Shrimp Margarett
A flavorful shrimp casserole featuring vegetables, creamy mushroom soup, and savory herbs, baked to perfection. Perfect for seafood lovers and comforting family meals.
Ingredients
Instructions
- Saute chopped bell pepper, onion tops, and chopped celery in oleo until tender.
- Add shrimp and canned Ro-Tel tomatoes and chilies; cook for 5 minutes.
- Stir in cream of mushroom soup, chopped parsley, chopped onion, cooked rice, and soaked bread.
- Pour mixture into a large, well-greased baking dish.
- Top with dry bread crumbs and dot with oleo.
- Bake at 450°F for 30 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or a squeeze of lemon juice to the shrimp mixture. If you're out of oleo, butter works as a great substitute. Feel free to adjust the amount of Ro-Tel tomatoes according to your spice preference, or use fresh tomatoes if you prefer a milder taste. For a twist, try incorporating some cheese, similar to Cheesy Crab Bites.
Serving Suggestions
Serve the Shrimp Margarett with a fresh green salad or some steamed vegetables for a balanced meal. It pairs excellently with crusty bread to soak up the delicious sauce. For a special touch, consider serving it alongside a glass of chilled white wine, which complements seafood recipes beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or broth to keep the dish moist, and heat in the oven at 350°F until warmed through, about 15-20 minutes. This ensures that the flavors meld beautifully once again.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Margarett contains roughly 714 calories, with 31g protein, 108g carbohydrates, and 20g fat. It is an excellent source of iron (83% of the Daily Value), protein (61% of the Daily Value), and vitamin C (40% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1769mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used in this recipe. Just ensure they are fully thawed and drained before cooking. This will help prevent excess moisture in the dish and allow the shrimp to cook evenly.
How can I make this dish spicier?
To add heat, increase the amount of Ro-Tel tomatoes and chilies or incorporate diced jalapeños into the sautéed vegetables. Another option is to sprinkle some red pepper flakes into the mixture before baking for an extra kick.
Is there a vegetarian alternative for this recipe?
Certainly! To make a vegetarian version, replace the shrimp with sautéed mushrooms or a mix of your favorite vegetables like zucchini and bell peppers. You can also use vegetable broth instead of cream of mushroom soup for a lighter option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).