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Shrimp and Fontina Casserole

 Shrimp and Fontina Casserole
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
8 ServingsPrep: 35 min. Bake: 15 min. + standing


  • 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


  • 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.

2 of 2

Shrimp and Fontina Casserole (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.