Garlic Shrimp Casserole

Name: Garlic Shrimp Casserole
Prep time: 60 min
Total time: 100 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 lb Shrimp (1 pound (21- to 25-count) shrimp, peeled and deveined); ¼ cup Olive Oil (1/4 cup olive oil); 4 cloves Garlic (4 cloves garlic); ¾ tsp Kosher Salt (3/4 teaspoon kosher salt); ¼ tsp Black Pepper (1/4 teaspoon freshly ground black pepper); 2 tbsp Cornstarch (2 tablespoons cornstarch); 1 tbsp Water (1 tablespoon cold water); 2 cup Chicken Stock (2 cups chicken stock); ½ cup Heavy Cream (1/2 cup heavy cream); ½ tsp Red Pepper Flakes (1/2 teaspoon red pepper flakes); 2 cup Rice (2 cups leftover cooked rice); 2 cup Garlic Shrimp (2 cups Garlic Shrimp); 2 cup Sautéed Vegetables (2 cups sautéed vegetables, leftovers are fine); ¾ cup Panko (3/4 cup panko)

Garlic Shrimp Casserole - Mains (Japanese)

100 minJapanese

Servings4

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Pescatarian
Egg Free

Steps

1Garlic Shrimp
2Place 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.
3Heat 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.
4Garlic Shrimp Casserole
5Heat oven to 350ºF.
6Place 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.
7Place 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.