Instructions
Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: In a skillet, heat olive oil over medium heat. Season shrimp with salt and pepper, then cook for 2–3 minutes per side until just pink. Remove from heat and set aside.
Step 3: In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in flour and cook for 1–2 minutes to form a roux.
Step 4: Gradually whisk in milk and cream, stirring until smooth. Add salt, pepper, and paprika. Cook until thickened, about 5 minutes.
Step 5: Stir in cheddar and Parmesan cheese until melted and creamy. Remove from heat.
Step 6: Arrange croissant halves in the baking dish, cut side up. Pour half the cheese sauce over them. Layer cooked shrimp on top, then pour remaining sauce evenly over everything.
Step 7: Bake for 20–25 minutes, or until bubbly and golden. Garnish with parsley and serve warm.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through. Avoid microwaving to preserve the croissants’ flaky texture.
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