50+ Friends Club Cookbook
Fish and Shellfish
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Louisiana Shrimp Bake
From the Kitchen of: Pat
Source: Pillsbury Bake-Off Main Dish Cookbook
| 1 |
c. |
sliced Celery |
| 1 |
med. |
sliced Onion |
|
| 1/2 |
c. |
chopped Green Pepper |
| 1/4 |
c. |
Butter |
| 1/4 |
c. |
Pillsbury's Best Flour |
| 1 1/2 |
tsp. |
Salt |
| 1 |
lb. |
Tomatoes |
| 7 |
oz. |
pkg. frozen Shrimp |
| 1/4 |
c. |
Sherry |
| 1 1/2 |
c. |
shredded Cheddar Cheese |
| 4 |
|
hardcooked Eggs, sliced |
| 3 |
c. |
cooked Rice |
Saute celery, onion and green pepper in butter in medium saucepan, about
5 minutes.
Blend in flour and salt; cook until bubbly.
Stir in tomatoes, shrimp and sherry.
Bring to a boil; simmer covered for 10 minutes.
Stir in 1/2 c. cheese and eggs.
Pour into 2 qt. casserole.
Top with rice; sprinkle with remaining 1 c. cheese.
Bake 375 degrees for 25-30 minutes.
Serves: 6-8