Shrimp and Fontina Casserole Recipe

5 2 1
Shrimp and Fontina Casserole Recipe
Shrimp and Fontina Casserole Recipe photo by Taste of Home
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Shrimp and Fontina Casserole Recipe

Read Reviews
5 2 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min. + standing

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

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. Yield: 8 servings.
Originally published as Shrimp and Fontina Casserole in Country Woman February/March 2010, p31

Nutritional Facts

1 each: 445 calories, 31g fat (16g saturated fat), 231mg cholesterol, 870mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 32g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake, uncovered, 15-20 minutes or until bubbly and cheese is melted. Let stand 10 minutes before serving. Yield: 8 servings.
Originally published as Shrimp and Fontina Casserole in Country Woman February/March 2010, p31

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Reviews forShrimp and Fontina Casserole

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MY REVIEW
biking32 User ID: 3338029 211448
Reviewed Feb. 28, 2012

"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."

MY REVIEW
darcien007 User ID: 5786236 109642
Reviewed Feb. 20, 2012

"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"

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