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Shrimp and Fontina Casserole Recipe
Shrimp and Fontina Casserole Recipe photo by Taste of Home

Shrimp and Fontina Casserole Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 15 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min. + standing
MAKES: 8 servings

Ingredients

  • 1/2 cup King Arthur Unbleached 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

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.

Directions

  1. In a large resealable plastic bag, combine the 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 13-in. x 9-in. baking dish; top with prosciutto. Set aside.
  3. 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.
  4. 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.
Originally published as Shrimp and Fontina Casserole in Country Woman February/March 2010, p31

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.

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

Reviews for Shrimp and Fontina Casserole(2)

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MY REVIEW
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
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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