Best 9 Alton Browns Garlic Shrimp Casserole Recipes

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Embark on a culinary journey with Alton Brown's Garlic Shrimp Casserole, a delectable seafood sensation that tantalizes taste buds with its harmonious blend of flavors. This casserole is a symphony of succulent shrimp, bathed in a rich and creamy sauce, generously seasoned with garlic, paprika, and a hint of cayenne pepper, all nestled in a bed of tender rice. The casserole is then topped with a golden-brown breadcrumb crust, adding a delightful textural contrast. Alongside this main attraction, the article also presents a collection of equally enticing recipes. Discover the secrets of Alton Brown's Perfect Fried Chicken, a crispy and juicy masterpiece coated in a flavorful breading. Learn how to prepare his mouthwatering Garlic-Herb Roasted Chicken, infused with aromatic herbs and roasted to perfection. Unleash your inner chef with Alton's Grilled Lemon-Pepper Shrimp Skewers, where succulent shrimp are grilled to perfection and seasoned with a zesty lemon-pepper marinade. And for a refreshing side dish, try his Cucumber Salad with Sour Cream Dressing, a cool and creamy complement to any main course. These recipes, curated by Alton Brown himself, offer a diverse culinary experience that will leave you craving more.

Let's cook with our recipes!

GARLIC SHRIMP CASSEROLE



Garlic Shrimp Casserole image

Provided by Alton Brown

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups chicken stock
2 tablespoons cornstarch with 1 tablespoon water
1/2 cup heavy cream
1/2 teaspoon red pepper flakes
1 pint leftover rice
2 pints leftover garlic shrimp
3/4 cup toasted panko bread crumbs (Japanese bread crumbs)

Steps:

  • Preheat oven to 350 degrees F.
  • In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.

QUINOA AND BROCCOLI CASSEROLE



Quinoa and Broccoli Casserole image

Provided by Alton Brown

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 16

1 1/2 cups quinoa
3 cups chicken stock
3 teaspoons kosher salt, divided
12 ounces broccoli florets, chopped
8 ounces button or cremini mushrooms, sliced
4 tablespoons unsalted butter, divided
1/2 large onion, diced
2 tablespoons dry mustard
1 1/2 teaspoons smoked paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
3 cups half-and-half
1 large egg
16 ounces sharp Cheddar, grated
1/2 cup mayonnaise

Steps:

  • Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
  • Position a rack in the middle of the oven and heat to 350 degrees F.
  • Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
  • Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
  • Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
  • Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
  • Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
  • Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook's Note). Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving.

ALTON BROWN'S GARLIC SHRIMP CASSEROLE



Alton Brown's Garlic Shrimp Casserole image

Garlic Shrimp, I am so drooling right now! LOL

Provided by Brandy Bender

Categories     Seafood

Time 1h10m

Number Of Ingredients 7

2 c chicken stock
2 Tbsp cornstarch with 1 tablespoon water
1/2 c heavy cream
1/2 tsp red pepper flakes
1 pt rice
2 pt garlic shrimp
3/4 c toasted panko bread crumbs (japanese bread crumbs)

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.

BROCCOLI CASSEROLE



Broccoli Casserole image

Provided by Alton Brown

Categories     side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 cup plain yogurt
1 1/4 cup shredded sharp cheddar cheese
1/3 cup blue cheese dressing
2 eggs
1/2 teaspoon salt
1 1/2 teaspoon fresh ground black pepper
Flavor Pack from Ramen
6 cups broccoli, peeled stems and heads, chopped and blanched in salted water
12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter
1 package chicken flavored Ramen noodles, broken up

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

FLAMING SHRIMP AND GRITS



Flaming Shrimp and Grits image

Provided by Alton Brown

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup grits or coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, grated
1 pound (31/35 count) shrimp, peeled and deveined
2 ounces bourbon whiskey
1/4 teaspoon hot sauce, optional
Kosher salt
Freshly ground black pepper

Steps:

  • For the grits:
  • Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat.
  • While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.
  • Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.
  • For the shrimp:
  • Place a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat. Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper if desired. Serve over warm grits.

THE SHRIMP COCKTAIL



The Shrimp Cocktail image

Provided by Alton Brown

Categories     appetizer

Yield 4 servings

Number Of Ingredients 13

32 shell-on (21 to 25 count) tiger shrimp
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
Sprinkle Old Bay seasoning

Steps:

  • Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
  • Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
  • Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
  • Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
  • Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

SALT ROASTED SHRIMP



Salt Roasted Shrimp image

Provided by Alton Brown

Categories     appetizer

Time 33m

Yield 4 servings

Number Of Ingredients 2

4 pounds rock salt
1 pound jumbo shrimp (20 to 24 shrimp per pound), with heads on

Steps:

  • Divide salt evenly among 2 (9 by 13-inch) metal pans divide salt evenly. Heat your oven to 400 degrees F and put the pans of salt into the oven to heat. When the oven reaches 400 degrees F, allow the salt to continue heating for another 15 minutes. After 15 minutes have passed, put the shrimp on top of the salt in 1 of the pans. Then cover with all of the salt in the second pan. The shrimp should be evenly and completely covered. Roast for 8 minutes. Remove from oven and check 1 shrimp for doneness. The shrimp should be opaque and white and pink in color. If not done, return to oven for 1 to 2 minutes. Serve immediately.

ALTON BROWN'S SHRIMP SCAMPI V2.0



Alton Brown's Shrimp Scampi V2.0 image

Make and share this Alton Brown's Shrimp Scampi V2.0 recipe from Food.com.

Provided by Dannielle W.

Categories     European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 garlic cloves
2 tablespoons finely chopped parsley
2 tablespoons olive oil
1 lb jumbo shrimp (headless)
2 roma tomatoes, seeded and diced
1/4 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper
1 tablespoon butter
1/2 lemon, juice of

Steps:

  • Chop the garlic togethe with the parsley until it almost reaches a paste like consistency.
  • Heat the sauté pan and, when hot, add the oil. Add the shrimp and toss. When halfway cooked, about 1½ minutes, add the tomatoes and toss for 30 seconds to 1 minute more. Add the garlic and parsley mixture, the salt, pepper, butter, and lemon juice and toss one last time. Turn out onto a plate and serve.

Nutrition Facts : Calories 351.8, Fat 21.8, SaturatedFat 5.8, Cholesterol 301.3, Sodium 1632.4, Carbohydrate 6.7, Fiber 1, Sugar 2, Protein 31.9

GARLIC SHRIMP CASSEROLE



Garlic Shrimp Casserole image

Make and share this Garlic Shrimp Casserole recipe from Food.com.

Provided by Mary in LA.

Categories     Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups chicken stock
2 tablespoons cornstarch, with
1 tablespoon water
1/2 cup heavy cream
1/2 red pepper flakes
1 pint leftover rice
2 pints leftover garlic shrimp
3/4 cup toasted panko breadcrumbs (Japanese bread crumbs if can get)

Steps:

  • Preheat oven to 350 degrees F In a small saucepan, combine the chicken stock and cornstarch slowly and bring to a simmer for 3 minutes.
  • Add the cream and the red pepper flakes.
  • In a foil lined terra cotta pot, pour the rice and the leftover garlic shrimp.
  • Then pour the cream mixture over it.
  • Top with the toasted panko and place in the oven for 45 minutes.
  • Cool for 15 minutes before serving.

Tips:

  • Use fresh, large shrimp for the best flavor.
  • If you don't have a food processor, you can mince the garlic and parsley by hand.
  • Be careful not to overcook the shrimp, as they will become tough.
  • Serve the garlic shrimp casserole immediately with crusty bread or rice.
  • For a spicier dish, add a pinch of cayenne pepper to the garlic butter.
  • For a more flavorful casserole, use a combination of white wine and chicken broth.
  • If you are using frozen shrimp, thaw them completely before cooking.
  • Garnish the casserole with fresh parsley or chives before serving.

Conclusion:

Alton Brown's Garlic Shrimp Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp are cooked in a creamy garlic sauce and topped with a crispy breadcrumb topping. The casserole is sure to be a hit with your family and friends.

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