"My grandmother's special recipe and a family favorite in our house. Shrimp, egg noodles, peas and a few mushrooms layered in creamy sauce. Although this recipe yields quite a bit, my family of 4 usually devours the whole dish in one sitting." — cutienut
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shrimp, peeled and deveined
wide egg noodles
1 1/2 tablespoons
2 1/2 cups
salt and ground black pepper to taste
frozen green peas, thawed
1 (4.5 ounce) can
sliced mushrooms, drained
crushed buttery round crackers
cold butter, thinly sliced
I reduced the servings to 4 allowing for faster cooking time on the noodles and baking time. I used canned peas and fresh mushrooms. Also used Sea Salt instead of the Iodized type. I found this to be a tasty recipe and a definate keeper. Thanks!
It's a great recipe for a base but its quite bland. I added old bay to the water for the shrimp, and cooked the noodles in a separate pot. I sauteed two crushed cloves of garlic in the butter before adding the flour, and added black pepper and a dash of dehydrated onions (I have a picky eater that won't eat onions any other way). I also added parmesan to the crushed crackers too. Mega hit at my house.
I made some changes because I didn't have everything on hand. I used elbow macaroni instead of egg noodles, chicken broth instead of most of the milk, Italian bread crumbs and Parmesan instead of butter crackers. I am anxious to try it again using the real ingredients, although my sub's worked deliciously!
A huge hit for all-3 year old grandkids to Grandma and Grandpa. Delish!!!
My family liked this recipe and when we had leftovers they tasted even better so I would consider making this the day before I wanted it and sticking it in the fridge. It did end up taking a lot more than 20 minutes of prep time though!
My changes were to thicken with cornstarch instead of flour, and like others, I added more and different vegetables. I did not have cream so I substituted. What I did to make it not so bland was to brown some minced garlic in the butter and I used dried chopped onion. Additionally, I didn't have any crackers on hand, but I did have some leftover cornbread from the previous morning, so I crumbled that and it worked out.
Next time I might consider browning fresh chopped onion with the garlic, possibly using a dash of chili powder, and I might throw in a can of beans to up the protein content. I will not skip the cream next time as I think the richness will increase the flavor. Definitely sticking with the cornbread topping and may throw a dash of Parmesan on top too.
Going into my "Fish on Friday" file permanently.
Just ok, wouldn't make it for company.
Very interesting combination. We liked it, though. I used milk rather than cream, just because I don't usually keep it around. We will probably make this again, and maybe up the spices. Thanks for sharing!
I thought it was a little bland although the simpleness and creativity was good i think it could have used a little more flavor
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Shrimp Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 107
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