Shrimp and Fontina Casserole |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Looking for a seafood casserole that tastes gourmet? Try this one. The Cajun flavor comes through the cheese toppingâand the confetti of green onions and red peppers makes it pretty enough for a party.Emory Doty, Jasper, GA Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1 tablespoon cajun seasoning |
1/2 teaspoon pepper |
2 pounds uncooked large shrimp, peeled and deveined |
2 tablespoons olive oil |
4 thin slices prosciutto or deli ham, cut into thin strips |
1/2 pound medium fresh mushrooms, quartered |
2 tablespoons butter |
4 green onions, chopped |
2 garlic cloves, minced |
1 cup heavy whipping cream |
8 ounces fontina cheese, cubed |
1 jar (7 ounces) roasted sweet red peppers, drained and chopped |
1/4 cup grated parmigiano-reggiano cheese |
1/4 cup grated romano cheese |
Directions:
1. In a large resealable plastic bag, combine the flour, Cajun seasoning and pepper. Add shrimp, a few at a time, and shake to coat.
2. In a large skillet over medium heat, cook shrimp in oil in batches until golden brown. Drain on paper towels. Transfer to an ungreased 13-in. x 9-in. baking dish; top with prosciutto. Set aside.
3. In the same skillet, saute mushrooms in butter until tender. Add onions and garlic; cook 1 minute longer. Add cream and fontina cheese; cook and stir until cheese is melted. Remove from the heat; stir in peppers. Pour over prosciutto. Sprinkle with remaining cheeses.
4. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.
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