December 22, 2016

Easy, Decadent, Shrimp, Peas, and Cauliflower Casserole

By: Mary King

Easy, Decadent, Shrimp, Peas, and Cauliflower Casserole

This is a great side dish for the holidays, or a main dish any day! It is quick and pretty fool proof. 

You determine the cost of the dish by the type of shrimp you buy-I tend to buy jumbo shrimp from a local source for the holidays.

You will need:

  • 20 to 40 Jumbo de veined and shelled precooked shrimp 
  • 2 cans of Campbell's Cream of Shrimp Soup
  • One large cauliflower or two medium depending on the number of guests
  • One bag of frozen peas
  • 1 Tablespoon of crushed red pepper (optional)

Directions:

  • Defrost shrimp and break up cauliflower into smaller florets 
  • Bring a large stock pot of water to a boil
  • Add cauliflower and cook for about 7 or 8 minutes, (you want the cauliflower to be a bit firm),add frozen peas the last 3 minutes, add shrimp the last 2 minutes
  • Drain and reserve 1 cup of liquid from the pot
  • Spray and 9 x13 casserole dish with non stick cooking spray, add the two cans of soup, and a  1/2 cup of the stock water and steer.
  • Add remaining ingredients, and mix well with a spoon. Cover with foil and bake at 350 for 40 minutes. Steer half way through.
  • Sprinkle parsley or crushed red pepper and serve.

For a main dish simply make your favorite pasta and pour the casserole over it. 

If you eliminate the peas this is a low carbohydrate dish! 

Note do not us an lemon I thought it would work but I prefer it without lemon

Happy Holidays and many Blessings to all!

 

 

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