Sunday, December 20, 2009

Spicy Southern Shrimp and Pasta Bake

I've had this on our menu for over a week but keep putting it off because it's all nonperishables since we're using frozen shrimp. I'm glad we finally made it because it was delicious! We had some yummy high-quality frozen shrimp, which was great, but they did get overcooked. I would be sure not to cook them too long in the pan so they can do the bulk of their cooking in the oven. We have some left over and I'm not too sure how yummy that will be, but it was really great fresh out of the oven. I would make this again.


Spicy Southern Shrimp and Pasta Bake
Jamie Deen, Bobby Deen and Melissa Clark
The Deen Bros. Take It Easy

5 tablespoons unsalted butter
1 cup finely chopped onions
3/4 pound large shrimp, peeled, deveined, and cut into thirds
1 cup frozen corn kernels, thawed
1 cup frozen sliced okra, thawed
1/2 teaspoon salt
1/2 teaspoon Cajun seasoning
One 24-ounce jar tomato sauce
1/2 cup cream cheese (4 ounces)
1 pound corkscrew pasta, cooked and drained
2/3 cup plain unseasoned bread crumbs (Note: We used panko)

1. Preheat the oven to 400°F.

2. Melt 2 tablespoons of the butter in a very large skillet over medium-high heat. Add the onions and cook for 5 minutes, or until translucent. Add the shrimp, corn, okra, salt, and Cajun seasoning. Cook, stirring, for 2 to 3 minutes, or until the shrimp are almost opaque. Add the tomato sauce and cream cheese and cook, stirring, for 3 to 4 minutes, or until the sauce is smooth.

3. Place the pasta in a 9 x 13-inch baking dish. Pour the shrimp mixture over the pasta and stir well.

4. Return the skillet to the heat and melt the remaining 3 tablespoons butter. Add the bread crumbs and stir until well coated.

5. Top the casserole with the bread crumbs and bake for 15 to 20 minutes, or until golden brown.

Serve immediately.

Yield: 4-6 servings

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