Ingredients 
For the Shrimp:
1 lb large shrimp, peeled and deveined (tails on, optional)
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and black pepper to taste
Juice of 1 lemon
For the Casserole Base:
3 cups cooked rice or orzo
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 tablespoon minced garlic
2 tablespoons unsalted butter
Salt and black pepper to taste
For the Topping:
1/2 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
Instructions 
Prepare the Shrimp:
Preheat your oven to 375°F (190°C).
Toss the shrimp in olive oil, garlic powder, salt, pepper, and lemon juice. Set aside.
Make the Casserole Base:
In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
Stir in the heavy cream, Parmesan, mozzarella, thyme, and paprika. Cook until the sauce thickens slightly.
Mix the cooked rice (or orzo) into the sauce, ensuring it’s evenly coated. Season with salt and pepper to taste.
Spread the mixture evenly in a greased baking dish.
Arrange the Shrimp:
Lay the seasoned shrimp evenly on top of the rice mixture.
Prepare the Topping:
In a small bowl, mix the panko breadcrumbs, melted butter, parsley, and Parmesan cheese.
Sprinkle the topping evenly over the shrimp and rice.
Bake the Casserole:
Bake in the preheated oven for 20–25 minutes, or until the shrimp are pink and opaque, and the topping is golden brown.
Garnish and Serve:
Garnish with additional parsley and serve warm.
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4–6
Enjoy this decadent and flavorful casserole, perfect for seafood lovers! 
The post Baked Stuffed Shrimp Casserole Recipe appeared first on Dieter24.
