Creamy Shrimp Fondue Casserole |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I created this dish when I needed to use up some frozen salad shrimp. Very yummy...and pretty. Ingredients:
1/2 lb vermicelli |
1 lb frozen raw baby shrimp, cleaned and peeled (no tails) |
1 tablespoon olive oil |
1 tablespoon butter |
2 shallots, minced |
2 garlic cloves, minced |
1 cup dry white wine |
8 ounces cream cheese |
salt |
pepper |
4 scallions, chopped |
1 small tomato, seeded and chopped |
4 ounces sharp white cheddar cheese, grated |
Directions:
1. Cook pasta according to package instructions.
2. Add frozen shrimp for the last 2-3 minutes of pasta cooking time.
3. Drain pasta and shrimp.
4. While pasta is cooking, prepare sauce.
5. Melt butter with olive oil in pan.
6. Saute shallots until tender, then add garlic and saute untl tender being careful not to burn.
7. Add wine off heat and return pan to flame.
8. Allow wine to come to a simmer and reduce a bit.
9. Turn off heat and add cream cheese in chunks.
10. Cover pan and allow cream cheese to melt.
11. When cheese is melted, whisk into sauce to combine.
12. Add salt and pepper to taste.
13. Combine pasta, shrimp, sauce, scallions and tomato.
14. Turn into a buttered casserole dish and top with grated cheddar.
15. For OAMC freeze at this point.
16. Thaw completely in fridge.
17. Bake at 350° for 10-15 minutes or until cheese is melted.
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