Serves 6
55 min
Spicy Shrimp and Bacon Casserole
Recipe GLPR4112a5564f693c
A savory casserole combining succulent large shrimp and crispy bacon with a creamy seafood sauce, finished with a golden panko breadcrumb topping. The heat from fresh jalapeños and red chilies adds a pleasant kick to this comforting baked dish.
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Ingredients
1 pound large raw shrimp (16-20 count), peeled, deveined, and tails removed
10 slices hardwood smoked bacon
1 tablespoon finely chopped fresh jalapeños (with seeds for extra heat, if desired)
1 teaspoon finely chopped red chilies
1 cup panko breadcrumbs
4 tablespoons butter, melted
1 1/2 cups light cream
1/2 cup lobster juice (or clam juice as a substitute)
Salt and black pepper to taste
Directions
Preheat your oven to 350 degrees Fahrenheit. Cook the bacon in a skillet over medium heat until crisp, about 8 to 10 minutes. Transfer to paper towels to drain, then coarsely crumble once cooled.
Lightly butter a 1 1/2 quart casserole dish. In a small bowl, combine the panko breadcrumbs, melted butter, salt, and pepper. Spread half of this breadcrumb mixture evenly across the bottom of the prepared casserole dish.
Arrange the shrimp over the breadcrumb layer, then scatter the crumbled bacon on top.
In a bowl, whisk together the light cream, lobster juice, chopped jalapeños, and chopped red chilies. Pour this mixture carefully over the shrimp and bacon.
Top the casserole with the remaining breadcrumb mixture, distributing it evenly.
Bake in the preheated oven for 35 minutes, until the top is golden brown and the casserole is bubbling around the edges. The shrimp should reach an internal temperature of 145 degrees Fahrenheit.
