Shrimp and tomato casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| 1 | small | Onion; chopped |
| 1 | Green pepper; chopped | |
| 1 | tablespoon | Basil |
| ½ | cup | Parsley |
| 2 | tablespoons | Chives |
| 3 | Cloves (large) garlic; chopped | |
| ¾ | cup | Mayonnaise |
| 1 | Whole egg | |
| 2 | Egg yolks | |
| 4 | ounces | Grated Monterey Jack cheese |
| 12 | ounces | Grated Swiss cheese |
| 1½ | pounds | Shrimp; cooked, peeled |
| 4 | mediums | Tomatoes; in chunks |
| 4 | tablespoons | Butter |
| ¼ | cup | Bread crumbs |
Directions
Saute onion & pepper in 6 Tbs butter. Add basil, parsley, chives & garlic.
In bowl, beat mayonnaise & eggs. Add cheeses to this. Combine cheese mixture with onion-pepper mixture. Add shrimp & tomatoes & stir gently. Put all in greased 9x11-inch casserole & top with ¼ cup bread crumbs sauteed in 4 Tbs butter. Sprinkle with paprika. Bake at 350 for 45 minutes or until bubbly.
MRS. DONNIE YOUNG
PHILADELPHIA, PA
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .