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
1pound(21- to 25-count) shrimp, peeled and deveined
1/4cupolive oil
4clovesgarlic
3/4teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
Garlic Shrimp Casserole
2tablespoonscornstarch
1tablespooncold water
2cupschicken stock
1/2cupheavy cream
1/2teaspoonred pepper flakes
2cupsleftover cooked rice
2cupsGarlic Shrimp
2cupssautéed vegetables, leftovers are fine
3/4cuppanko
Specialized Hardware
10-inch cast-iron skillet
ACTIVE TIME: 1 hourhour
TOTAL TIME: 1 hourhour40 minutesminutes
Yield: 4to 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.