Prep 30 mins
Cook 20 mins
This is yet another recipe I found in my Mom's old cookbook. For those of you who have never heard of Monroeville, Alabama, it is most well known for being the birthplace and hometown of Pulizter Prize winning author Harper Lee. From what I can remember from my childhood, alot of the socializing in Monroeville took place at a restaurant called the Hi Ho Restuarant. They served some of the most wonderful food! According to the cookbook, this recipe was first introduced to the people of Monroeville at this restuarant and quickly became a favorite. I'm sure I probably never tried this recipe when I was a child, but I look forward to making this one very soon.
- 1 lb shrimp, shelled,cleaned and boiled
- 2 cans cream of mushroom soup
- 1 cup mayonnaise
- 2 diced pimentos
- 1 clove garlic, minced
- 2 teaspoons Worcestershire sauce
- salt and pepper
- 2 hard-boiled eggs, sliced
- 1⁄2 cup breadcrumbs
- 1⁄2 cup slivered almonds
- Combine all ingredients except the bread crumbs and almonds.
- Pour in a greased casserole dish.
- Combine the bread crumbs and almonds.
- Sprinkle over the top of the casserole.
- Bake at 350 degrees for 20 minutes.
The combination of the eggs, shrimp and pimiento worked well. The sauce was pleasant, though soupy, but a bit bland. I served it over rice, which helped absorb all the liquid. If I make this again, I'll reduce the amount of soup and mayo and add something to give the sauce a bit more zip, maybe lemon juice or ginger. The great thing about this recipe is that it's so fuss-free and easy to make.