The Eat Food NOT Money Cookbook

Louisiana-Style Shrimp Casserole

I thought this would be a perfect recipe to post for Fat Tuesday! I got this from the Bisquick version of my Betty Crocker newsletter 🙂 Good stuff! And don’t forget your King Cake!

Louisiana-Style Shrimp Casserole

Prep Time: 20 min
Total Time: 50 min
Makes: 4 servings

What you’ll need:

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
1 egg

1. 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.

2. 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.

3. In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.

4. Bake 20 to 30 minutes or until crust is golden brown.

Cost:
butter – $1.75/pound
garlic cloves – $1.12
frozen mixed vegetables – $2.12
celery – $0.99
biscuit mix – $3.00
diced tomatoes – $0.89
1/2 lb 30/40 shrimp – $2.50
milk – $3.99/gallon
eggs – $1.09/ dozen
Total – $10.67

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February 24, 2009 - Posted by | -casseroles, -party ideas, -shrimp, HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES, SEAFOOD/FISH | , , , , , , ,

1 Comment »

  1. Hi,Wow..Your posting is very interesting…Keep writing..

    Comment by Femin Susan | February 25, 2009 | Reply


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