fbpx
Hamburger menu icon
COOK
Alton Brown Logo on one line in white font
Alton Brown logo stacked in white font
SHOP
Magnifying glass search icon
Baseboard page divider
Alton Brown logo in grey font
Black x

SEARCH

A rolled up screen projector
Alton Brown transforms leftovers into a flavorful weeknight dinner in his garlic shrimp casserole recipe. A red pepper cream sauce adds a creamy kick.
Jump to Recipe - Print Recipe

 

Course: Mains
Keyword: Casserole, Garlic Shrimp Casserole, Seafood, Weeknight Dinner

Garlic Shrimp Casserole

ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour 40 minutes
Yield: 4 to 6 servings
An easy weeknight dinner, this flavorful casserole uses up leftovers without sacrificing on flavor thanks to a red pepper cream sauce and plump, juicy garlic shrimp.
This recipe first appeared in Season 6 of Good Eats.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

Garlic Shrimp

  • 1 pound (21- to 25-count) shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 4 cloves garlic
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Garlic Shrimp Casserole

  • 2 tablespoons cornstarch
  • 1 tablespoon cold water
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 1/2 teaspoon red pepper flakes
  • 2 cups leftover cooked rice
  • 2 cups Garlic Shrimp
  • 2 cups sautéed vegetables, leftovers are fine
  • 3/4 cup panko

Specialized Hardware

10-inch cast-iron skillet
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour 40 minutes
Yield: 4 to 6 servings

Procedure

Garlic Shrimp

  • Place the cleaned shrimp, olive oil, garlic, salt, and pepper into a 1-gallon zip-top bag, seal, and toss to combine. Allow to sit at room temperature for 30 minutes.
  • Heat a 10-inch cast-iron skillet over medium heat for 5 minutes. Add the shrimp along with the marinade to the pan. Sauté, tossing continuously, just until the shrimp begin to turn opaque in the center, 3 to 4 minutes. Serve immediately and save leftovers for garlic shrimp casserole.

Garlic Shrimp Casserole

  • Heat oven to 350ºF.
  • Place the cornstarch and water into a small jar, seal, and shake to combine. Whisk together the chicken stock and cornstarch slurry in a 3-quart saucier and set over medium-high heat. Bring to a simmer and cook for 3 minutes. Add the cream and red pepper flakes and stir to combine. Remove from the heat.
  • Place the rice, leftover garlic shrimp, and vegetables into a 9-by-11-inch baking dish. Pour the cream mixture over the leftovers and press down to evenly distribute the liquid. Sprinkle the panko evenly over the top and bake until the mixture is hot and bubbly, about 25 minutes. Turn the broiler to high and brown the panko until golden, 2 to 3 minutes. Cool for 15 minutes before serving.
Baseboard page divider

X

Leaving so soon?

Before you go, check out what’s new in the Alton Brown Shop!

Skip to content