Shrimp and mushroom casserole is a delectable dish that is best served with bread. You can also eat it with pasta or rice if you prefer a filling dish.
If you are not fond of Portobello, you can use fresh or canned button mushrooms as well. The paprika on the other hand gives this dish a hint of spiciness, so if you want the dish to taste smooth and creamy, you can do away with it.
3 tablespoons butter
2 tablespoons olive oil
1 medium sized onion, chopped
4 garlic cloves, chopped
4 oz. Portobello mushrooms, diced
1 1/2 tablespoons flour
1 cup milk
1 cup heavy cream
2 tablespoons white wine
Salt and pepper to taste
1/2 teaspoon ground cumin
1/2 teaspoon mustard
1/2 teaspoon paprika
1 1/2 cups cheddar cheese, divided
2 lbs. shrimp, peeled, deveined and coarsely chopped
1/3 cup bread crumbs
1 1/2 cup cheddar cheese
Preheat oven to 375F and slightly grease 4 gratin dishes with olive oil.
Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Melt the butter in it and then sauté the garlic and onions for 2 minutes or until light brown. Add the mushrooms and cook it for another 5-8 minutes or until the mushrooms are soft. Season it with salt and pepper.
Place the flour in the pan and stir continuously for 2 minutes. Slowly pour in the milk while stirring. Mix well until there are no more lumps. Bring the sauce to a boil. After, reduce the heat to low and let it simmer for another 3-5 minutes or until the sauce becomes thick and smooth. Stir occasionally. Season it with salt and pepper.
Add the mustard, cream, wine, paprika and cumin to the sauce. Mix well. Let it simmer for another 2 minutes. Remove from heat and stir in the shrimp and 1/2 cup of cheddar cheese. Stir until the cheese melts and the shrimp turns pink. Season it with salt and pepper to adjust the taste.
Divide the shrimp and mushroom sauce mixture into 4 gratin dishes. Top them with bread crumbs and the remaining cheddar cheese. Bake it for 15-20 minutes or until the cheese bubbles and is golden brown. Remove from oven and let it stand for 2 minutes before serving. Serve warm.
Photo Courtesy Of: yoppy