Untitled Document

Casseroles and Stuff
Page 4

Shrimp Dip

1 8 oz package Cream Cheese, softened
1 can tomato soup
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 can mini shrimp, rinsed

Mix. Chill. Serve with favorite crackers.

Contributed by Lisa Bundrick

Garlic Shrimp

Preheat oven 300°

4 dozen med-large fresh shrimp, peeled and deveined
1/4 cup olive oil
1/4 cup chopped fresh parsley
3 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper (to taste)
1/4 teaspoon pepper
1/4 cup better, melted
1/2 cup bread crumbs
1/2 cup freshly grated Parmesan cheese

Arrange shrimp in 11 x 7-inch baking dish; pour oil over shrimp. Combine parsley and next 3 ingredients, sprinkle over shrimp. Cover and bake at 300° for 15 minutes. Turn shrimp over, drizzle with butter, and sprinkle with breadcrumbs and cheese. Bake,uncovered, 5 to 10 more minutes.

Note: This recipe is excellent served over cooked spaghetti, tossed with garlic, butter and parmesan cheese!

Contributed by Lisa Bundrick

Shrimp Creole

1 cup finely chopped shallots or green onions
2 onions diced
1/2 cup red bell pepper
1/2 cup yellow bell pepper
1 large tomato, diced
3 cloves garlic, crushed and chopped
1/4 cup parsley, minced
1 large can tomato paste
1 teaspoon sugar
3 cups chicken or fish stock
Cayenne pepper to taste (start with 1 teaspoon)
2 lbs peeled uncooked shrimp
Cooked white rice
1/2 cup flour and 1/2 cup shortening for roux

To begin, make a dark roux. Add stock, tomato paste, and sugar. Simmer a few minutes. Add all other ingredients except shrimp. Let simmer 45 minutes to an hour. Mixture should be thick; if it is not make a little more roux and ad it to the mixture. Add shrimp. Simmer another 20-25 minutes. Serve of hot, cooked white rice.

Spinach Pasta Salad

1 lb penne pasta
1 box (10 oz) chopped frozen spinach
sundried tomatoes
Feta cheese
olive oil

Defrost and drain spinach really well. Cook pasta and rinse and drain. While pasta is warm mix in all other. Serve best at room temp.

You can be creative and add different things like chopped vegetable, garlic, pesto. Whatever is around the house at the time. This salad is even better the second day!

Contributed by Jeanne Sheppard