Double Shrimp Casserole
Dive into the ultimate seafood comfort dish with this irresistible Double Shrimp Casserole. Bursting with layers of flavor, this creamy casserole combines tender, juicy shrimp with perfectly cooked white rice, sautéed aromatics, and a rich shrimp-stock-and-cream sauce. Topped with a blend of melty cheddar cheese and a crispy Parmesan breadcrumb crust, every bite is decadently satisfying. Seasoned with Italian herbs, paprika, and a hint of garlic, this easy-to-make recipe delivers restaurant-quality flavor straight from your oven in under an hour. Perfect for feeding a family or impressing dinner guests, this hearty, cheesy casserole is finished with a sprinkle of fresh parsley for the ultimate crowd-pleasing presentation.
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Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined)
- 4 tablespoons Butter
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 stalks Celery (diced)
- 1 medium Green bell pepper (diced)
- 2 cups Shrimp stock
- 1 cup Heavy cream
- 3 cups Cooked white rice
- 2 cups Shredded cheddar cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion, garlic, celery, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.
Stir in the shrimp stock and heavy cream, and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes to slightly thicken.
Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes, or until the shrimp are just turning pink. Remove from heat.
In a large mixing bowl, combine the cooked rice, 1 1/2 cups of the shredded cheddar cheese, Italian seasoning, paprika, salt, and black pepper.
Add the shrimp and vegetable mixture from the skillet to the rice mixture and stir until well combined.
Pour the mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and olive oil until the breadcrumbs are coated. Sprinkle this mixture over the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.0 g | 304% | |
| Saturated Fat | 136.7 g | 683% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1567 mg | 522% | |
| Sodium | 8485 mg | 369% | |
| Total Carbohydrate | 217.3 g | 79% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 15.8 g | ||
| Protein | 223.1 g | 446% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2681 mg | 206% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2210 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
