Creole Stuffing

DIRECTIONS

• Thaw shrimp if frozen. Halve large shrimp.
• In a saucepan, cook the celery and onion in butter or margarin until tender. Add shrimp and cook and stir just until shrimp turn pink. Remove from heat.
• Stir in the salt and ground red pepper. Place the dry bread cubes in a large mixing bowl. Add the shrimp mixture; add the pecans. Stir in the egg. Drizzle enough broth or wate to moisten, tossing lightly.
• Place in casserole dish. Bake uncovered in a 325 oven for 25 - 30 minutes or until heated through.