Spice up dinner with a peppy shrimp dish complete with a biscuit topper.
Louisiana-Style Shrimp Casserole
- Prep Time 20 min
- Total 50 min
- Servings 4
- Ingredients 12
Ingredients
- 2 tablespoons butter or margarine
- 1 clove garlic, finely chopped
- 2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
- 1/4 cup finely chopped celery
- 2 tablespoons Original Bisquick™ mix
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper sauce
- 12 oz cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
- 3/4 cup Original Bisquick™ mix
- 1/4 cup milk
- 1 egg
Instructions
-
Step1Heat oven to 400°F. 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.
-
Step2Stir 2 tablespoons Bisquick 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.
-
Step3In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.
-
Step4Bake 20 to 30 minutes or until crust is golden brown.
Nutrition
320
Calories
12g
Total Fat
24g
Protein
29g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 6g
- 28%
- Trans Fat
- 1 1/2g
- Cholesterol
- 235mg
- 78%
- Sodium
- 870mg
- 36%
- Potassium
- 550mg
- 16%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 2g
- 11%
- Sugars
- 7g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 30%
- 30%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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