Shrimp Versailles
Submitted by belzerker
Sauteed shrimp in a rich cream cheese and Swiss cheese sauce with white wine, broiled under golden breadcrumbs. Serve this elegant French-inspired casserole over rice or pasta in under 45 minutes.
YIELD
4 servingsPREP
45 minCOOK
20 minREADY
45 minNamed after the palace, and honestly, the richness lives up to the name.
Shrimp get sauteed with scallions until just pink, then a luscious sauce comes together right in the same skillet: cream cheese melted with milk, Swiss cheese, and a splash of dry white wine. A dash of red pepper flakes keeps things from tipping into too-rich territory.
Pour it all into a casserole, scatter buttered breadcrumbs on top, and slide it under the broiler until golden and bubbling. Over rice or pasta, it’s the kind of one-skillet dinner that feels like a special occasion.
Kitchen Tips
- Cube the cream cheese small so it melts evenly. Big chunks take forever to break down and you’ll end up with lumps.
- Remove the shrimp before building the sauce, then add them back at the end. This prevents overcooking while you’re melting cheese.
- Watch the broiler like a hawk. Breadcrumbs go from golden to burnt in about 30 seconds. Keep the oven door cracked.
- Serve immediately. This sauce thickens fast as it cools, so get it to the table while it’s still bubbly and saucy.
Ingredients
Directions
Sauté onions in margarine in large skillet until tender.
Add shrimp.
Cook over medium heat, stirring occasionally, until pink.
Remove shrimp with slotted spoon and set aside.
Add cream cheese and milk to skillet, stirring constantly until cheese melts.
Stir in swiss cheese and wine.
Add shrimp and pepper.
Cook just until heated.
Pour into lightly greased casserole.
Combine bread crumbs and margarine.
Sprinkle over casserole.
Broil 1 to 2 minutes, until golden.
Serve over hot cooked rice or pasta.
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