Shrimp Casserole
This Shrimp Casserole layers creamy Bob Evans® Mashed Potatoes with succulent, tail-on colossal shrimp topped with a rich, buttery cracker crumb blend. Enhanced with shallots, garlic, fresh parsley, white wine, and parmesan, this dish bakes to golden perfection, creating a flavorful and comforting centerpiece. Perfectly crispy on top and creamy underneath, it’s a satisfying choice for gatherings or a special family meal.
Recipe - Marshall #631
Shrimp Casserole
Prep Time50 Minutes
Servings6
Cook Time40 Minutes
Ingredients
2 (24 oz) pkgs Bob Evans® Original Mashed Potatoes
2 lbs colossal shrimp (16 to 20 per lb)
2 shallots
6 cloves garlic
4 Tbs fresh parsley, plus more for garnish
10 Tbs unsalted butter, divided
72 Ritz Crackers (2 1/2 sleeves)
2 Tbs white wine
2 Tbs lemon juice
4 Tbs grated parmesan cheese, plus more for garnish
4 Tbs extra virgin olive oil, plus more for drizzling
2 eggs
Directions
- Preheat the oven to 375° F. Grease an 8 x 8 baking dish with nonstick spray. Spread the mashed potatoes in the bottom of the dish. Set aside. Peel and devein the shrimp. Leave the tails intact.
- In a food processor, add the shallots, garlic and parsley. Pulse to chop. Transfer to a large skillet. Add 2 tablespoons of butter. Over low heat, sauté for 2 to 3 minutes until soft. Add the crackers to the food processor, and pulse into crumbs. Add remaining butter to skillet. Melt over low heat. Add the cracker crumbs. Stir in the white wine and lemon juice. Turn off the heat. Transfer the cracker mixture to a bowl. Add the parmesan, olive oil and eggs. Stir to combine.
- Sprinkle half of the crumb mixture over the mashed potatoes. Arrange the shrimp on top of the crumbs. Spoon the remaining crumb mixture on top of each shrimp. Lightly drizzle with olive oil.
- Bake for 35 to 40 minutes, or until shrimp is fully cooked and crumb mixture is toasted. Remove from oven. Garnish with additional parsley and parmesan.
Nutritional Information
Per Serving: Calories: 830, Fat: 51 g (22 g Saturated Fat), Cholesterol: 385 mg, Sodium: 1,210 mg, Carbohydrates: 54 g, Fiber: 5 g, Protein: 41 g
50 minutes
Prep Time
40 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Bob Evans Mashed Potatoes, Original - 24 Ounce
$4.98 was $5.48$0.21/oz
Wholey Shrimp, Cooked - 1 Pound
$11.98$11.98/lb
Not Available
Spice World Garlic, Fresh, Bulbs - 5 Each
$3.28$0.66 each
Fresh Parsley - 1 Each
$0.98
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.48$1.37 each
RITZ Original Crackers - 13.7 Ounce
$3.98 was $4.48$0.29/oz
Not Available
Brookshire's 100% Lemon Juice - 15 Ounce
$1.98$0.13/oz
Not Available
Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce
$8.98 was $10.98$0.53/fl oz
Brookshire's Large White Eggs - 6 Each
$1.58$0.26 each
Nutritional Information
Per Serving: Calories: 830, Fat: 51 g (22 g Saturated Fat), Cholesterol: 385 mg, Sodium: 1,210 mg, Carbohydrates: 54 g, Fiber: 5 g, Protein: 41 g
Directions
- Preheat the oven to 375° F. Grease an 8 x 8 baking dish with nonstick spray. Spread the mashed potatoes in the bottom of the dish. Set aside. Peel and devein the shrimp. Leave the tails intact.
- In a food processor, add the shallots, garlic and parsley. Pulse to chop. Transfer to a large skillet. Add 2 tablespoons of butter. Over low heat, sauté for 2 to 3 minutes until soft. Add the crackers to the food processor, and pulse into crumbs. Add remaining butter to skillet. Melt over low heat. Add the cracker crumbs. Stir in the white wine and lemon juice. Turn off the heat. Transfer the cracker mixture to a bowl. Add the parmesan, olive oil and eggs. Stir to combine.
- Sprinkle half of the crumb mixture over the mashed potatoes. Arrange the shrimp on top of the crumbs. Spoon the remaining crumb mixture on top of each shrimp. Lightly drizzle with olive oil.
- Bake for 35 to 40 minutes, or until shrimp is fully cooked and crumb mixture is toasted. Remove from oven. Garnish with additional parsley and parmesan.