LITTLE SHRIMP CASSEROLES 4 tablespoons unsalted butter, softened 2 teaspoons chopped garlic (2 cloves) 1/4 cup minced scallions 1/2 cup coarsely chopped white button mushrooms 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoons canola oil, divided use 1 pound large shrimp (about 24), shelled and deveined 1 cup fresh bread crumbs

Toss shrimp with garlic, scallions, and mushrooms, top with crumbs, and bake. Yield: 6 Servings. This couldn't be simpler. Goes great with a green salad and rice. It's a perfect party dish: you can do the advance preparation hours ahead, and the individual gratins mean no serving up at the last minute. A noodle, crab, shrimp, and vegetable casserole that is creative, and to my tastebuds, delicious. About 30 minutes before serving time, heat the oven to 425 degrees. Jenny's little shrimp casseroles.

Click "Show Link" to generate a url you can copy and paste to your favorite social media site, personal website, blog, etc to share. Little Shrimp Casseroles. Divide the mixture among four individual gratin dishes with about 1-cup capacity or spoon into one large gratin dish … Recipe Type: S Recipes Recipe Preparation: bake Cooking Temperature: Recipe Serves: 6. Save this Little shrimp casseroles recipe and more from Fast Food My Way to your own online collection at EatYourBooks.com Free Recipe Jenny s Little Shrimp Casseroles. Public Recipe Share. Add the shrimp and toss to mix well. Sprinkle the shrimp mixture with the crumbs, and pour the wine on top.

Ingredients for Jenny s Little Shrimp Casseroles Recipe. Serve with sour cream and salsa on the side. Measure Ingredient; 9 cups: Water: 3 pounds: Unpeeled medium-size fresh shrimp: 1 tablespoon: Lemon juice: ½ cup: Chopped green pepper: ¼ cup: Chopped onion: 2 tablespoons: Butter or margarine, melted: 1 can: Cream of celery soup, undiluted: 1 cup: Half-and-half: ¼ cup: Dry sherry: ½ teaspoon: Salt : ½ teaspoon: … Little Shrimp Casseroles: (adapted from Jacques Pepin's recipe) 4 tablespoons unsalted butter, softened 4 garlic cloves, minced 1/4 cup minced scallions fresh chopped parsley dash of hot pepper flakes 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoons canola oil 1 pound large shrimp (about 24), shelled and deveined Enchiladas with shrimp marinated in garlic, olive oil, ginger, blended cheeses and hot sauce, covered with salsa.