Makes one (13" x 9") pan - about 10 servings - good for company
2 lbs. fresh or frozen small shrimp, shelled and deveined
1 lb. pasteurized lump crabmeat
(or substitute 1 lb. imitation Krab, chunk style, chopped)
1/2 cup butter
1 (8 oz. size) package cream cheese
1 cup chopped onion (1 large)
1 medium red or yellow bell pepper, seeded, deveined, & diced
(or equivalent total amount using both yellow and red bell peppers)
1 cup sliced celery (about 2 stems)
1 Tablespoon minced garlic (about 3 or 4 large cloves – or use bottled)
1 (10-3/4 oz. size) can condensed cream of mushroom soup
1 or 2 (4 oz. size) cans sliced button mushrooms, drained
(or try using 1 can sliced shitake mushrooms or chunked portobellos)
1/2 tsp. dried thyme, crushed
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
1 tsp. bottled cayenne pepper sauce (Crystal, Frank’s, etc.)
3 cups hot cooked rice
3/4 cup shredded sharp cheddar cheese (about 3 ozs.)
1/2 cup fine, dry breadcrumbs
1 Tbsp. poppy seeds
Directions:
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Thaw any frozen seafood. Peel and devein shrimp, if need be, and set aside. (I used cooked, peeled & deveined shrimp to save time.)
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Preheat oven to 350 degrees. Reserve and set aside 2 Tablespoons of the butter. In a saucepan, place the remaining 6 Tablespoons of butter and the cream cheese. Heat together, stirring, over low heat until butter is melted and the cheese is soft and the two are combined. Set aside.
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In a Dutch oven, melt the reserved 2 Tablespoons butter. Stir in the chopped onion, sliced celery, and diced bell pepper. Cook and stir the vegetables over medium to medium-low heat for about 5 minutes or so, or until all are softened. Stir in the minced garlic.
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If using raw shrimp, add them now. Cook them about 4 to 5 minutes, or until they turn opaque and have taken on color. If not using raw shrimp, skip this step and continue with step 5.
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Stir the reserved cream cheese and butter mixture into the food in the Dutch oven. Add the condensed soup, mushrooms, herbs, and hot cayenne pepper sauce. Stir to combine well.
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Gently stir in the cooked shrimp, and either the crabmeat or the chopped imitation Krab. Stir in the cooked rice.
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Transfer the mixture to a 13" x 9" pan or a 3 quart shallow oval or rectangular casserole that has been buttered or sprayed with non-stick spray.
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In a separate bowl, combine the shredded cheese, dry breadcrumbs, and poppy seeds until the mixture looks uniform. Then sprinkle this topping mixture evenly over the top of the casserole.
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Bake the casserole uncovered, in a preheated 350 degree oven for about 30 to 40 minutes, or until it is heated through and its crunchy cheese topping looks delectable and inviting.
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Place the finished dish on your buffet or table with a smile, and be prepared to receive compliments, as well as requests for your recipe.