Shrimp Mushroom Casserole (Printable Version)
Tender shrimp and mushrooms in a creamy sauce, topped with golden breadcrumbs and baked until bubbly.
# What You 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 Make:
01 - Preheat the oven to 375°F. Grease a medium casserole dish with a small amount of 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 additional minute.
04 - Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove raw flour taste.
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 evenly over the casserole.
09 - Bake uncovered for 20-25 minutes or until bubbling and golden on top.
10 - Let the casserole rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.
# Expert Advice:
01 -
- The sauce comes together faster than you might think, and once everything is in the baking dish, your work is basically done
- Something magical happens when shrimp and mushrooms bake together in that creamy sauce, the flavors deepen into something much more than the sum of its parts
02 -
- Overcooked shrimp becomes rubbery and sad, so pull them from the skillet as soon as they start turning pink and trust the oven to finish the job
- The sauce might seem thin when you pour it in, but it thickens beautifully during baking, so resist the urge to reduce it further on the stove
03 -
- Pat your shrimp completely dry before adding them to the pan, excess water makes the sauce thin and sad
- Let the casserole rest those full 5 minutes, I know its hard to wait but it makes serving so much easier