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Garlicy Shrimp Crunch Casserole

  • 0 people already cooked this dish.
  • Total: 59min
    Preparation: 59min
  • Portions: 10
  • Difficulty: Intermediate


  • 2 Pounds Shrimp, shelled and deveined (shells reserved)
  • 2 Packs MAGGI SEASON UP Fish (10 g)
  • 1 1/4 Cups NESTLÉ Cream
  • 1 1/4 Cups CARNATION Light Evaporated Milk
  • 1/4 Cup Sherry
  • 3 MAGGI Garlic Onion Cubes, crumbled
  • 5 Tablespoons Unsalted butter
  • 3/4 Cup Chive, finely chopped
  • 1 Teaspoon Garlic, minced
  • 2 Teaspoons Fresh lime juice
  • 1 Teaspoon Worcestershire sauce
  • 1/4 Teaspoon Black pepper
  • 1/2 Teaspoon Chili flakes
  • 3 Cups Crackers
  • 1/4 Teaspoon Paprika


  1. Butter a casserole dish. Season with Season Up then arrange the shrimp in the casserole dish in a single layer. Cover with plastic wrap and refrigerate.

  2. In a medium saucepan, combine the Cream, Evaporated Milk and sherry with the shrimp shells. Add Garlic Onion Cubes and bring to a boil. Simmer over moderately low heat for 15 minutes; strain through a coarse sieve and set liquid aside.

  3. Preheat the oven to 400°F (200°C). Melt the 1 tablespoon of solid butter in a medium skillet. Add the chives and garlic, cook over medium heat, stirring occasionally. Add the shrimp cream and simmer for about five minutes. Stir in the lemon juice, Worcestershire sauce, black pepper and chili flakes. Let cool until lukewarm. Pour sauce over shrimp.

  4. Put the crackers in a resealable plastic bag, press the air out and seal to close. Lay the bag on a work surface and, using a rolling pin, crush the crackers until coarse crumbs form. Transfer to a medium bowl. Melt the remaining butter and add to crushed crackers with paprika.

  5. Scatter the crackers crumbs over the shrimp. Bake the casserole for 25 minutes or until bubbling around the edge and the shrimps are just cooked through. Remove from the oven. Let stand at room temperature for 5 minutes before serving

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