Like this particular recipe. I had no IDEA there was such a thing as cream of shrimp soup. None. But sometimes I think that we can't get things here in Canada because I've never looked for them before.
Like Malted Milk powder - who knew? I've never heard of malted milk powder - but there it is on the shelf.
Anyway - I did sneak to a couple of different grocery stores to see if I could get my hands on a can of this mysterious cream of shrimp soup. But to my disappointment - it doesn't exist here.
And yet again, I brought some home with me from the States when I visited Florida.
On a side note - could you imagine being the customs agent who checks my luggage??? I'm completely sure there was a comment or two that went along the lines of "what the heck? Don't they have soup in Canada? This lady's weird..."
And weird I may be - but there's a method to my madness.
Normal people just don't recognise it.
Anyway. I've been DYING to make this for ages and ages.
And make it I did.
|Kay - so - the shrimp was late to the show. It may have been taking a bath. Or getting a manicure - I don't know.|
The recipe is pretty basic - mayo, soup, crab, shrimp, cheddar, etc. etc. But upon reading some reviews I did decide (on a whim and something I RARELY do) to add some Old Bay and some garlic.
I also used raw, large shrimp instead of the small canned salad shrimp - just a preference. And I had it. I just cut up the large shrimp into bite-size pieces.
In a large bowl, mix together the mayonnaise, milk, cream of shrimp soup, minced garlic cloves, and Old Bay (I think I used 2 teaspoons - but even a whole tablespoon would be fine).
I also threw in a small handful of cheddar cheese - just for kicks and giggles.
Then add the crab meat and the shrimp.
Stir it up.
Now - here's where I ran into a little trouble. The recipe clearly says to stir in uncooked noodles (I used a fresh pasta), but it was a PAIN to stir into the noodles. And then it was a PAIN to get into the baking pan.
The next time I make this - I would give the noodles a dunk into boiling water for, say, 2 to 3 minutes, to soften them up. Then drain them really well and then add them to the soup mixture. It would make life so. much. easier.
Anyway - after I struggled with the pasta stirring part and eventually got it into the baking pan (I may or may not have used my hands to spread the pasta out - heavy on the may), the whole shebang got topped with cheddar cheese.
Cover with aluminum foil and bake for 35 minutes.
Then take the foil off and sprinkle the top with french fried onions.
I was delighted to find out that I incorrectly believed that my Mom found french fried onions revolting, thereby changing my game plan to covering only HALF of the pan with french fried onions and leaving the rest just cheese topped, to covering the WHOLE thing with the french fried onions.
Although I did use a little restraint. But it was tough!
Then the whole thing went back in the oven and baked uncovered for 10 minutes.
I think I let it stand for just a few minutes and then served.
This was gooooooood.... So GOOD! We loved it! I'm making it again for SURE!
But here's what you need to know.
I thought I lost A. LOT. of liquid while this cooked... I had hoped that I would be able to sop up some of that sauce with my yummy yummy tray bun (which I didn't make). But alas, there was none.
Here's what I'm planning to do the next time I make this.
First, up the milk and the mayo - not a lot, just a bit. Second, give the noodles a dunk for 2 to 3 (or 4) minutes in boiling water. I don't think the noodles will come out mushy at the end and it will help avoid the noodles sucking up all that yummy sauce.
Oh - and remember how I threw raw shrimp in there? Came out perfectly cooked.
Totally yummy - totally raved over.
This is the Cane girl - signing off.
Crab & Shrimp Delight
(I've included the changes I made)
1/2 pound fresh crab meat (I used canned)
1/2 pound large raw shrimp, cut into bite size pieces
1 (10.75 ounce) can cream of shrimp soup
1 cup mayonnaise
1 cup milk
2 teaspoons Old Bay Seasoning
2 cloves garlic, minced
1 (8 ounce) package angel hair pasta (I used spaghettini, fresh)
8 ounces sharp cheddar cheese, shredded
1 (6 ounce) can french fried onions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the soup, milk, mayonnaise, a small handful of cheddar, Old Bay, and garlic, mixing well.
- Add the crab meat and shrimp and stir to combine.
- Add the pasta and stir to combine.
- Pour mixture into a 9 x 13 baking dish.
- Top with cheddar cheese, cover with aluminum foil and bake for 35 minutes.
- Remove foil, top with french fried onions and return to oven for 10 minutes more.
- Let stand for 5 to 10 minutes, then serve.
Adapted from: Allrecipes