Archive for the ‘Seafood – Shrimp/Prawn’ Category
Shrimp Stuffed Peppers
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made these on 7 Aug 2021 and was pleasantly surprised, easy to put together and very nice flavor. I also updated the recipe with my findings as well.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3 cups cooked shrimp, diced
- 6 small green bell peppers, or 3 medium
- 1 can seasoned tomato sauce, (15 oz / 435 g)
- 2 cups cooked rice
- 1 cup mayo
- 2 tablespoons onion, diced
- salt and pepper, as desired
Instructions
- For the shrimp, I used 2 bags of Walmart brand, frozen, cooked, large, peeled, deveined, tail on shrimp. I thawed them, removed the tails, and chopped them. This was just a bit over 3 cups, each bag was 12 oz / 340 g.
- Cut the tops off the peppers, remove seeds and membrane.
- Place the peppers in small amount of boiling salted water, cover, and steam for 5 minutes, drain. Sprinkle insides with salt.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- In a mixing bowl, add remaining ingredients except the tomato sauce. Mix together and season with salt and pepper as desired.
- Fill peppers and place upright in the baking pan. Spoon the tomato sauce around the peppers.
- Bake for 30 minutes.
- Place peppers on a serving plate, spoon sauce over them, serve and enjoy.
Notes
Fair cost depending on where you source the shrimp from.
Variant: 1. I am planning on making this first as listed, then I am going test out using various cooked seasoned rice in place of the cooked rice. List of seasoned rice is here for rice cooker recipes and here for stovetop recipes. I will report my finds here as well. 2. Use 1 cup diced shrimp and 1 cup of boneless skinless white fish, both cooked. 3. Use a combination of shrimp, fish, and crab meat.
Updated on 7 August 2021.
Golden Shrimp Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 8 slices bread, slightly dry, cubed
- 2 cups sharp Cheddar cheese, shredded, (8 oz / 226 g)
- 2 cups cooked shrimp, peeled, deveined, tails removed
- 1 can mushrooms, sliced, (4 oz / 113 g)
- 3 eggs
- ½ teaspoon salt
- ½ teaspoon dry mustard
- dash black pepper
- dash paprika
- 2 cups milk
Instructions
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan and grease with butter or cooking spray.
- Place ½ the bread cubes on the bottom of the prepared baking pan.
- Add the shrimp on top of the bread, then sprinkle the mushrooms on the shrimp.
- Sprinkle ½ the cheese on top.
- Add the rest of the bread cubes, then top that with remaining cheese.
- In a mixing bowl, add the eggs, salt, dry mustard, pepper, paprika, and milk. Whisk together.
- Pour milk mixture evenly over the casserole.
- Bake for 45-50 minutes or until just set.
- Serve and enjoy.
Notes
Fair cost per serving depending on where you can source the shrimp.
Shrimp New Orleans
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 2 tablespoons butter
- ½ cup green bell pepper, diced
- ½ cup onion, diced
- 3 cups cooked shrimp, peeled, deveined, tails removed
- 1 tablespoon lemon juice
- 2 cups cooked rice
- 1 can condensed tomato soup, Shortcut
- ¾ cup half and half cream
- ¼ cup dry white wine
- ¾ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ cup toasted slivered almonds
Instructions
- Preheat your oven to 180° C (350° F), get out and grease a 2 quart casserole with butter or cooking spray.
- Melt the butter in a large non stick pan, when hot, cook the bell pepper and onion until tender.
- Stir in remaining ingredients except the almonds.
- Pour mixture into the prepared casserole.
- Bake for 30 minutes or until bubbly.
- Top with the almonds, serve and enjoy.
Notes
I will say Fair cost per serving based on where you source the shrimp from.
Shortcut: Condensed Tomato Soup.
Shrimp Pinwheel Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- ¼ cup butter, (½ stick / ¼ block)
- ⅓ cup green bell pepper, diced
- ¼ cup onion, diced
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- black pepper, as desired
- 2 cups diced tomatoes, canned - drained, or fresh
- 1½ cups Cheddar cheese, shredded
- 1½ cups cooked shrimp, peeled, deveined, tails removed
- ¾ cup peas, cooked or canned, drained
- 1 recipe Pinwheel Biscuits, Link in Notes
Instructions
- Melt butter in a large non stick pan, when hot, add the bell pepper and onion. Cook until just tender.
- Stir in the flour, season with the salt and black pepper as desired.
- Stir in the tomatoes and cook until mixture has thickened.
- Add the cheese and stir until it is melted in.
- Stir in the shrimp and peas.
- Preheat your oven to 230° C (450° F), get out and grease a 2 quart casserole with butter or cooking spray.
- Pour mixture into the prepared casserole.
- Top casserole with Pinwheel Biscuits.
- Bake for 15-20 minutes or until biscuits are done.
- Serve and enjoy.
Notes
I will say Fair cost per serving based on where you source the shrimp from.
Additional recipe: Pinwheel Biscuits.
Rice & Shrimp Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- ¼ cup onion, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- black pepper, as desired
- 1 cup half and half cream
- ½ teaspoon Worcestershire sauce
- ⅔ cup mushrooms, sliced, sautéed, drained
- 2 cups shrimp, peeled, deveined, tails removed, cooked
- 2 cups hot cooked rice
- ½ cup sharp Cheddar cheese, shredded
- ½ cup butter crackers, crushed
Instructions
- First thing you will have to do is prepare the mushrooms, shrimp, and rice.
- Melt the butter in a large non stick pan, when hot, cook the onion until soft and just starting to lightly brown.
- Stir in the flour and season with salt and pepper as desired.
- Slowly stir in the cream then stir in the Worcestershire sauce. Stir and cook until sauce thickens.
- Stir in mushrooms and shrimp, heat through.
- Preheat your oven to 180° C (350° F), get out a 1½ quart casserole.
- Add the rice to casserole.
- Pour the shrimp mixture over the rice.
- Sprinkle casserole with the cheese. Sprinkle the cracker crumbs around the edge of the casserole.
- Bake for 20 minutes.
- Serve and enjoy.
Notes
Fair cost per serving depending on where you can source the shrimp from.
Seafood Fancy
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Casserole (1 quart)
Ingredients
- 1 cup crab meat, canned (drained, flaked), fresh cooked
- 1 cup shrimp, canned (drained), fresh cooked, peeled, chopped
- 1 cup celery, diced
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 1 cup mayo
- 1½ teaspoon Worcestershire sauce
- ½ teaspoon salt
- black pepper, as desired
- 1 cup soft breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 180° C (350° F) and get out a 1 quart casserole.
- In a mixing bowl, add all the ingredients except the breadcrumbs and melted butter. Mix together.
- Pour into the casserole and spread out evenly.
- In a small bowl mix together the breadcrumbs and melted butter, sprinkle evenly over the casserole.
- Bake for 45-50 minutes or until heated through and the crumbs are golden brown.
- Serve and enjoy.
Notes
Fair cost per serving, depending on where you are sourcing crab and shrimp from. I will be using fresh blue crab from local fishermen and fresh shrimp from a local farm.
Seafood Scampi Kabobs
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list.
Equipment
- Electric BBQ/Broiler
- Toaster Oven (with top and bottom elements)
- Skewers (12 inch)
Ingredients
- 12 sea scallops
- 12 jumbo shrimp, peeled, deveined, tails removed
- 6 slices bacon
- 6 skewers, 12 inch
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ cup vegetable oil
- ½ cup lemon juice
- 1 tablespoon onion, grated
- black pepper, to taste
- paprika, to taste
Instructions
- For each skewer, you are going to use 2 scallops, 2 shrimp, and 1 slice of bacon. Weave the bacon over and under each scallop and shrimp, alternating the scallops and shrimp. End result will be bacon between each scallop and shrimp.
- In a small bowl, mix together the garlic, salt, oil, lemon juice, and onion.
- Brush kabobs kabobs with mixture and season with black pepper and paprika as desired.
- Broil for 15-20 minutes, turning and brushing on dressing as needed until bacon is cooked, and seafood slightly browned.
- Serve with a salad or rice, enjoy.
Notes
Fair cost per serving until I can reliably price the scallops.
Brown Rice Supper
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 tablespoons vegetable oil
- Meat Option
- ½ cup Vegetable Option
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 cup dry brown rice
- 1 can Soup Option, (10½ oz / 298 g)
- 1 can stewed tomatoes, undrained, (14½ oz / 411 g)
- ½ cup water
- 1 teaspoon Herb Option
OPTIONS
Meat - Use 1 Item
- 1 kilo chicken thighs and drumsticks, (2 lb)
- 4 pork chops, ½ inch thick
- 4 smoked pork chops, ½ inch thick
- 500 grams shrimp, peeled, deveined, tails removed
Vegetable - Use 1 Item
- green bell pepper, diced
- mushrooms, sliced
- celery, diced
- zucchini, sliced
Soup - Use 1 Item
- condensed chicken broth
- condensed beef broth
- condensed chicken gumbo
- condensed chicken with rice soup
Herb - Use 1 Item
- dried basil
- dried thyme
- dried marjoram
- dried tarragon
Instructions
- Heat the oil in a large 6 quart pot on medium heat, when hot, add the Meat Option and brown on all sides. Do not cook the shrimp. Remove the meat from the pot.
- To the dripping in the pot, add the Vegetable Option, onion, and garlic. Cook until the vegetables are tender. Stir often.
- Add the rice, stirring constantly and cook for 1 minute.
- Stir in the Soup and Herb Options, tomatoes with their juice, and water.
- Arrange the chicken or pork on top of the rice, do not add the shrimp. Bring to a boil then reduce to low. Cover and simmer for 1 hour or until the rice is tender. Stir occasionally, if mixture appears dry, add more water during cooking. If using the shrimp, add during the last 10 minutes of cooking.
- When the rice is tender, remove from heat and remove the cover, let pot sit 5 minutes.
- Serve and enjoy.
Notes
Low cost per serving is using the chicken or pork, and may be Fair cost per serving if using shrimp.
Jambalaya
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams Andouille sausage, sliced, (1 lb)
- 1 cup onion, diced
- 1 cup green bell pepper, diced
- 2 cloves garlic, minced
- 2 cups dry white rice
- 2 cups chicken broth, Shortcut
- 1 bottle pale ale, (12 oz / 330 ml)
- 1 can diced tomatoes, with green bell pepper and onion, Del Monte brand, (14 oz / 411 g)
- 1 teaspoon Cajun seasoning, Shortcut
- 500 grams medium shrimp, peeled, deveined, cooked, (1 lb), Shortcut
- fresh parsley, chopped, for garnish
Instructions
- Brown the sausage in a large pot or Dutch oven on medium high heat. Drain fat.
- Add the diced onion, bell pepper, and garlic. Cook 2-3 minutes or until the onion and bell pepper are tender.
- Stir in the rice, broth, and beer. Bring to a boil then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
- Stir in the canned tomatoes and Cajun seasoning, cook for 5 minutes.
- Stir in the shrimp, cook 2-3 minutes to heat the shrimp through.
- Ladle into bowls, garnish with some chopped parsley as desired, enjoy.
Notes
The Cajun sausage may be available in high end Western markets in the larger cities, so I will say this is high cost per serving. I am going to research making Andouille sausage and will add that shortcut after I have made it.
Shortcuts: Chicken Broth (Pressure Cooker), Cajun Seasoning, Sautéed Shrimp.
