This shrimp and vegetable bake is an easy meal to put together even as a busy weeknight meal if you use shrimp that is already peeled and deveined and vegetables and shrimp can defrost in the frig overnight or while you’re at work. The use of fresh ingredients and some pantry items makes this meal easy to make if you keep the ingredients on hand in the pantry and in the freezer. Here’s how to make it.
For this dish, I used the mixed Normandy Blend of frozen vegetables; however, you can use your own favorites. Preheat oven to 350 degrees. Defrost 4 cups of the vegetables but do not cook them, they can be defrosted in the microwave. Once defrosted, place vegetables in a large bowl. In a nonstick pan sauté in 1 Tbl. of olive oil, one medium chopped onion and 2 stalks of celery chopped, until crisp tender and add to the defrosted vegetables in the bowl.
Peel and devein 2 lbs. of raw shrimp, I used the 21-25 jumbo, and add to the veggies in the large bowl.
In a large measuring cup or bowl, add the cream of shrimp soup, 1/4 tsp. Chipotle pepper powder, 2 Tbl. corn starch, 1/2 cup white wine, and mix together well. I like to use Pino Grigio because it has some citrus notes that pairs well with shrimp and seafood.
Pour the shrimp soup mixture over the vegetables and shrimp in the bowl, and mix well. At this point, you can add salt and pepper to taste; however, the shrimp soup is salty so you may not need more salt, just pepper.
Spray a baking dish with cooking spray. I used a 9x7x2.5 inch glass baking dish.
Place mixture into the sprayed baking dish, cover with foil, and bake at 350 for 40-50 minutes until bubbly and the shrimp is cooked through. While the shrimp and vegetables bake, make the chow mein topping.
In the nonstick pan used to sauté the onions and celery, melt 2 tablespoons of butter and to the butter add 2 tsp. garlic powder and stir it in. Add 2 cups of chow mein noodles and cook over medium heat tossing continuously to coat with garlic butter and cook until golden brown.
Once they are golden brown, place in dish and set aside, that is if you can resist eating them.
Once the shrimp is cooked and the dish is done, remove from the oven, take off the foil, and allow to rest for a few minutes. Serve and top with the chow mein noodles and garnish with parsley. Enjoy & happy cooking!
Prep Time: 30 min Cooking Time: 40-50 min
Difficulty: Easy Servings: 4-6
Preheat oven to 350
You will need:
Baking Dish sprayed with cooking spray (I used a 9x7x2.5)
Large bowl
Large measuring cup or bowl to mix the sauce
nonstick frying pan
Aluminum foil
Ingredients:
2 lbs. raw peeled and deveined shrimp (I used 21-25)
4 cups frozen Normandy Blend Veg. or your favorite, defrosted but not cooked
1 Tbl. olive oil
1 medium onion chopped
2 stalks celery chopped
1 can cream of shrimp soup
2 Tbl. corn starch
1/4 tsp. Chipotle Chile Pepper Powder
1/2 cup white wine such as Pino Grigio
Salt & pepper to taste
For the topping:
2 Tbl. butter
2 tsp. garlic powder
2 cups chow mein noodles
Parsley chopped for garnish