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Louisiana Shrimp Bake Recipe

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This recipe for Louisiana Shrimp Bake, by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Claire Conrad Pearl
Added: Friday, February 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sliced celery
1 med. onion, sliced
1/2 c. chopped green pepper
1/4 c. butter
1/4 c. flour
1 1/2 tsp. salt
1 can (1lb.) tomatoes
1 pkg. (7 oz.) frozen shrimp
1/4 c. cooking sherry (I omit)
1 1/2 c. shredded cheddar cheese
4 hard cooked eggs, sliced
3 c. cooked rice

Directions:
Directions:
Saute celery, onion and green pepper in butter in med. saucepan about 5 min. Blend in flour and salt; cook until bubbly. Stir in tomatoes, shrimp and sherry. Bring to boil; simmer, covered, 10 min. Stir in 1/2 c. cheese and eggs. Pour into 2 qt. casserole. Top with rice; sprinkle with remaining 1 c. cheese. Bake at 375 for 25-30 min. May prepare ahead, cool, cover and refrigerate; then bake for 35-40 min.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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