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1
Butter a 3 1/2-quart casserole dish. Arrange shrimp in a single layer. Cover with plastic wrap and refrigerate.
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2
In a medium saucepan, combine cream, sherry and shrimp shells with a pinch of salt and bring to a boil. Simmer on low for 25 minutes. Remove from stove and strain through a coarse sieve set over a large glass measuring cup or bowl; should yield about 2 1/2 cups.
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3
Preheat the oven to 400u00b0F.
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4
Melt 1 tablespoon of butter in a medium skillet. Add scallions and cook over moderate heat, stirring, for about 3 minutes. Add the shrimp cream to the skillet and simmer until reduced (2 cups, about 5 minutes).
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5
Pour the cream sauce into a bowl and stir in lemon juice and Worcestershire. Season with salt, pepper and hot sauce or cayenne; let cool until tepid. Season shrimp with salt and pepper and pour cream sauce over them.
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6
Crush oyster crackers until you achieve coarse crumbs. Place in a medium bowl and add 4 tablespoons of melted butter and paprika and stir to coat. Sprinkle cracker crumbs over the shrimp and pat to smooth.
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7
Bake in the center of the oven for 25 minutes, or until bubbling around the edge and the shrimp are JUST cooked through.
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8
Remove from the oven and preheat broiler.
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9
Broil casserole for 30 seconds, rotating, until top is an even golden browned.
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10
Let stand at room temperature for 5 to 10 minutes before serving.
