Shrimp and Mushroom Casserole

Serves 8


1/2 lb mushrooms, sliced
3 lbs shrimp, cooked and peeled
2 tbsp butter
2 tbsp flour
1 onion, minced
2 tomatoes, chopped
1/2 cup Half & Half
1 tbsp Worcestershire sauce
1 cups sherry
1/2 cup buttered breadcrumbs*
1/2 tsp paprika
Salt and pepper


Preheat oven to 350 degrees Fahrenheit.

In a large skillet, melt the butter and saute mushrooms. Add chopped onion and tomatoes and while stirring occasionally simmer for about 10 minutes.

In a large bowl, combine Half & Half and flour until smooth. Then add sherry, Worcestershire sauce, paprika and season with salt and pepper. Add the shrimp and the mushroom/tomato mixture and combine well. Spoon into a large buttered casserole dish, top with buttered breadcrumbs and bake for about 20 minutes or until brown at the top.


* To make buttered breadcrumbs, melt butter in a small skillet and toss the breadcrumbs in the melted butter.

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