Shrimp Casserole

• 2 lbs shrimp, shelled,deveined,shells reserved
• 3 cups heavy cream
• 14 cup champagne or 14 cup vermouth
• 5 tablespoons butter
• 6 scallions, white parts chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• salt and pepper
• hot sauce
• 4 cups oyster crackers
• 14 teaspoon paprika

1. preheat oven to 400.
2. butter a 31/2 quart glass baking dish.
3. add shrimp in 1 layer, cover with plastic wrap and refrigerate.
4. in a saucepan add cream, shells and champagne, bring to a boil, lower to simmer and cook for 25 minutes.
5. pour through a strainer into a large bowl.
6. in a skillet melt 1 tbsp butter, add scallions and cook for 3 minutes.
7. add the cream sauce and simmer until reduced slightly, about 5 minutes, pour back into the bowl.
8. season with lemon juice, worcestershire and hot sauce, salt and pepper, and let it cool.
9. pour over the shrimp.
10. in a processor, or with a rolling pin crush crackers.
11. melt remaining 4 tbsp butter in a microwave, add to crumbs, and add paprika.
12. crumble over shrimp.
13. bake for 25 minutes until bubbly.
14. you can run this under the broiler if you want a darker topping.

shrimp, heavy cream, champagne, butter, scallions, lemon juice, worcestershire sauce, salt, hot sauce, oyster crackers, paprika

Taken from www.food.com/recipe/shrimp-casserole-95064 (may not work)