Shrimp Almondine Casserole Recipes

GARLIC SHRIMP CASSEROLE

Steps:

• Place the cleaned shrimp, olive oil, garlic, salt, and pepper into a 1-gallon zip-top bag, seal, and toss to combine. Allow to sit at room temperature for 30 minutes.
• Heat a 10-inch cast-iron skillet over medium heat for 5 minutes. Add the shrimp along with the marinade to the pan. Sauté, tossing continuously, just until the shrimp begin to turn opaque in the center, 3 to 4 minutes. Serve immediately and save leftovers for garlic shrimp casserole.
• Heat oven to 350ºF.
• Place the cornstarch and water into a small jar, seal, and shake to combine. Whisk together the chicken stock and cornstarch slurry in a 3-quart saucier and set over medium-high heat. Bring to a simmer and cook for 3 minutes. Add the cream and red pepper flakes and stir to combine. Remove from the heat.
• Place the rice, leftover garlic shrimp, and vegetables into a 9-by-11-inch baking dish. Pour the cream mixture over the leftovers and press down to evenly distribute the liquid. Sprinkle the panko evenly over the top and bake until the mixture is hot and bubbly, about 25 minutes. Turn the broiler to high and brown the panko until golden, 2 to 3 minutes. Cool for 15 minutes before serving.

FISH ALMONDINE

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
• Add the parsley and toss it in . . .
• Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
• Dredge both sides of the fish in the flour, shaking off any excess.
• Spread a generous tablespoon of mayonnaise over each piece of fish . . .
• And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
• Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.

CREAMY SHRIMP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
• Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
• Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
• Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
• Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.

INSTANT POT INDIAN SHRIMP BIRYANI

Steps:

• Mix the yogurt with the mint and cilantro in a small bowl until well combined. Cover and refrigerate until ready to use.
• Toss the shrimp with 1/4 teaspoon of the curry powder, 1 teaspoon salt and a few grinds of black pepper. Turn a 6-quart Instant Pot® to the saute setting (see Cook's Note) and add 4 tablespoons of the butter. When melted, add half of the shrimp and cook, tossing once or twice, until the shrimp are just turning orange and starting to brown but are not completely cooked, 3 to 4 minutes; transfer to a plate. Repeat with the remaining shrimp. Set aside.
• Melt the remaining 2 tablespoons butter. Add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, turmeric, paprika, garlic and remaining 1 teaspoon curry powder and cook until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Add the rice, 1 1/2 cups water, 2 teaspoons salt and a few grinds of black pepper and stir to combine.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being care of any remaining steam, unlock and remove the lid. Add the shrimp to the pot and stir to combine with the rice. Turn the pot to the normal saute setting and put on the lid. Let the shrimp cook until completely opaque throughout, 1 to 2 minutes. Serve in bowls with a dollop of herbed yogurt.

GARLIC ALMOND SHRIMP

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside., In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer. , Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired.

SOLE ALMONDINE WITH SHRIMP

Steps:

• Sauce:.
• Melt 2 tablespoons butter in medium saucepan add.
• celery, onions and mushrooms cooking until soft
• Add flour and cook for 2-3 minutes.
• Pour in fish or chicken stock, stirring and cooking until thickened.
• remove from heat.
• Sole:
• Season flour with salt and pepper
• beat egg with 2 Tbsp water.
• Mix bread crumbs and ground almonds together in shallow pan.
• Dredge sole in flour, then dip in egg and then coat in the bread crumb mixture.
• Add remaining butter and olive oil on large frying pan and quickly brown sole.Place peice of sole in a bakeing pan top with shrimp and then with sauce.
• bake at 400 for about 10 minutes.