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home > recipes > casseroles > mediterranean shrimp casserole
MEDITERRANEAN SHRIMP CASSEROLE A friend at work recently brought me a photocopy of this recipe -- my apologies to whoever may have created it originally -- she couldn't remember from which magazine she had taken it. Anyway, it really is wonderful and even my 2 sons went back for multiple servings. 3 cups dry small shell pasta (approx) 4 cloves garlic, crushed 28 ounce can plum tomatoes 1/2 c. white wine 1 pound frozen, medium-sized, shelled and deveined pre-cooked shrimp (unless you're into shelling and deveining....) 8 oz can tomato sauce 1/4 tsp cayenne pepper 1 cup finely chopped fresh dill (no, this quantity is no mistake --) 2 cups grated Asiago cheese (I have also used Provolone with great success) Preheat oven to 400 degrees Fahrenheit. Bring a large pot of salted water to a full rolling boil. Add pasta and boil over high heat, uncovered, stirring occasionally, until pasta is only partially cooked, about 6 minutes. Meanwhile, place garlic in a large, wide saucepan. Drain juice from tomatoes into saucepan and add wine. Boil over medium heat, stirring often, until most of liquid has evaporated, about 5 to 7 minutes. Meanwhile, break up tomatoes. Rinse frozen shrimp with cold water to remove ice crystals and drain. When most of the wine has evaporated, add tomatoes, tomato sauce and cayenne. Continue cooking over meium heat. When mixture comes to a boil, stir in shrimp. Cover and remove from heat. As soon as the pasta is cooked, drain well and stir into shrimp mixture along with dill and 1 cup of the cheese. Pour into a 9 X 13 inch casserole or shallow baking dish that will hold 3 liters (3 quarts). Sprinkle with remaining cheese. Bake in center of preheated oven just until heated through, about 15 minutes. Katherine, Ontario, Canada

Mediterranean Shrimp Casserole


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keyword: mediterranean
keyword: shrimp
keyword: casserole
recipes for casseroles
recipes by KSalter
Email Address:
(posted April 12, 1996)

MEDITERRANEAN
SHRIMP CASSEROLE

A friend at work recently brought me a photocopy of this recipe -- my
apologies to whoever may have created it originally -- she couldn't remember
from which magazine she had taken it. Anyway, it really is wonderful and
even my 2 sons went back for multiple servings.

3 cups
dry small shell pasta (approx)
4 cloves
garlic, crushed
28 ounce can
plum tomatoes
1/2 c.
white
wine
1 pound frozen, medium-sized, shelled and deveined pre-
cooked shrimp (unless
you're into shelling and deveining....)
8 oz can
tomato sauce
1/4 tsp
cayenne pepper
1 cup finely chopped fresh
dill (no, this quantity is no mistake --)
2 cups grated
Asiago
cheese (I have also used Provolone with great success)

Preheat oven to 400 degrees
Fahrenheit. Bring a large
pot of salted water
to a full
rolling
boil. Add pasta and boil over high heat, uncovered,
stirring occasionally, until
pasta is only partially cooked, about 6 minutes.

Meanwhile, place
garlic in a large, wide saucepan. Drain juice from
tomatoes into
saucepan and add
wine. Boil over medium heat, stirring often,
until most of liquid has evaporated, about 5 to 7 minutes.

Meanwhile, break up tomatoes. Rinse frozen
shrimp with cold water to remove
ice crystals and drain.

When most of the
wine has evaporated, add tomatoes, tomato sauce and
cayenne. Continue cooking over meium heat. When mixture comes to a boil,
stir in
shrimp. Cover and remove from heat.

As soon as the
pasta is cooked, drain well and stir into shrimp mixture
along with
dill and 1 cup of the cheese. Pour into a 9 X 13 inch casserole
or
shallow baking dish that will hold 3 liters (3 quarts). Sprinkle with
remaining
cheese. Bake in center of preheated oven just until heated
through, about 15 minutes.

Katherine,
Ontario,
Canada



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