Creamy Shrimp Casserole With Buttery Crumbs

Total Time
1hr 50mins
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'.

Ingredients Nutrition


  1. Butter a 3 1/2-quart casserole dish. Arrange shrimp in a single layer. Cover with plastic wrap and refrigerate.
  2. 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.
  3. Preheat the oven to 400°F.
  4. 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).
  5. 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.
  6. 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.
  7. Bake in the center of the oven for 25 minutes, or until bubbling around the edge and the shrimp are JUST cooked through.
  8. Remove from the oven and preheat broiler.
  9. Broil casserole for 30 seconds, rotating, until top is an even golden browned.
  10. Let stand at room temperature for 5 to 10 minutes before serving.


Most Helpful

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.

jimani March 10, 2006

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!

flower7 February 20, 2006 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!

Dreamgoddess February 03, 2006

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