightly on shrimp.

Grill over medium heat for 35-40 minutes on top rack, brushing with margarine every few minutes, until shrimp are cooked through and bacon is slightly crispy. 

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.

Shrimp Quesadillas

This is kind of a spin off of Pioneer Woman's Spicy Shrimp. I cooked them last night and used the leftover peeled shrimp to make quesadillas.

Shrimp Quesadillas

1 lb leftover shrimp(Pioneer Woman's recipe)

1 1/2 cups Monterey Jack cheese

8 tortillas

butter or margarine

Melt margarine in a pan on medium heat. Place one tortilla in the pan. Cover with as much cheese and shrimp as you desire. Place another tortilla on top. Cook for a few minutes until tortilla is brown on the bottom. Flip and allow other tortilla to brown. Remove to a plate to cool. Repeat with the rest of the ingredients. Enjoy!