Maine shrimp isn’t readily available in downtown Nottingham, so I had to make this with Atlantic prawns. So technically, I suppose it isn’t a Maine Shrimp Casserole, but the recipe is from Maine. Does that count?

Maine shrimp are usually caught in the Spring, and unlike the more familiar grey, they are a rosy pink-red even when raw. We also pay about twice the price in our supermarkets than the fortunate residents of Maine. Another reason for me to envy them.

There are variations of this recipe I have seen on the web, some including making a flavoured roux, then topping with breadcrumbs, but I really like this recipe because it is creamy and cheesy and oh-so-tasty. It’s like a savoury bread pudding. The recipe is a slightly altered and anglicised version of one that appears on the Maine Tourism site. It is a fantastic site, and one I visit regularly as I have a slight (major) obsession with the state of Maine.

Maine Shrimp Casserole

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Serves	4
Website	Visit Maine

Ingredients

• 8 thick slices White Bread (buttered and cubed)
• 200g Mature Cheddar (grated)
• 400g Cooked Prawns
• 1 pint Milk
• 3 Eggs
• pinch salt
• 1 teaspoon Paprika

Directions

1.	In a large bowl, add your bread, prawns, cheese and salt and mix together gently
2.	Tip into a buttered oven proof dish
3.	Beat the eggs together with the milk and add the paprika
4.	Pour the milk mixture over the bread and prawns
5.	Gently press the mixture flat with the back of a spoon
6.	Bake in an over at 325 F / Gas Mark 3 for 1 hour