Shrimp Casserole: Easy, Cheesy, Comforting Recipe
A creamy, savory shrimp casserole loaded with tender shrimp, juicy vegetables, and a rich sauce, all topped with crunchy breadcrumbs. This comforting dish is perfect for family dinners or special occasions, combining Southern flair with elegant seafood flavors. Easy to prepare and deliciously satisfying.
Ingredients
- 1 ¼ pounds large peeled and deveined shrimp 21-30 count, tails removed
- 6 tablespoons butter divided
- 1 medium onion finely chopped
- 2 stalks celery chopped
- 1 medium red bell pepper finely chopped
- 3 cups water
- 1 ½ cups white long-grain rice preferably parboiled
- 1 can 5-ounce whole water chestnuts, halved and chopped
- 1 cup half and half
- ½ cup mayonnaise
- ¼ cup tomato puree
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- ¼ cup chopped fresh parsley divided
- 1 container 8-ounce jumbo lump crab (optional)
- 1 ½ cups coarse fresh breadcrumbs
Instructions
- Preheat oven to 375°F; butter or spray a 13x9-inch baking dish.
- Boil shrimp in salted water for 30 seconds to 1 minute; drain and cool.
- Sauté onion, celery, and red bell pepper in 4 tablespoons butter until softened.
- Add water, salt, and pepper; boil, then add rice, cover, and cook until done.
- Cool rice mixture; stir in water chestnuts, half and half, mayonnaise, tomato puree, lemon juice, paprika, cayenne, nutmeg, and parsley.
- Layer 1/3 of rice in dish, then half shrimp, then half crab (if using); repeat layers ending with rice.
- Combine breadcrumbs with remaining butter, sprinkle over casserole.
- Cover loosely with foil; bake for 30-40 minutes until heated through, removing foil last 10 minutes.
- Serve hot.
Notes
Don’t overcook shrimp to keep it tender. Use crab for extra luxury or omit for simpler flavor. Can be prepared ahead and baked later. Adjust spice level to taste.