Description
A rich and comforting baked dish featuring tender shrimp in a creamy, flavorful sauce topped with a golden breadcrumb crust.
Ingredients
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1½ pounds (680 g) large shrimp, peeled and deveined
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3 tablespoons unsalted butter
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1 tablespoon olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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3 tablespoons all-purpose flour
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1½ cups (360 ml) whole milk
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1 cup (240 ml) heavy cream
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1½ cups (170 g) shredded cheese
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika
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½ teaspoon dried thyme
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1 tablespoon lemon juice
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¾ cup (45 g) breadcrumbs
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2 tablespoons fresh parsley, chopped
Instructions
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Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Season shrimp lightly with salt and pepper and set aside.
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Melt butter with olive oil in a skillet over medium heat. Add onion and cook until soft.
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Stir in garlic and cook briefly, then add flour and cook for 1 minute.
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Gradually whisk in milk and cream, cooking until thickened.
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Season with salt, pepper, paprika, thyme, and lemon juice. Stir in 1 cup cheese until melted.
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Arrange shrimp in baking dish and pour sauce over the top.
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Mix breadcrumbs with remaining cheese and sprinkle evenly over casserole.
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Bake for 25–30 minutes until golden and bubbly.
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Garnish with parsley and rest for 5 minutes before serving.
Notes
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Thaw and dry frozen shrimp thoroughly before using.
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Avoid pre-cooking shrimp to prevent overcooking.
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Let the casserole rest briefly after baking for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes