CREAMY SHRIMP BAKE

CREAMY SHRIMP BAKE image

Yield 4

Number Of Ingredients 17

2 tbsp (25 mL) butter
1/4 cup (50 mL) all-purpose flour
3/4 tsp (4 mL) dried tarragon
1/2 cup (125 mL) white wine or chicken stock
3 cups (750 mL) milk
1 pkg (4 oz/125 g) cream cheese
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1-2 lbs cooked peeled shrimp
2 cups (500 mL) small broccoli florets
Topping:
1 cup (250 mL) fresh bread crumbs
1/4 cup (50 mL) grated parmesan cheese
1/4 cup (50 mL) chopped fresh parsley
1 tsp (5 mL) grated lemon rind
1 clove garlic, minced
2 tbsp (25 mL) butter, melted

Steps:

In large saucepan, melt butter over medium heat; whisk in flour and tarragon and cook, whisking, for 1 minute. Gradually whisk in wine until combined. Whisk in milk; bring to boil. Reduce heat to medium; cook, stirring, for 10 minutes or until thickened. Remove from heat. Whisk in cream cheese, salt and pepper until melted. Add shrimp to sauce. Meanwhile, boil or steam broccoli till just al-dente. Drain and add sauce; toss to coat. Pour into 11- x 7-inch (2 L) baking dish, pressing shrimp and broccoli to submerge. (Make-ahead: Cover and refrigerate for up to 1 day or wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours. Cover and bake in 400°F/200°C oven for 30 minutes before uncovering and continuing with recipe.) Topping: In small bowl, combine bread crumbs, cheese, parsley, lemon rind and garlic; drizzle with butter and stir to combine. Sprinkle over shrimp mixture. Bake in 425°F (220°C) oven for 15 minutes or until cheese is golden.