Ingredients:
2 lbs shrimp, shelled,deveined,shells reserved
3 cups heavy cream
1/4 cup champagne or 1/4 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
1/4 teaspoon paprika
Directions:
preheat oven to 400.
butter a 31/2 quart glass baking dish.
add shrimp in 1 layer, cover with plastic wrap and refrigerate.
in a saucepan add cream, shells and champagne, bring to a boil, lower to simmer and cook for 25 minutes.
pour through a strainer into a large bowl.
in a skillet melt 1 tbsp butter, add scallions and cook for 3 minutes.
add the cream sauce and simmer until reduced slightly, about 5 minutes, pour back into the bowl.
season with lemon juice, worcestershire and hot sauce, salt and pepper, and let it cool.
pour over the shrimp.
in a processor, or with a rolling pin crush crackers.
melt remaining 4 tbsp butter in a microwave, add to crumbs, and add paprika.
crumble over shrimp.
bake for 25 minutes until bubbly.
you can run this under the broiler if you want a darker topping.
Servings: 10
Time preparation: 30 min.
Time total: 60 min.