Save on Pinterest

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
  • Total Time
    Prep: 35 min. Bake: 15 min. + standing
  • Makes
    8 servings


  • 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.
  • 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.

Recommended Video


Click stars to rate
Average Rating:
  • biking32
    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.

  • darcien007
    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