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1
Butter a 3 1/2-quart shallow glass baking dish.
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2
Arrange the shrimp in the baking dish in a single layer.
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3
Cover with plastic and refrigerate.
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4
In a medium saucepan, combine the cream and sherry with the shrimp shells.
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5
Add a pinch of salt and bring to a boil.
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6
Simmer over moderately low heat for 25 minutes; strain through a coarse sieve set over a large glass measuring cup; you should have about 2 1/2 cups.
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7
Preheat the oven to 400.
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8
Melt the 1 tablespoon of solid butter in a medium skillet.
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9
Add the scallions and cook over moderate heat, stirring, for 3 minutes.
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10
Add the shrimp cream and simmer until reduced to 2 cups, about 5 minutes.
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11
Pour the cream into a bowl and stir in the lemon juice and Worcestershire sauce.
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12
Season with salt, pepper and hot sauce; let cool until tepid.
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13
Season the shrimp with salt and pepper and evenly pour the cream over them.
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14
Put the oyster crackers in a sturdy resealable plastic bag, press the air out and seal to close.
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15
Lay the bag on a work surface and, using a rolling pin or a heavy pan, crush the crackers until coarse crumbs form.
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16
Transfer to a medium bowl.
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17
Add the 4 tablespoons of melted butter and the paprika and stir to coat.
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18
Scatter the cracker crumbs over the shrimp and pat to smooth.
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19
Bake the casserole 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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20
Remove from the oven.
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21
Preheat the broiler.
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22
Broil the casserole for 30 seconds, rotating as necessary, until the topping is evenly browned.
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23
Let stand at room temperature for 5 to 10 minutes before serving.
