I have a casserole recipe that calls for shrimp? How do I know if I use cooked or uncooked shrimp?

sally Johnson
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4 Comments

pierino October 10, 2013
Don't use pre-cooked shrimp. Obviously you are going to be baking the casserole. Shrimp cook mighty fast, and overcooking makes them taste terrible.
 
darksideofthespoon October 10, 2013
Yeah, I'd go with raw shrimp!

Yum, sounds good. :)
 
sally J. October 10, 2013
It is an old recipe of my mothers on an aged yellowed index card. Yu make the roux and add cream and clam juice, then cooked angel hair and all it says is 4 cups shrimp??. Then, put in casserole dish to bake for 45 minutes. I am leaning toward uncooked because as you said, they will be rubbery and overcooked otherwise, right?
 
darksideofthespoon October 10, 2013
What's the recipe? Usually you can *kind of* tell, and I say that, because shrimp and prawns cook so quickly that if they are cooked in the first place, the might get rubbery by the time everything else is hot and cooked through.

For instance, I love making "Jacques Pépin's Shrimp Gratin" by thirschfeld, which calls for uncooked shrimp. Then, on the other side, I have a quick casserole recipe from my grandmother where the filling is already cooked & hot, cooked prawns are layered on top and it's broiled until everything is hot.
 
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