Shrimp and Crab Casserole
Updated: Mar 23
Shrimp are in season. One of the many things I miss about living in New Orleans, is driving to Westwego to buy fresh shrimp for tonight’s dinner. Nothing can compare to buying, cooking and eating shrimp that were in the water earlier that day. This week, two shrimp recipes.
1 pound Shrimp (41-50 count), peeled and deveined
Creole Seasoning to taste
1 Lemon, grated zest and juice, in all
3/4 stick Butter
1 pound White Crabmeat
1/4 teaspoon Cayenne Pepper
4 cloves Garlic, crushed
2 cups Bread Crumbs
2 tablespoons fresh Flat-leaf Parsley, chopped
2 tablespoons fresh Chives, chopped
2 tablespoons fresh Lemon Thyme, minced
2 tablespoons fresh Lemon Basil, chopped
1/2 bunch Green Onions, chopped
1 1/2 cups Half-and-Half
Preheat oven to 350℉.
Rinse, drain and lightly season shrimp with Creole seasoning, 1/2 of lemon zest and juice, set aside. Repeat seasoning technique with crabmeat. Melt butter in a skillet, sprinkle with Creole seasoning, cayenne, and garlic. Toss crumbs in butter mixture until lightly toasted. Stir in fresh herbs and set aside. Lightly butter a 1 1/2 quart casserole dish. Begin layering the dish with the ingredients, starting with 1/2 of the shrimp followed by a layer of 1/2 of the crabmeat. Top this layer with some of the green onions and breadcrumb mixture. Repeat layering the casserole again, until all of the ingredients are used. You should end with breadcrumbs at the top of the dish. Gently pour half-and-half over top. Bake until top is golden brown, approximately 45 minutes. Serve.
Good Cooking, Good Eating and Good Living!!!