Shrimp Americana Bake
A luxurious baked shrimp casserole featuring succulent jumbo shrimp in a rich, creamy sauce with bell peppers, onions, and a golden cheese crust. This...
6 servings
American Cuisine
🟡Intermediate★★★☆☆
May 30, 2025
17 views
Ingredients
🥩
2 pounds
jumbo shrimp
21-25 count, peeled and deveined, tails removed
🌾
1/3 cup
all-purpose flour
🥬
1 large
red bell pepper
diced medium
🌾
3/4 cup
panko breadcrumbs
🥬
1 large
green bell pepper
diced medium
🥬
1 large
yellow onion
diced medium
🥬
4 large
garlic cloves
minced
🥬
3 large
celery stalks
diced medium
🥛
1/2 cup
Gruyère cheese
freshly grated
🥛
1 1/2 cups
sharp cheddar cheese
freshly grated
💧
1/2 cup
dry white wine
such as Sauvignon Blanc
🥛
1 1/2 cups
heavy cream
📦
1/4 cup
fresh parsley
chopped
🥛
6 tablespoons
unsalted butter
divided
🥬
to taste
freshly ground black pepper
💧
2 teaspoons
Worcestershire sauce
💧
1 cup
seafood stock
or chicken stock
💧
1 teaspoon
hot sauce
such as Tabasco
🌶️
2 teaspoons
fresh thyme
chopped
🌶️
1 teaspoon
smoked paprika
🌶️
to taste
kosher salt
📦
2 teaspoons
Old Bay seasoning
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Preheat your oven to 375°F and position the rack in the upper third. Butter a 13x9-inch baking dish with 1 tablespoon of the unsalted butter. Pat the jumbo shrimp completely dry with paper towels and season generously with kosher salt, freshly ground black pepper, and 1 teaspoon of the Old Bay seasoning. This moisture removal is crucial for proper browning and prevents a watery casserole.
Step 2
Heat 2 tablespoons of the unsalted butter in a large skillet over medium-high heat until the foam subsides and the butter begins to turn golden. Add the seasoned jumbo shrimp in a single layer, working in batches if necessary to avoid overcrowding. Sear for 90 seconds per side until just pink and barely cooked through - they should still be slightly translucent in the center as they will finish cooking in the oven. Transfer to a plate and set aside.
Step 3
In the same skillet, reduce heat to medium and add the remaining 3 tablespoons of unsalted butter. Add the yellow onion, red bell pepper, green bell pepper, and celery stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. The natural sugars should begin to caramelize, creating a sweet foundation for the sauce.
Step 4
Add the minced garlic cloves, remaining Old Bay seasoning, smoked paprika, and fresh thyme to the vegetables. Cook for 1 minute until fragrant, stirring constantly to prevent burning. The aromatics should bloom and become very fragrant, indicating they're properly activated.
Step 5
Sprinkle the all-purpose flour over the vegetable mixture and cook for 2 minutes, stirring constantly to create a roux. This step eliminates the raw flour taste and ensures proper thickening. The mixture should appear slightly dry and coat the vegetables evenly.
Step 6
Slowly whisk in the dry white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes, which concentrates the flavor and cooks off the alcohol. Gradually whisk in the seafood stock and heavy cream, ensuring no lumps form. The sauce should be smooth and begin to thicken immediately.
Step 7
Bring the sauce to a gentle simmer and cook for 3-4 minutes until it coats the back of a spoon. Stir in the Worcestershire sauce and hot sauce. Taste and adjust seasoning with kosher salt and freshly ground black pepper. The sauce should be rich, creamy, and well-balanced with a slight kick from the hot sauce.
Step 8
Remove the skillet from heat and gently fold in the seared jumbo shrimp along with any accumulated juices. The residual heat will continue cooking the shrimp slightly. Transfer the entire mixture to the prepared baking dish, spreading it evenly with a spatula.
Step 9
In a medium bowl, combine the sharp cheddar cheese and Gruyère cheese, then sprinkle evenly over the shrimp mixture. The Gruyère adds a nutty complexity that elevates this beyond typical American comfort food. Top with the panko breadcrumbs, creating an even layer for optimal browning.
Step 10
Bake for 20-25 minutes until the top is golden brown and bubbling around the edges. The internal temperature should reach 145°F when measured with an instant-read thermometer. If the top browns too quickly, tent loosely with foil for the remaining cooking time.
Step 11
Remove from the oven and let rest for 5 minutes to allow the sauce to set slightly. Garnish with the fresh parsley before serving. The resting period prevents the sauce from being too liquidy when plated.
✨Chef's Tips
- ★Never overcook the shrimp during the initial searing - they should be slightly underdone as they'll finish cooking in the oven. Overcooked shrimp become rubbery and lose their sweet, delicate flavor. Look for shrimp that curl into a 'C' shape rather than a tight 'O' for perfect doneness.
- ★Create depth of flavor by properly caramelizing the vegetables in the fond left from searing the shrimp. This technique, called 'deglazing,' captures all the concentrated flavors and prevents waste of the delicious browned bits that would otherwise be lost.
- ★For the smoothest sauce, ensure your roux cooks for the full 2 minutes to eliminate any raw flour taste, and add liquids gradually while whisking constantly. Temperature control is key - if the pan is too hot, the flour will clump and create lumps that are difficult to smooth out.
- ★Use freshly grated cheese rather than pre-shredded for superior melting and flavor. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can create a grainy texture in your finished dish.
- ★Test doneness by checking that the sauce bubbles vigorously around the edges and the cheese is deeply golden. The casserole should hold its shape when scooped but still be creamy throughout - this indicates proper sauce consistency and complete cooking.
shrimpamericanbakecasseroleseafoodcomfort fooddinnerentertaining