CREAMY SHRIMP CASSEROLE WITH BUTTERY CRUMBS
Steps:
- Butter a 3 1/2-quart shallow glass baking dish. Arrange the shrimp in the baking dish in a single layer. Cover with plastic and refrigerate. In a medium saucepan, combine the cream and sherry with the shrimp shells. Add a pinch of salt and bring to a boil. Simmer over moderately low heat for 25 minutes; strain through a coarse sieve set over a large glass measuring cup; you should have about 2 1/2 cups. Preheat the oven to 400°. Melt the 1 tablespoon of solid butter in a medium skillet. Add the scallions and cook over moderate heat, stirring, for 3 minutes. Add the shrimp cream and simmer until reduced to 2 cups, about 5 minutes. Pour the cream into a bowl and stir in the lemon juice and Worcestershire sauce. Season with salt, pepper and hot sauce; let cool until tepid. Season the shrimp with salt and pepper and evenly pour the cream over them. Put the oyster crackers in a sturdy resealable plastic bag, press the air out and seal to close. Lay the bag on a work surface and, using a rolling pin or a heavy pan, crush the crackers until coarse crumbs form. Transfer to a medium bowl. Add the 4 tablespoons of melted butter and the paprika and stir to coat. Scatter the cracker crumbs over the shrimp and pat to smooth. Bake the casserole in the center of the oven for 25 minutes, or until bubbling around the edge and the shrimp are just cooked through. Remove from the oven. Preheat the broiler. Broil the casserole for 30 seconds, rotating as necessary, until the topping is evenly browned. Let stand at room temperature for 5 to 10 minutes before serving. MAKE AHEAD The casserole can be prepared through Step 4 and refrigerated overnight. Let stand at room temperature for 20 minutes before proceeding.
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Edward Landvik
[email protected]The casserole was a bit too complicated to make. I would recommend a simpler recipe next time.
Mubshar Ali
[email protected]The casserole was a bit too cheesy for my taste. I would recommend using less cheese next time.
Vanessa McFarland
[email protected]The casserole was a bit dry for my taste. I would recommend adding more liquid next time.
Destruct The construct
[email protected]The casserole was a bit too salty for my taste. I would recommend using less salt next time.
Cleopatra Juniper
[email protected]The casserole was a bit bland for my taste. I would recommend adding more spices next time.
Heather Karpowicz
[email protected]I found that the casserole was a bit too rich for my taste. I would recommend using less butter and cream next time.
Santo Mondal
[email protected]This casserole is a little bit time-consuming to make, but it's worth it. The end result is a delicious and creamy shrimp casserole that everyone will love.
Dana Tobias
[email protected]I love that this casserole is so versatile. I can add different vegetables or spices to change up the flavor.
Mehwish Panjwani
[email protected]This casserole is a great way to use up leftover shrimp. It's also a great dish to serve for a crowd.
Md Shahid Ahmed
[email protected]I've made this casserole several times now and it's always a hit. The creamy sauce is amazing and the shrimp are always cooked perfectly.
Authority Joseph
[email protected]This is my new favorite shrimp casserole recipe. It's easy to make and always turns out delicious.
Decepticon vortex
[email protected]I made this casserole for a potluck and it was a big success. Everyone loved it! The creamy sauce was rich and flavorful, and the shrimp were cooked just right.
Abba Coba
[email protected]This creamy shrimp casserole was a hit with my family! The buttery crumbs added a delicious crunch to the top of the casserole and the shrimp were cooked perfectly. I will definitely be making this again.