Louisiana Style Shrimp Casserole

Spice up dinner with a peppy shrimp dish complete with a biscuit topper.

Yield

4 servings

Ingredients

2 tablespoons butter or margarine
1 clove garlic, finely chopped
2 cups frozen bell pepper and onion stir-fry (from 1 pound bag)
1/4 cup finely chopped celery
2 tablespoons Original Bisquick^® baking mix
1 (14.5 ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
12 ounces cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4 cup Original Bisquick^® baking mix
1/4 cup milk
1 egg

Directions

Preheat oven to 400°F (204°C). 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.

Stir 2 tablespoons baking 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.

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

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

Estimated Time

Preparation Time: 20 minutes
Bake Time: 30 minutes

Additional Information

Make the shrimp filling ahead, spoon into the baking dish, cover and refrigerate. When ready to bake, just stir up the baking mix topping and bake as directed.

Jazz up the look of this seafood sensation by sprinkling the top of the unbaked casserole with a tablespoon of chopped fresh parsley and a teaspoon of Cajun seasoning.

This southern favorite tastes just as delicious with 2 cups diced cooked chicken in place of the shrimp.

Nutritional Information

Amount per serving: Calories 320 (Calories from Fat 110), Total Fat 12 g (Saturated Fat 6 g, Trans Fat 1 1/2 g), Cholesterol 235 mg; Sodium 870 mg; Total Carbohydrate 29 g (Dietary Fiber 2 g, Sugars 7 g), Protein 24 g; Exchanges: 1 1/2 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 2 Fat; Carbohydrate Choices: 2

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