Baked Shrimp Delight with Crunchy Crust

Description

Welcome to the delightful world of “Baked Shrimp Delight with Crunchy Crust,” a casserole that perfectly combines the tenderness of shrimp with a creamy, savory sauce and a crispy topping. This dish is not only a feast for the palate but also visually appealing, making it perfect for both family dinners and special occasions. Let’s explore the ingredients and steps required to create this seafood masterpiece.

Ingredients

• 2 pounds medium shrimp, shelled and deveined, shells reserved
• 3 cups heavy cream
• 1/4 cup dry sherry
• Salt
• 5 tablespoons unsalted butter, 4 tablespoons melted
• 6 medium scallions, minced (white and tender green parts)
• 2 teaspoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• Freshly ground pepper
• Hot sauce (to taste)
• 4 cups small oyster crackers
• 1/4 teaspoon sweet paprika

Step-by-step Directions

1. Prepare the Baking Dish

Butter a 3 1/2-quart shallow glass baking dish and arrange the shrimp in a single layer. Cover with plastic wrap and refrigerate.

2. Simmer the Cream and Shells

In a medium saucepan, combine the heavy cream, dry sherry, and reserved shrimp shells. Add a pinch of salt and bring to a boil. Simmer over moderately low heat for 25 minutes, then strain the mixture through a coarse sieve set over a large measuring cup. Aim to have about 2 1/2 cups of cream mixture.

3. Cook the Scallions and Reduce Cream

Melt 1 tablespoon of butter in a medium skillet. Add scallions and cook for 3 minutes on moderate heat. Add the strained shrimp cream and simmer until reduced to about 2 cups, approximately 5 minutes. Remove from heat and stir in lemon juice and Worcestershire sauce. Season with salt, pepper, and hot sauce. Let cool until tepid.

4. Prepare the Topping

Put oyster crackers in a sturdy resealable plastic bag and crush them using a rolling pin or heavy pan until coarse crumbs form. Transfer crumbs to a medium bowl, add 4 tablespoons of melted butter and paprika, and stir to combine.

5. Assemble and Bake

Preheat the oven to 400°F (200°C). Season the shrimp with salt and pepper, evenly pour the cooled cream over them, and scatter the oyster cracker crumbs on top. Bake in the center of the oven for 25 minutes, or until bubbling and shrimp are cooked through. Then broil for 30 seconds or until the topping is evenly browned.

Servings & Preparation Time

This recipe serves 6-8 people. Total preparation time is approximately 1 hour and 15 minutes, including 25 minutes of active cooking time and 40 minutes of baking and cooling.

Tips for Storage & Reheating

• Refrigerate any leftovers in an airtight container for up to 2 days.
• Reheat in the oven at 350°F (175°C) until warm throughout, about 10-15 minutes. Avoid microwaving to maintain the crunchiness of the crust.

Conclusion

“Baked Shrimp Delight with Crunchy Crust” is an excellent choice for anyone looking to impress with a comforting yet elegant seafood dish. The combination of creamy shrimp and a crunchy topping provides a satisfying texture contrast that is both flavorful and heartwarming. Serve this delectable casserole at your next gathering to rave reviews!

Baked Shrimp Delight with Crunchy Crust

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• Author: Dulcia
• Total Time: 1 hour and 15 minutes
• Yield: 6-8 servings 1x

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Description

Welcome to the delightful world of “Baked Shrimp Delight with Crunchy Crust,” a casserole that perfectly combines the tenderness of shrimp with a creamy, savory sauce and a crispy topping. This dish is not only a feast for the palate but also visually appealing, making it perfect for both family dinners and special occasions. Let’s explore the ingredients and steps required to create this seafood masterpiece.

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Ingredients

Scale 1x2x3x

• 2 pounds medium shrimp, shelled and deveined, shells reserved
• 3 cups heavy cream
• 1/4 cup dry sherry
• Salt
• 5 tablespoons unsalted butter, 4 tablespoons melted
• 6 medium scallions, minced (white and tender green parts)
• 2 teaspoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• Freshly ground pepper
• Hot sauce (to taste)
• 4 cups small oyster crackers
• 1/4 teaspoon sweet paprika

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Instructions

1. Prepare the Baking Dish: Butter a 3 1/2-quart shallow glass baking dish and arrange the shrimp in a single layer. Cover with plastic wrap and refrigerate.
2. Simmer the Cream and Shells: In a medium saucepan, combine the heavy cream, dry sherry, and reserved shrimp shells. Add a pinch of salt and bring to a boil. Simmer over moderately low heat for 25 minutes, then strain the mixture through a coarse sieve set over a large measuring cup. Aim to have about 2 1/2 cups of cream mixture.
3. Cook the Scallions and Reduce Cream: Melt 1 tablespoon of butter in a medium skillet. Add scallions and cook for 3 minutes on moderate heat. Add the strained shrimp cream and simmer until reduced to about 2 cups, approximately 5 minutes. Remove from heat and stir in lemon juice and Worcestershire sauce. Season with salt, pepper, and hot sauce. Let cool until tepid.
4. Prepare the Topping: Put oyster crackers in a sturdy resealable plastic bag and crush them using a rolling pin or heavy pan until coarse crumbs form. Transfer crumbs to a medium bowl, add 4 tablespoons of melted butter and paprika, and stir to combine.
5. Assemble and Bake: Preheat the oven to 400°F (200°C). Season the shrimp with salt and pepper, evenly pour the cooled cream over them, and scatter the oyster cracker crumbs on top. Bake in the center of the oven for 25 minutes, or until bubbling and shrimp are cooked through. Then broil for 30 seconds or until the topping is evenly browned.