shrimp augratin for pasta or for dip

Ingredients shrimp augratin for pasta or for dip

2 lb cleaned raw shrimp
2 tbsp louisiana seasoning salt
1/4 cup butter
1/2 large onion
1/4 medium red bell pepper
2 clove garlic - minced
1 small celery diced
1/4 medium green bell pepper diced
1/4 cup flour
1 can evaporated milk
2 cup shredded cheese

how to make shrimp augratin for pasta or for dip

pour Louisiana seasoning all over the raw shrimp and coat well

heat skillet to medium

put butter in pot and get it hot then add onion, both Bell peppers, garlic, and celery

cook til onion is translucent

put in shrimp and cook til all the shrimp turn pink

now add flour and cook on a medium to low heat for about 5 minutes stirring continuously

pour in the can of evaporated milk and the cheese

you can add more milk or a little water if this is to thick

let it simmer on low heat for about 20 minutes

while that simmers you can boil some angel hair pasta to pour your 'augratin over

if you wanted to use this as an appetizer

instead of pasta - pour your prepared 'augratin into a baking dish then pour bread crumbs on top with some more cheese on top of that. place this in a preheated 400°F oven for about 20 minutes

you can the place little toast or crackers on the side of your dish for spreading the dip on, I would suggest chopping larger shrimp up if you do this