Louisiana-Style Shrimp Casserole
Spice up dinner with a peppy shrimp dish complete with a biscuit topper.
Prep Time: 20 minutes
Total Time: 50 minutes
Makes: 4 servings
2 tablespoons butter or margarine
1 clove garlic, finely chopped
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4 cup finely chopped celery
2 tablespoons Original Bisquick® mix
1 can (14.5 oz) diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
12 oz cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4 cup Original Bisquick® mix
1/4 cup milk
Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add garlic, stir-fry vegetables and celery; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.
Stir 2 tablespoons Bisquick mix into vegetable mixture until blended. Stir in tomatoes, salt, pepper sauce and shrimp. Reduce heat to medium-low. Cook about 7 minutes, stirring occasionally, until bubbling and thickened. Pour shrimp mixture into ungreased 8-inch square (2-quart) glass baking dish.
In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.
Bake 20 to 30 minutes or until crust is golden brown.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make the shrimp filling ahead, spoon into the baking dish, cover and refrigerate. When ready to bake, just stir up the Bisquick mix topping and bake as directed.
Jazz up the look of this seafood sensation by sprinkling the top of the unbaked casserole with a tablespoon of chopped fresh parsley and a teaspoon of Cajun seasoning.
This southern favorite tastes just as delicious with 2 cups diced cooked chicken in place of the shrimp.
1 Serving: Calories 320 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1 1/2g); Cholesterol 235 mg; Sodium 870 mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 7g); Protein 24g Percent Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 15%; Iron 25%
Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meats;
0 High-Fat Meat; 2 Fat;
Carbohydrate Choices: 2;
*Percent Daily Values are based on a 2,000 calorie diet.