Yield: 6 servings
|¼ cup||Onions, chopped|
|½ cup||Celery, chopped|
|2 cups||Fresh corn|
|1 teaspoon||Tabasco sauce|
|1 teaspoon||Worcestershire sauce|
|1 teaspoon||Powdered mustard|
|1 teaspoon||Pepper Salt to taste, if desired|
|2 pounds||Shrimp, shelled & de-veined|
|2 cups||Fine cracker crumbs|
In a large saucepan, melt butter. Saute' the onion and celery in the butter for 5 minutes. Stir in the milk and corn. Heat, but do not boil. Remove from heat and add the seasonings and beaten egg. Stir well, then add the shrimp meat. In a separate pan, melt the 2 tablespoons butter and mix into it the cracker crumbs. Press the crumbs onto the bottom and sides of a casserole dish to form a crust.
Spoon in the filling, topping with more cracker crumbs, if desired.
Bake for 1 hour until just set at 350 degrees. Submitted By BARRY WEINSTEIN On 03-25-95