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Shrimp and Fontina Casserole Recipe

Shrimp and Fontina Casserole Recipe photo by Taste of Home

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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

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Shrimp and Fontina Casserole Recipe

Prep: 35 min. Bake: 15 min. + standing

Yield: 8 Servings

35 15 50

Ingredients

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

Directions

In a large resealable plastic bag, combine the 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 13-in. x 9-in. baking dish; top with prosciutto. Set aside.
In the 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 the heat; stir in peppers. Pour over prosciutto. Sprinkle with remaining cheeses.
Bake, uncovered, at 350° for 15-20 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutritional Facts 1 serving equals 445 calories, 31 g fat (16 g saturated fat), 231 mg cholesterol, 870 mg sodium, 9 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Shrimp and Fontina Casserole in Country Woman February/March 2010, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Shrimp and Fontina Casserole

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Reviewed on Feb. 28, 2012 by biking32

This is an easy recipe to make and it tastes wonderful. I halved the recipe because we are only two and it still was great.

Reviewed on Feb. 20, 2012 by darcien007

This looks amazing! I wonder if you could substitute the ham for bacon? I also would not use fontina as I don't personaly care for it. I would use a light white chedder. Thank you this wonderful recipe