When I was a young girl, I was fortunate to get to spend several weeks each summer visiting my grandparents in Corpus Christi, Texas. During part of the time, we would go stay at my grandparent’s beach house about 45 minutes outside of Corpus Christi and not far from Aransas Pass. I distinctly remember my grandfather going just down the road to the local shrimper and getting shrimp right off the boat that my grandmother then put in this casserole. Sweet memories!
Aransas Shrimp Bake Casserole
Ingredients
1 cup chopped Sweet Onion
1 cup chopped Celery
1/3 cup of Margarine or Butter
1 14.5 ounce or 16 ounce can of diced Tomatoes partially drained
3 cups cooked Rice
1 pound peeled and deveined (if feasible) Shrimp. I use small frozen shrimp defrosted as more economical option and offers bites of shrimp throughout the casserole. Would use fresh if I lived near the ocean.
1 teaspoon chopped Dill Weed
4 ounces crumbled Feta Cheese
1/2 cup of sliced Black Olives
Directions
Cook onion and celery in margarine or butter until tender and onions are partially transparent. Add diced tomatoes with about half the liquid from the can to pan with onion and celery and heat.
Once heated, stir in the rice and dill weed. Transfer to a 9 inch by 13 inch casserole dish and gently fold in one half of the shrimp, one half of the cheese, and one half of the olives. Cover the top of the casserole with the remaining shrimp, cheese, and olives. Bake at 350 degrees for 25 minutes or until the shrimp is cooked. Makes 6 to 8 servings.
Ingredients
- 1 cup chopped Sweet Onion
- 1 cup chopped Celery
- 1/3 cup of Margarine or Butter
- 1 14.5 ounce or 16 ounce can of diced Tomatoes partially drained
- 3 cups cooked Rice
- 1 pound peeled and deveined (if feasible) Shrimp. I use small frozen shrimp defrosted as more economical option and offers bites of shrimp throughout the casserole.Would use fresh if I lived near the ocean.
- 1 teaspoon chopped Dill Weed
- 4 ounces crumbled Feta Cheese
- 1/2 cup of sliced Black Olives
Instructions
- Cook onion and celery in margarine or butter until tender and onions are partially transparent.
- Add diced tomatoes with about half the liquid from the can to pan with onion and celery and heat.Once heated, stir in the rice and dill weed.
- Transfer to a 9 inch by 13 inch casserole dish and gently fold in one half of the shrimp, one half of the cheese, and one half of the olives.
- Cover the top of the casserole with the remaining shrimp, cheese, and olives.
- Bake at 350 degrees for 25 minutes or until the shrimp is cooked.
- Makes 6 to 8 servings.
Sarah this shrimp bake looks so good. I love all the ingredients. So glad I found you at See Ya in the Gumbo. Shrimp, feta and olives sound so good. I need to go get my grocery list. Thanks for sharing your recipe with us.
Thanks so much for hopping over. Your almond toffee butter looks delicious. Have pinned.
I am in Corpus Christi and we love having fresh shrimp on hand! This is such a great recipe, pinning now!!
So great to hear from you. My grandparents lived in downtown Corpus and had a small beach house in Ingleside for many years. Wonderful times.
This looks like a great recipe! Pinning to try!
It is so tasty and pretty simple to make, which is the best part.
OOoh that does look good! I’m pinning this one to try for myself!
Thanks for linking to a Round Tuit!
Hope you have a fabulous week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
Really enjoy linking up at Round Tuit!
This looks so god, Sarah! My kind of meal. There’s nothing better than being able to buy seafood directly from the fishermen. Thank you for sharing this casserole and memories of your grandparents.
This looks divine!
Thanks so much.