Shrimp Casserole Sort of Scampi –


This is a rather easy and pretty good meal when you don’t have a whole lot of time and/or energy. It is kinda-sorta scampi-like. Most any of the ingredients can be substituted or swapped around to suit your own taste buds (or what you have on hand).

Olive oil
Lemon juice

Preheat the oven to 400°F.

You will need somewhere around 6 to 12 shrimp per person depending on the size of the shrimp and the appetites involved. Rough chop some onions about equal to the volume of shrimp. Put some olive oil and butter in a good skillet and slow sweat the onions on very low heat while you do the next stuff. Peel and devein the shrimp and set them aside for the moment. Rough chop some tomatoes, somewhere between equal volume and twice volume of the onions. Toss them into the pan and raise the heat up a little bit. Simmer for 6 to 8 minutes. Toss in about 1 clove garlic per person, rough chopped, and stir it in. Let it mellow for about 2 minutes. Toss in the shrimp and around a quarter cup of parsley per person and mix it up. After about 1-1/2 minutes turn everything over and give it about another minute.

Put into a lubed casserole dish and cover with grated or crumbled cheese. Parmigiano-Reggiano and Romano go well together. Feta gives it a nice Greek accent. Gruyere is also very nice. A mix that we like is sharp white cheddar – the Cabot Seriously Sharp Vermont is good – Parmigiano-Reggiano and Romano. Bake for around 10 minutes. What you want is the shrimp cooked and the cheese melted. Don’t overcook it. The cheese will not be browned, but that’s just fine.

As soon as it comes out of the oven spritz on a little lemon juice and add a few grinds of pepper. You can use white pepper if you are going to serve it to company. Black works beautifully if you don’t mind the pepper showing up over the cheese. Taste and see if it needs any salt. Ours usually doesn’t.

Now, using the same technique, you can substitute just about any of the ingredients around, or add more of whatever you have. Just adjust the cooking time up or down so that between the skillet and the casserole everything comes done at the same time. This works as a main dish with sides or as a single taste meal when you are too tired to fiddle with cooking several different things.


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