Royal Seafood (Shrimp) Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Cans condensed Cream of Shrimp soup
(You can use Mushroom or Celery or a mixture)
1/2 Cup mayonnaise (not Miracle Whip)
1/2 Small onion grated
(Be careful about the onion, do not use too much)
salt, white pepper, seasoned salt, ground nutmeg and cayenne
pepper.
3/4 Cup milk
3 lbs. Shrimp, cleaned & cooked (tails off/deveined)
1 Can flake/shredded crab meat (7 1/2 oz.)drained
1 Can sliced water chestnuts (5 oz.) drained.
1 1/2 Cups sliced celery
1 1/3 Cups uncooked white long-grain rice
paprika and sliced almonds
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Directions: |
Directions:Cook your shrimp and your rice (dry & fluffy) so they are both ready to add the mixture
Preheat over to 350*
Blend soup with mayonnaise in a large bowl and stir until smooth. Add onion, then milk- now begin adding seasoning: use a heavy hand because rice is bland and so is seafood - be a bit cautious with the cayenne pepper. When mixture is well seasoned, combine with all the other ingredients except paprika and almonds. Check seasoning: add a few tablespoons of milk if mixture seems dry; it should be moist. Turn into a large buttered casserole dish (about 13' long) sprinkle with paprika then scatter almonds generously over top.
Bake uncovered at 350 for about 30 minutes, or until hot and bubbly.
Freezes and reheats well. |
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Number Of
Servings: |
Number Of
Servings:10 servings |
Personal
Notes: |
Personal
Notes: Regarding seasonings estimated measurements are:
1 1/2 Tsp salt:, 1/2 Tsp white pepper, nutmeg and cayenne. You can always add salt at the table and modify the measurements if you think you need more of something next time
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