|Louisiana Seafood Bible, The: Shrimp|
|by Glenda Horst|
There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now consi...
Tip: Try corn casserole for more results.
Results 1 - 10 of 16 for shrimp corn casserole
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Saute okra, onions, ... chili powder, dry shrimp and corn. Devein shrimp, ... in pieces. Add to okra mixture and cook until done. Serve over cooked rice.
Mix corn with melted butter, milk, shrimp, seasonings. Add ... chopped pepper and onion. Bake in casserole dish, biscuit topping for 25 minutes in a hot oven.
Blend and cook slowly until thick. 3 oz. cheese 1 (7 oz.) can cream style corn 1/2 c. diced celery 1 diced onion
Combine soup, milk, ... Add rice and shrimp; mix thoroughly. ... dish. Slightly crush corn flakes; combine with ... over top of casserole. Bake at ... until bubbly. Serves 4-5.
Preheat oven to 350 degrees. Thaw shrimp if frozen. Cut ... into well greased casserole dish. Top with ... shrimp mixture. Bake for 12-15 minutes. Serves 6.
Grease casserole dish. Crush 18 ... crackers with creamed corn, then shrimp. Mix soup, ... 400 degrees for 15 minutes; then at 350 degrees for 30 minutes.
Mix all ingredients, ... Cover and refrigerate until ready. Saute corn flake crumbs and almonds in butter. Put on top and bake at 350 degrees for 40 minutes.
Wash fish fillets and pat dry. Sprinkle each with salt and pepper. Spread 1 tablespoon butter and 1 tablespoon parsley on each fillet. Roll fillets, ...
Boil shrimp. Cook rice ... instructions. Mix all ingredients together in casserole dish. Bake at 350 degrees until heated through, approximately 30 minutes.
Combine all except crumbs, in bowl. Mix and pour into greased round baking dish. Top with crumbs and bake at 350 degrees for 25-30 minutes. 5-6 ...
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