Shrimp Stuffing
2006-12-16- Course: Main Dishes
- Yield : 6
- Servings : 6
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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Use this stuffing to stuff vegetables, squash, mushrooms or bake as a casserole in a baked pie shell. Maw-Maw got this recipe from a classmate at a recent class reunion. In honor of the Class of ’66!
Ingredients
- 3 tbsp oleo (butter), melted
- juice of 1/2 lemon
- 2 green onions, chopped
- 1 small yellow onion, finely chopped
- 1 small bell pepper, finely chopped
- 1 rib celery, chopped
- 1/2 cup fresh mushrooms, sliced
- 1 lbs shrimp, clean and deveined
- 1 clove of garlic, chopped fine
- 1 tbsp parsley flakes
- 1 1/2 cup Italian seasoned bread crumbs or seasoned Panko bread crumbs
- 3 tbsp oleo margarine or butter, melted
- 2 tbsp heaping flour
- 2 cups milk
- 3/4 cup grated cheddar cheese
- Sprinkles of red pepper or cayenne
- garlic powder (optional)
- salt to taste
Directions
Step 1
In a large skillet, add 3 tablespoons oleo and lemon juice. Sauté the green onion, bell pepper, celery, onions, mushroom, and garlic until vegetable are soft.
Step 2
Add the shrimp and sauté until the shrimp turn pink. Add the parsley. Remove from the heat, add the bread crumbs and mix well. Mixture should be thick.
Step 3
In a separate saucepan, add 3 tablespoons melted oleo and flour. Stir until flour is well coated and mixture bubbles.
Step 4
Add milk and reduce heat, stirring until thickened.
Step 5
Add 1/2 cup cheese and remove from heat. Stir with a wire whisk until the cheese melts.
Step 6
Pour cheese sauce over bread crumb mixture and mix well.
Step 7
Use to stuff vegetables, squash, mushrooms or bake as a casserole in a baked pie shell.
Step 8
Top with the remainder of the cheese. Bake in the oven at 350 degrees until cheese melts and dish is thoroughly heated.
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