Louisiana Shrimp Casserole Recipe - Allrecipes.com
Louisiana Shrimp Casserole Recipe
  • READY IN 40 mins

Louisiana Shrimp Casserole

Recipe by  

"Don't let the name fool you, this casserole is NOT spicy, but it sure is delicious!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat the oven broiler. Grease an 8x8 inch baking dish.
  2. Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
  3. Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
  4. Broil 5 minutes in the preheated oven, or until bubbly.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2007

Unfortunately I have no way to edit the recipe (even though I submitted it). I realize this recipe may not be all that "spectacular" to some people -but the beauty of the recipe, is simply that it can be changed easily to suit a person's taste...want it spicy -add some Emeril's bayou blast or cayenne pepper, want more seafood -add some scallops, want a different type of cheese -use cojack, colby, swiss etc., For those who seem to have trouble finding cream of shrimp soup - I have always been able to find it at Albertson's grocery store - I also know the soup can be ordered online, or perhaps ask your grocer if it can be ordered.

 
Most Helpful Critical Review
Feb 26, 2007

I won't waste time w/what's wrong with it. Here's how u fix it.... If u want something vaguely "Louisiana" let's start by adding plenty of creole seasoning and some cayenne pepper. The sauce consistency is nice, but it's so bland that you'll also need soy or tamari sauce to make it pop (I used a decent amount of tamari). Make sure you sautee your mushrooms along w/a few garlic cloves and lovely strips of onion. Season w/oregano, fresh parsley and finish w/a few pats of butter. I can't imagine pairing this w/cheddar cheese, so I topped w/shaved aged asiago. I used fresh mushrooms and cream of portabello mushroom.

 
Nov 30, 2005

Yum! I substituted cream of mushroom soup. Very mild, especially because I don't like strong seafood tastes. It was like "shrimp stroganoff" over rice. Yum!

 
Jan 06, 2008

This is a great recipe, I did customize it a bit after reading the reviews. I cooked the rice in chicken broth instead of water, sauteed a sweet onion, red pepper, and some garlic in butter, then added cream of mushroom soup, lite sour cream, and 4 slices of cooked bacon crumbled up. Also added a little garlic salt, pepper and lemon juice. Poured the mixture on the rice and topped with cheddar/colby jack cheese. Yum! Kids loved it, will make again for sure. Thanks for the recipe Princess!

 
Nov 05, 2006

I only made one change, which was to add some broccoli. It was so good, all I could do was bang my fist against the table and grunt. It was great!

 
Jan 17, 2006

This is a new family favorite. I couldn't find cream of shrimp soup so I used cream of mushroom. This is so tasty!

 
Mar 13, 2006

This is one of those great recipes you can't mess up. I used regular rice, it's what I had. I also used cream of Mushroom soup because it is what I had. I used frozen salad shrimp and just reduced the cooktime, they just had to warm. I also didn't have sour cream so I just used a little milk to mix the sauce. Even though I masacared the recipe it turned out great and my kids loved it. They are big shrimp fans and big rice fans. You can't go wrong.

 
Apr 05, 2008

I tweaked this recipe like everyone else did, but absolutely loved the results! I sauted some green onion and the can of mushrooms in butter. I used the sour cream and cream of mushroom soup and then added about 1/4 cup white cooking wine and a bit of Parmesan cheese. I also cooked the rice in chicken broth. I topped the casserole with about 1/2 cup shredded cheddar. It was creamy and absolutely delicious!

 

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Nutrition

  • Calories
  • 572 kcal
  • 29%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 250 mg
  • 83%
  • Fat
  • 31.9 g
  • 49%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 31.8 g
  • 64%
  • Sodium
  • 1150 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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