Creamy Shrimp Casserole

This is an amazing dish that will have everyone coming back for seconds.  Here we served over spaghetti but you can serve it alone as a main dish and use your favorite sides such as sauteed spinach, BVC Roasted Broccoli, or BVC Green Beans with Mushrooms.  A dish from heaven!

Creamy Shrimp Casserole

2 lbs medium shrimp, shelled and deveined, shells reserved*

3 cups heavy cream

1/4 cup dry sherry

5 Tbsp unsalted butter, divided

6 medium scallions, white and tender green parts minced

2 tsp fresh lemon juice

1 tsp Worcestershire sauce

hot sauce (Tabasco)

4 cups small oyster crackers

1/4 tsp sweet paprika

freshly ground pepper

salt

Arrange shrimp in a single layer in a shallow glass baking dish.  Cover with saran and refrigerate.

In a medium saucepan, combine the cream and sherry with the shrimp shells.  Add a pinch of salt and bring to a boil.  Simmer over moderately low heat for 25 minutes.  Strain through a course sieve set over a large glass measuring cup.  You should have approximately 2 1/2 cups.

Preheat oven to 400 degrees.  Melt the 1 Tbsp butter in a medium skillet.  Add the scallions and cook over moderate heat, stirring for approximately 3 minutes.  Add the shrimp cream and simmer until reduced to approximately 2 cups, about 5 minutes.  Pour the cream into a bowl and stir in lemon juice and Worcestershire sauce.  Season with salt and pepper and a few dashes of hot sauce.  Let cool until tepid. 

Season shrimp with salt and pepper.  Pour the cooled cream evenly over them.

Put the oyster crackers in a sturdy resealable plastic bag (Zip Lock) and press out all the air then seal to close.  Lay bag on work surface and using a rolling pin or heavy pan crush the crackers until coarse crumbs form.  Transfer to medium bowl.  Add the 4 Tbsp of melted butter and the paprika then stir to coat.

Scatter the cracker crumbs over the shrimp and pat smooth.  Bake the casserole in the center rack of the oven for 25 minutes, or until bubbling around the edges and the shrimp are just cooked through. Turn on the broiler and broil the casserole for approximately 30 seconds, rotating as necessary, until the topping is evenly browned then remove.

Let stand for 5-10 minutes at room temperature before serving.  Enjoy!

MAKE AHEAD SUGGESTION:  The casserole can be prepared up to where you pour the cream over the shrimp and refrigerated overnight.  Let stand at room temperature for 20 minutes then add the breadcrumbs on top and cook as directed.

*Note:  I will usually order the shrimp with the shells on and ask the person working the fish counter to shell and devein them for me.  Make sure you tell him to include the shells, however, in a separate bag to take with you.  Much easier this way.