MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cajun Shrimp & Corn Bread Casserole
Categories: Seafood, Breads, Vegetables, Herbs
Yield: 6 Servings
1 lb Large shrimp in shells
1 ts Cajun seasoning
1 1/2 c Green and/or red bell
- peppers; coarse chopped
2 Ribs celery; sliced
1/2 c Onion; chopped
1 tb Oil
2 cl Garlic; minced
15 oz Can black-eyed peas; rinsed,
- drained
14 1/2 oz Can stewed tomatoes;
- undrained, cut up
Snipped fresh parsley (opt)
MMMMM--------------------CORN BREAD DUMPLINGS-------------------------
3/4 c All-purpose flour
1/3 c Yellow cornmeal
1 tb Sugar
1 1/4 ts Baking powder
1/4 ts Salt
1 lg Egg; lightly beaten
1/3 c Milk
2 tb Oil
CORN BREAD DUMPLINGS: In a medium bowl stir together
flour, cornmeal, sugar, baking powder, and salt; set
aside. In a small bowl combine egg, milk, and oil. Add
egg mixture all at once to flour mixture. Stir just until
combined.
Thaw shrimp, if frozen. Set oven @ 400ºF/205ºC.
CASSEROLE: Peel and devein shrimp, leaving tails intact
if desired. Rinse shrimp; pat dry with paper towels. In a
large bowl combine shrimp and 1/2 teaspoon of the Cajun
seasoning; toss gently to coat. Set aside.
In a large cast-iron skillet or large oven-going skillet
cook sweet peppers, celery, and onion in hot oil over
medium-high heat for 5 to 7 minutes or until vegetables
are tender, stirring frequently. Add shrimp and garlic.
Cook and stir for 2 minutes.
Stir in black-eyed peas, tomatoes, and the remaining 1/2
teaspoon Cajun seasoning. Bring to boiling. Drop Corn
Bread Dumplings into six mounds on top of shrimp mixture.
Bake, uncovered, for 12 to 15 minutes or until a wooden
toothpick inserted in centers of dumplings comes out
clean. Let stand for 5 minutes before serving. If
desired, sprinkle with parsley.
Makes: 6 servings
Better Homes & Gardens | August 2015
MM Format by Dave Drum - 25 August 2015
Uncle Dirty Dave's Archives
MMMMM
... "I'd rather eat nothing than eat a carrot." -- Marian Keyes
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