Shrimp and Mushroom Casserole

Plan Z Phase: This is a Z3 (ZReboot) recipe.

Servings: Serves 2.

This is elegant comfort food. It’s sort of like the American version of the French dish called Coquilles St. Jacques. That one is scallops and mushrooms.

Ingredients:

• 1 lb of cooked shrimp. You choose the size. Remove tails unless you like to eat them.
• 2 Tbl of butter
• 2 Tbl of regular flour
• 1 egg yolk slightly beaten
• 1/2 cup of chicken broth
• Grated sea salt to taste
• A dusting of cayenne to taste (or you can leave it out)
• 1 Tbl of lemon juice
• 2 Tbl of bourbon (optional)
• 1/2 cup of grated cheddar cheese
• 1/2 lb of fresh mushrooms
• A dusting of breadcrumbs

Instructions:

Preheat the oven to 350 degrees.

Melt butter, add flour and cook, stirring for a few minutes. You are making what’s called a roux. With a wire whisk stir in the egg yolk and the chicken broth. Add salt and cayenne and cook until it thickens. Slowly add the lemon juice, bourbon and cheese. Saute the mushrooms in another pan until they begin to brown. Add the mushrooms and the shrimp to the sauce.

Transfer to a 9” x 9” oven proof dish. Dust on a light coating of breadcrumbs. Bake in the oven for about 20 minutes.

This is not a drop dead, pretty presentation. It’s comfort food. If you want it to look fancier, you can bake it in 5” round ramekins and it will present like individual casseroles.

Enjoy!

Cheers,