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Calabash Shrimp Casserole With Sherried Cream Recipe

	Docjoe / All my dishes 1 year, 3 months ago This isn't your everyday casserole. It is very rich and definitely not fat-free. Serve it with a salad and it is actually "company food". I don't remember where I got this recipe, but I'm thankful for it! Prep:20m Cook:20m Servings:6	Docjoe
	quick doahead rich

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Ingredients

1 1/2 pounds Calabash (baby/small) shrimp

1 stick butter, divided

1/2 pound Brie cheese, skin removed

1 large onion, chopped

3 ribs celery, chopped

1/2 pound mushrooms, chopped

Zest of two lemons

1 tsp. salt

1/2 tsp. white pepper

1/3 cup cornbread stuffing, plus more for topping

2 Tbl. corn starch, stirred into 1/4 cup heavy cream

3 Tbl. mayonnaise

1 Tbl. sherry (use what you have, dry or sweet)

1/2 cup heavy cream

green onions (scallion), thinly sliced for garnish

Directions

Melt 1/4 cup (1/2 stick) butter in a large skillet.

Add onion and celery and cook on low heat until soft.

Add mushrooms, shrimp, lemon zest, salt , pepper and cornstarch/cream mixture stirring after it's introduction for about 1-2 minutes.

Add in the 1/3 cup cornbread stuffing mix, stir.

Remove immediately from the heat and spoon into an oven safe casserole dish.

In a food processor (or with a lot of work and hand mixer), process the Brie, mayonnaise and sheery until smooth.

Add in the 1/2 cup of heavy cream cream and process to blend (this will be thick), spoon over the shrimp evenly.

In another skillet heat the remaining butter and add about 1/2 cup of cornbread stuffing mix. Toss to coat.

Sprinkle over the shrimp casserole and bake for 20 minutes at 350 degrees.

Garnish with the green onions.

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Comments

elgab89 1 year, 3 months ago said:
You are right, it is rich, but also a dish to impress!

tilgidh 1 year, 3 months ago said:
Great Recipe!

mamalou 1 year, 3 months ago said:
Lovin' this one!

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