Ingredients:

  • 1 ½ pounds large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon lemon juice, freshly squeezed
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk, warmed
  • ½ cup heavy cream
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • ¼ teaspoon ground nutmeg
  • 1/4 cup dry sherry (optional)
  • 1/4 cup chopped fresh parsley
  • 1 cup day-old white bread, crusts removed, pulsed into coarse crumbs, OR 1 cup panko breadcrumbs
  • 4 tablespoons unsalted butter, melted
  • ¼ cup grated Parmesan cheese
  • Pinch of paprika (optional)

Instructions:

  1. Toss shrimp with olive oil, salt, pepper, and lemon juice. Set aside.
  2. Melt butter in the skillet.
  3. Whisk in flour until smooth. Cook for 1-2 minutes to form a roux.
  4. Gradually whisk in warm milk and cream, whisking constantly to prevent lumps.
  5. Bring to a simmer, stirring occasionally, until thickened (about 5-7 minutes).
  6. Stir in salt, pepper, and nutmeg.
  7. Stir in sherry, if using, and parsley. Adjust seasonings to taste.
  8. Add the shrimp to the creamy sauce in the skillet. Cook until pink and opaque, about 3-5 minutes, being careful not to overcook.
  9. Combine bread crumbs, melted butter, Parmesan cheese, and paprika (if using) in a bowl. Toss to combine.
  10. Pour the shrimp mixture into the baking dish.
  11. Sprinkle the breadcrumb topping evenly over the shrimp mixture.
  12. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
  13. Let the casserole cool for a few minutes before serving.