Prep 50 mins
Cook 1 hr
This is a wonderfully rich and creamy shrimp casserole with a nice flavor that is perfect for guests, potlucks or even a buffet spread, when you want to make something extra good and memorable. MAKE AHEAD: The recipe can be prepared through Step 4 and placed in the refrigerator overnight. Let stand at room temperature for about 20 minutes before proceeding to the next step. WINE: Spanish white wines with their bright citrus flavors will complement the shrimp and creaminess here and still hold up to the spices. Look for a Spanish wines like the Sierra Cantabria White 2003 or the 2004 Rias Baixas Bodegas Terras Gauda Albarino 'Abadia de San Campo'.
- 2 lbs medium shrimp, shelled and deveined, shells reserved
- 3 cups heavy cream
- 1⁄4 cup dry sherry
- 5 tablespoons unsalted butter, 4 tablespoons melted
- 6 medium scallions, white and tender green parts, minced
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- fresh ground pepper
- hot sauce or cayenne pepper, to taste
- 4 cups small oyster crackers
- 1⁄4 teaspoon sweet Hungarian paprika or 1⁄4 teaspoon paprika
- Butter a 3 1/2-quart casserole dish. Arrange shrimp in a single layer. Cover with plastic wrap and refrigerate.
- In a medium saucepan, combine cream, sherry and shrimp shells with a pinch of salt and bring to a boil. Simmer on low for 25 minutes. Remove from stove and strain through a coarse sieve set over a large glass measuring cup or bowl; should yield about 2 1/2 cups.
- Preheat the oven to 400°F.
- Melt 1 tablespoon of butter in a medium skillet. Add scallions and cook over moderate heat, stirring, for about 3 minutes. Add the shrimp cream to the skillet and simmer until reduced (2 cups, about 5 minutes).
- Pour the cream sauce into a bowl and stir in lemon juice and Worcestershire. Season with salt, pepper and hot sauce or cayenne; let cool until tepid. Season shrimp with salt and pepper and pour cream sauce over them.
- Crush oyster crackers until you achieve coarse crumbs. Place in a medium bowl and add 4 tablespoons of melted butter and paprika and stir to coat. Sprinkle cracker crumbs over the shrimp and pat to smooth.
- Bake 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 and preheat broiler.
- Broil casserole for 30 seconds, rotating, until top is an even golden browned.
- Let stand at room temperature for 5 to 10 minutes before serving.
This was just "okay" I can think of better things to do with 2 pounds of shrimp. I followed the recipe to a T and felt that for the all of the work, it just wasn't worth it. Hubby ate it, but wasn't impressesed, nor was I. I think a good shrimp scampi would be easier and better.
OMG is this fabulous! I cut the recipe in half as I was only cooking for one but this is a definite make-again (for company next time!) Very rich and delish! I couldn't get shell-on shrimp (only tail on) so peeled the shell off the tails to use in the sauce, which worked just fine. As for that sauce - it was absolutely divine! I couldn't wait for the sauce to cool before getting the shrimp in the oven (too impatient!), so it was still fairly warm when I dumped it on. I probably could have then cut the cook time by a few minutes, and will do next time. This was a time-consuming recipe but not at all difficult. Thanks so much for posting Cheryl!
Mmmm...my mouth is still watering over this dish! The only change I made was the addition of cayenne pepper instead of hot sauce (I was out). It actually took me a little longer on the prep, closer to an hour, but it was worth every minute it took to make this dish. Thanks for sharing!