Shrimp and Stuffing Bake

"From BHG."
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
Ready In:
1hr 25mins
Ingredients:
11
Serves:
4

ingredients

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directions

  • Rinse shrimp; pat dry with paper towels.
  • In a large saucepan, cook the shrimp in a large amount of boiling water for 1-3 minutes or just until the shrimp turn opaque; drain well and set aside.
  • In the same saucepan, cook the celery and onion in hot butter over med heat until tender.
  • Add in soup, milk, sage, thyme, and pepper; stir to combine.
  • Add in eggs; mix well.
  • Fold in dry bread cubes and cooked shrimp.
  • Transfer to an ungreased 1 1/2 quart casserole dish.
  • Bake, covered, at 350° for 30 minutes.
  • Uncover and bake about 15 minutes more or until set in center.
  • Let stand, covered, for 10 minutes before serving.

Questions & Replies

  1. good flavor but i had to wing it. i printed the recipe twice and both times it skipped adding the soup, even though on the screen it shows when to add the soup. but it came out pretty good.
     
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Reviews

  1. Delicious and different! I made this for house guests, who enjoyed having seafood while visiting the Florida Keys. The sage and thyme give it that typical Thanksgiving flavor; I would like to experiment with substituting dill, Old Bay or creole seasoning.
     
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