Louisiana Shrimp Bake Recipe #153778
This is kinda like etouffee..sort of. I thought it was delish sounding when I heard about it. I have tweaked it a bit from the original, since I hate hard-boiled eggs and didn't have any cooking sherry. I replaced the sherry with some Old Bay (which I have just discovered in '05) and didn't replace those nasty eggs with anything. The recipe calls for a pound of tomatoes. Since I usually make this in the fall/winter, I use DM's home-canned tomatoes in some juice. I really like this - some Southern comfort food at its best.
45 min | 20 min prep
SERVES 6 -8
- 1 cup celery, sliced thin
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1/4 cup butter or margarine
- 1/4 cup flour (self-rising or a.p.)
- 1 1/2 teaspoons salt
- 16 ounces tomatoes with juice
- 1/2 lb frozen shrimp
- Old Bay Seasoning, to taste
- 1 1/2 cups shredded cheddar cheese
- 3 cups cooked rice
- Sauté celery, onion, and green pepper in butter in a medium saucepan until soft. Blend in flour and salt; cook until bubbly.
- Stir in tomatoes, shrimp, and Old Bay.
- Bring to a boil and simmer, covered, for about 10 minutes.
- Pour into a 2-quart casserole. Bake at 375°F for 25-30 minutes.
- When serving, place rice on plate; spoon casserole over rice and top with cheese.
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5 stars