#2310 - Shrimp and Crab Casserole

(by Shirley McNevich)

1 1/2 lbs. frozen cooked shrimp (thawed, peeled and drained)
1/2 cup chopped green bell peppers
1 small onion (chopped)
1 1/2 cups mayo
1 small can button mushrooms (drained)
1/2 lb. lump crab meat (flaked)
1/3 cup chopped parsley
2 cups cooked rice
1 pint frozen peas (thawed and drained)

Butter a 2 qt. casserole dish. In a bowl add green bell peppers, chopped onions, mayo, mushrooms, flaked crab meat, chopped parsley, cooked rice, and drained peas--stir to mix. Add shrimp--stir gently to mix. Cover and refrigerate overnight. The next day add some fresh ground pepper to the top (if you wish), place casserole into a cold oven, turn oven to 350 degrees and bake at 350 degrees for 1 hour or until heated through.

#2130 - Skillet Shrimp and Rice

(by Shirley McNevich)

1/2 cup chopped onions
1 green bell pepper (chopped)
1 cup finely chopped celery
2 cloves garlic (minced)
1 tsp. salt
1lb. frozen shrimp (thawed, peeled, rinsed and drained--de-veined if needed)
1/4 cup butter
1 - 15oz. can Hunt's tomato sauce
1 cup water
2 tsp. parsley
3 cups cooked rice

In a skillet add butter, chopped onions, chopped celery, chopped green bell peppers and minced garlic--cook/stir over medium heat until tender. Remove from heat--add tomato sauce, water, salt and parsley--stir. Return to heat--stir/simmer until hot. Add shrimp--cook/stir until boiling. Cover the skillet with a lid--turn heat to simmer, then simmer for 20 minutes or until shrimp are pink. Serve mixture over cooked rice.

#1144 - Steamed Shrimp and Beer

(by Shirley McNevich)

Old Bay Seasoning
2 1/2 cups cider vinegar
2 1/2 cups warm beer
5lb. frozen shrimp (thawed)--do NOT peel the shrimp before cooking

In a large Dutch oven add cider vinegar and warm beer--stir. Turn heat to medium and bring to a boil. Once boiling, add a steamer basket to the top of the Dutch oven and add half of the shrimp--sprinkle each layer of shrimp with Old Bay seasoning--LOTS if you like it really spicy. Keep the heat at medium while steaming the shrimp--place the lid of the Dutch oven on top of the shrimp so they will cook faster. When the shrimp turn pink they are done. Repeat with the second half of your shrimp. Note: watch the liquid carefully--if you start running out of liquid in the bottom of the Dutch oven, add a little more beer and cider vinegar--don't let it go dry.