Shrimp, Crab & Pasta Casserole
Karan Blankenship
Daddy, Dennis and Shelley are particularly fond of the spicy version of this casserole with extra cayenne.
ingredients
- 2 pounds steamed, peeled shrimp
- 1 stick margarine or butter
- 4 stalks chopped celery
- 1 green or red bell pepper, chopped
- 1 bunch green onions, chopped
- 3 cloves garlic, minced or crushed
- 1 lb. Mexican Velveeta, mild or spicy
- 1 pint Half & Half
- 12 oz bag pasta (spirals or shells)
- 1/2 cup flour
- Tony Sachere’s seasoning
- cayenne
- Parmesan cheese
- 1-2 cans crabmeat optional
directions
- 1
(Ask your grocer’s seafood dept.to steam the shrimp for you with mild spices.) Chill in refrigerator and peel when cooled. Refrigerate again.
- 2
Boil a 12 ounce bag of your favorite chunky pasta. Don’t overcook. You’ll bake it later.
- 3
Saute’celery, bell pepper, green onions, and garlic in 1 stick of butter. When vegetables are almost cooked through, add 1/2 cup flour and make a light roux.
- 4
Stir often, cooking 5-6 minutes until golden brown. Add 1/2 cup water and mix well.
- 5
Add 1 lb. Mexican Velveeta in chunks and let it melt.
- 6
Add 1 pint Half & Half and cook low heat 5-10 minutes, stirring constantly. Season to taste.
- 7
Mix in 2 pounds of peeled shrimp.
- 8
Gently fold in crab meat.
- 9
Butter a large casserole dish.
- 10
Layer in order:
- 11
1. Pasta
- 12
2. seafood mixture
- 13
3. cayenne to taste
- 14
4. Sprinkle liberally with Parmesan.
- 15
Bake 20 minutes at 350 degrees.
- 16
Let it “set” 15-20 minutes after removing from oven.
notes
This recipe originally called for crayfish tails, but Dennis and I like it better with shrimp and crab.
Source: Georgetta Douchette
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