Ingredients:

  • lbs Large Shrimp (21/25 count), peeled and deveined
  • Tbsp Unsalted Butter (for sauce)
  • medium Shallots, finely minced
  • cloves Garlic, minced
  • /4 cup All-Purpose Flour
  • /2 cup Dry White Wine (e.g., Pinot Grigio)
  • cups Whole Milk or Half-and-Half (room temperature)
  • Tbsp Fresh Lemon Juice
  • Tbsp Fresh Parsley, chopped
  • Salt and freshly ground Black Pepper, to taste
  • 1/2 cups Panko Breadcrumbs
  • Tbsp Unsalted Butter, melted (for topping)
  • tsp Fresh Thyme leaves, finely chopped
  • Zest of 1 large lemon
  • /2 cup Parmesan Cheese, finely grated

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Prepare the Lemon-Herb Crumble: In a small bowl, combine Panko, 4 Tbsp melted butter, thyme, lemon zest, and Parmesan. Mix well until uniformly moistened and set aside.
  3. In a large skillet over medium heat, melt the remaining 4 Tbsp of butter. Sauté shallots until softened (about 3 minutes). Add garlic and cook for 1 minute until fragrant.
  4. Make the Roux: Whisk in the flour quickly to the butter/shallot mixture. Cook, stirring constantly, for 1 minute.
  5. Deglaze & Build Sauce: Slowly whisk in the white wine. Once slightly reduced, gradually whisk in the milk/half-and-half until the mixture is smooth.
  6. Simmer and Season: Bring the sauce to a gentle simmer, stirring often, until it thickens enough to coat the back of a spoon (about 5–7 minutes). Remove from heat. Stir in lemon juice, parsley, salt, and pepper. Taste and adjust seasoning.
  7. Assemble Casserole: Gently fold the raw, dried shrimp into the finished sauce. Pour this mixture evenly into the prepared casserole dish.
  8. Top & Bake: Sprinkle the prepared Lemon-Herb Crumble evenly over the top of the shrimp mixture. Bake for 25–30 minutes, or until the sauce is bubbling and the topping is deep golden brown.
  9. Rest and serve the Baked Stuffed Shrimp Casserole after letting it rest for 5 minutes.