Shrimp Mushroom Casserole (Printer-friendly)
Tender shrimp and mushrooms in a rich, creamy sauce topped with golden breadcrumbs
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 8 oz cremini or button mushrooms, sliced
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tablespoons chopped fresh parsley
→ Dairy
06 - 1/2 cup sour cream
07 - 1/2 cup whole milk
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
→ Pantry
11 - 2 tablespoons olive oil
12 - 2 tablespoons all-purpose flour
13 - 1 teaspoon paprika
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon dried thyme
→ Topping
17 - 3/4 cup panko breadcrumbs
18 - 1 tablespoon melted butter
# How to Prepare:
01 - Preheat the oven to 375°F. Grease a medium casserole dish with a little butter or oil.
02 - Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
03 - Stir in the mushrooms and sauté until golden, about 5 minutes. Add the garlic and cook for 1 more minute.
04 - Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute.
05 - Gradually pour in the milk while stirring constantly to prevent lumps. Add the sour cream, paprika, salt, pepper, and thyme. Simmer until the sauce thickens, about 2-3 minutes.
06 - Stir in the shrimp and cook until just beginning to turn pink, about 2 minutes (they will finish cooking in the oven). Remove from heat.
07 - Gently fold in the mozzarella, half the Parmesan, and parsley. Pour the mixture into the prepared casserole dish.
08 - In a small bowl, combine the panko, melted butter, and remaining Parmesan. Sprinkle over the casserole.
09 - Bake uncovered for 20–25 minutes or until bubbling and golden on top.
10 - Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The sauce comes together so quickly you will feel like a kitchen magician
- Leftovers taste even better the next day if they last that long
02 -
- Overcooking the shrimp in the skillet before baking is the number one mistake people make with this recipe
- Letting it rest for those five minutes seems impossible but the sauce sets up perfectly
03 -
- Grate your own Parmesan instead of buying pre grated because it melts so much better
- Room temperature sour cream prevents any curdling in the sauce