Shrimp And Stuffing Bake

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 12 ounces peeled and deveined medium shrimp (fresh or frozen and thawed)
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 (10 3/4 ounce) can cream of shrimp soup, condensed
• 1/4 cup milk
• 1/2 teaspoon ground sage
• 1/4 teaspoon dried thyme, crushed
• black pepper
• 2 eggs, beaten
• 4 cups dry french bread cubes

Recipe

• 1 rinse shrimp; pat dry with paper towels.
• 2 in a large saucepan, cook the shrimp in a large amount of boiling water for 1-3 minutes or just until the shrimp turn opaque; drain well and set aside.
• 3 in the same saucepan, cook the celery and onion in hot butter over med heat until tender.
• 4 add in soup, milk, sage, thyme, and pepper; stir to combine.
• 5 add in eggs; mix well.
• 6 fold in dry bread cubes and cooked shrimp.
• 7 transfer to an ungreased 1 1/2 quart casserole dish.
• 8 bake, covered, at 350° for 30 minutes.
• 9 uncover and bake about 15 minutes more or until set in center.
• 10 let stand, covered, for 10 minutes before serving.