Post by eatsleepbeer on Apr 25, 2022 18:02:36 GMT
Someone mentioned a dump recipe in the comfort food thread. Since I'm lazy, I was wondering what favorite dump recipes you all might have. For slow cookers, casseroles, stove top - doesn't matter to me! I'll start:
Shrimp Scampi Dump Casserole ( I double the garlic and red pepper when I make this but I'll leave the measurements as the original recipe states)
4 tablespoons unsalted butter, cut into 1/2-inch cubes, plus more for the casserole dish
12 ounces rotini pasta
1 pound frozen peeled and deveined medium shrimp
2 cups chicken broth
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
1/3 cup loosely packed fresh parsley, chopped
1/2 cup heavy cream, warmed
Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter.
Spread the rotini in an even layer in the bottom of the prepared dish. Scatter the shrimp over top and dot with the cubes of butter. Pour in the broth, then sprinkle with the red pepper flakes, garlic, lemon zest, 2 teaspoons salt and some black pepper. Cover with aluminum foil and bake until the pasta is al dente, about 25 minutes.
Meanwhile, in a small bowl, toss together the Parmesan and parsley. When the pasta is done, stir in the warm cream and top with the cheese mixture.
Shrimp Scampi Dump Casserole ( I double the garlic and red pepper when I make this but I'll leave the measurements as the original recipe states)
4 tablespoons unsalted butter, cut into 1/2-inch cubes, plus more for the casserole dish
12 ounces rotini pasta
1 pound frozen peeled and deveined medium shrimp
2 cups chicken broth
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
1/3 cup loosely packed fresh parsley, chopped
1/2 cup heavy cream, warmed
Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter.
Spread the rotini in an even layer in the bottom of the prepared dish. Scatter the shrimp over top and dot with the cubes of butter. Pour in the broth, then sprinkle with the red pepper flakes, garlic, lemon zest, 2 teaspoons salt and some black pepper. Cover with aluminum foil and bake until the pasta is al dente, about 25 minutes.
Meanwhile, in a small bowl, toss together the Parmesan and parsley. When the pasta is done, stir in the warm cream and top with the cheese mixture.
