Pregnancy Friendly Classic Shrimp Casserole
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Learn more →Ingredients
6 servings
- 2 lbs large shrimp, peeled and deveined
- 3 tbsp unsalted butter, divided
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 stalks celery, finely diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 ½ cups whole milk
- ½ cup low-sodium chicken broth
- 1 tsp worcestershire sauce
- 1 tsp hot sauce
- 1 tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the topping
- 1 cup plain breadcrumbs
- 2 tbsp unsalted butter, melted
For serving
- 2 tbsp fresh parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter the 9x13-inch baking dish and set aside.
- 2
Melt 1 tbsp of the butter in a large skillet over medium heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until they turn pink and opaque — they will finish cooking in the oven. Transfer to a plate and set aside.
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