SHRIMP AND FONTINA CASSEROLE

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Shrimp and Fontina Casserole image

Looking for a seafood casserole that tastes gourmet? Try this one. The Cajun flavor comes through the cheese topping-and the confetti of green onions and red peppers makes it pretty enough for a party.-Emory Doty, Jasper, GA

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup all-purpose flour
1 tablespoon Cajun seasoning
1/2 teaspoon pepper
2 pounds uncooked large shrimp, peeled and deveined
2 tablespoons olive oil
4 thin slices prosciutto or deli ham, cut into thin strips
1/2 pound medium fresh mushrooms, quartered
2 tablespoons butter
4 green onions, chopped
2 garlic cloves, minced
1 cup heavy whipping cream
8 ounces fontina cheese, cubed
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Romano cheese

Steps:

  • Preheat oven to 350°. In a large resealable plastic bag, combine flour, Cajun seasoning and pepper. Add shrimp, a few at a time, and shake to coat. , In a large skillet over medium heat, cook shrimp in oil in batches until golden brown. Drain on paper towels. Transfer to an ungreased 13x9-in. baking dish; top with prosciutto. Set aside., In same skillet, saute mushrooms in butter until tender. Add onions and garlic; cook 1 minute longer. Add cream and fontina cheese; cook and stir until cheese is melted. Remove from heat; stir in peppers. Pour over prosciutto. Sprinkle with remaining cheeses., Bake, uncovered, 15-20 minutes or until bubbly and cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts :

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