Description
Indulge in a creamy Shrimp Casserole bursting with tender shrimp, savory cheese, and a crunchy breadcrumb topping. A comforting seafood delight!
Ingredients
Scale
- 2 pounds (900g) large shrimp, peeled and deveined
- 3 tablespoons (45ml) olive oil
- 4 tablespoons (56g) unsalted butter, divided
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup (150g) corn kernels (fresh or frozen)
- 2 tablespoons all-purpose flour
- 1½ cups (360ml) half-and-half
- ½ cup (120ml) seafood stock or chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional)
- ½ cup (50g) freshly grated Parmesan cheese
- ⅓ cup (20g) fresh parsley, chopped, plus more for garnish
- 1 cup (120g) panko breadcrumbs
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Shrimp Pat the shrimp dry with paper towels to ensure proper browning. Season them generously with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is shimmering, add half the shrimp and cook for about 1-2 minutes per side until just pink. Be careful not to overcrowd the pan – cooking in batches produces better results. Transfer the cooked shrimp to a plate and repeat with the remaining shrimp. Once cool enough to handle, roughly chop about half the shrimp, leaving the rest whole for textural contrast.
- Step 2: Create the Flavorful Base In the same skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add the garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant. Stir in the corn kernels and cook for 1 minute more, allowing the flavors to meld together beautifully.
- Step 3: Make the Creamy Sauce Sprinkle the flour over the vegetable mixture and stir constantly for about 1-2 minutes to cook out the raw flour taste. Gradually pour in the half-and-half and seafood stock, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it begins to thicken. Add the lemon juice, Dijon mustard, Old Bay seasoning, and cayenne pepper (if using). Stir well to incorporate all the flavors.
- Step 4: Combine and Bake Preheat your oven to 375°F (190°C). Fold the chopped and whole shrimp into the sauce mixture, along with half the Parmesan cheese and the fresh parsley. Taste and adjust seasonings as needed. Transfer everything to a greased 9×13 inch baking dish, spreading it out evenly. In a small bowl, combine the panko breadcrumbs, remaining Parmesan cheese, and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole. Bake for 20-25 minutes until the topping is golden brown and the edges are bubbling. For an extra golden finish, broil for the final 1-2 minutes, watching carefully to prevent burning.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg