280339 scalloped corn and shrimp

Categories
Vegetables
Seafood
Casseroles
Yield
4 servings
MeasureIngredient
2½ cup Frozen corn, or about 5 ears
3 tablespoons Minced onion, or scallions Salt and pepper to taste
1 cup Coarsely crumbled Pilot crackers (about 6), or other bland white crackers
5 tablespoons Unsalted butter
½ pounds Bay shrimp
1 cup Milk

In a bowl, combine corn, onion, salt and pepper. In a buttered 1-quart baking dish, sprinkle with ¼ cup cracker crumbs in an even layer. Dot with 1 tablespoon butter, cut into bits. Add half the corn mixture. Add ¼ cup crumbs in an even layer, and 1 tablespoon butter, cut into bits. Add remaining corn mixture. Spread shrimp over the top. In a saucepan, melt remaining 3 tablespoons of butter.

Add remaining ½ cup of crumbs and toss to coat crumbs with the butter. Pour milk over contents of baking dish; sprinkle the buttered crumbs on top. Bake 20 minutes in preheated 400 degree oven or until mixture bubbles and is golden brown. Submitted By BARRY WEINSTEIN On 03-17-95

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