My family loves seafood, most especially shrimps and squids. In every trip, whether it’s in a different state or out-of-the-country, we always feast on shrimp and squid recipes. There’s just something in these seafood creatures that entices us, tempting us until we’re wrapped around their fingers. It’s not just the flavor- I can say that it also has something to do with their texture on your mouth.
Whenever I can, I cook recipe that involves shrimps or squids. Most of the time, it’s a pasta dish because it’s the easiest to make. But sometimes, I try my hand on something more complicated and more flavorful.
This Cajun shrimp casserole recipe from My Recipes give me the best of both worlds. Well, it’s not as complicated as you might think- it’s actually easy. And it’s also full of flavors that will make you fall in love with it.
Adjusting a few of the flavors, I made this for my family just recently. My husband told me that he could eat this for the rest of his life (an exaggeration of course although I believe when he said he loved it). My sons were a bit cautious at first because it has a bit of a strong smell, but once they tasted it—they were won over.
Your family will love the combination of shrimp and other ingredients in this recipe. You can grab a copy of this recipe on the next page for your reference.
Photo and recipe courtesy of My Recipes.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed. To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned.
