Recipe: Shrimp Mushroom Casserole

I made this dish for Carlos last week and we both loved it. Carlos hated mushrooms before we started dating. He’s come a long way. (He’s still not really a fan of them raw in salads – yet.)

½ onion, finely chopped
½ sweet bell pepper, finely chopped
4 shallots, finely chopped
4 tbsp butter
4 tbsp flour
1 ½ cups light cream
½ tsp celery salt
½ tsp white pepper
½ tsp paprika
½ tsp salt
Slight pinch of cayenne pepper
1 cup grated cheddar cheese
¼ lb mushrooms, sliced
2 lbs peeled and deveined shrimp, cooked in salted water
Seasoned bread crumbs

Sauté the onion, pepper, and shallots in the butter over low heat until tender. (Do not brown.) Add the flour and mix well. Cook for 3 or 4 minutes.

Add the rest of the ingredients, except the bread crumbs. Stir together and pour into a well-buttered casserole dish. Sprinkle the bread crumbs on top, and bake for about 20 minutes in a preheated 350-degree oven.

Serves six to eight people.


The recipe is from this book. This is the first recipe that I have made from this book. Once I use it more, I’ll let you know if it’s worth buying.

Bon Appétit!