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Shrimp& Squash Casserole
2 lbs. Louisiana 41-50ct. shrimp peeled
1 lb. butter & 1/2 cup olive oil
1 small eggplant diced
4 Yellow Squash diced,3 Zucchini ,2 Onions diced
4 stalks of celery diced
1 bunch of green onions chopped
Small can diced tomatoes
1/2 pint Heavy cream
1 jar of Alfredo Sauce
2 Tablespoons Dried Basil & Cajun Seasoning
1/2 loaf French Bread
2 cups Fresh Parmesan Cheese
1 small carton of plain bread crumbs
Preheat Oven 350; In large skillet melt 3/4 lbs. of butter & olive oil on low heat. Tear or cut french bread into sm. peices & place in baking pan. Brush butter over bread & bake till toasty, set aside. Skillet on high, saute eggplant till almost cooked. Add onion, celery,cajun seasoning & basil then cook till onions are clear. Add Squash & Zucchini cook for 5 min. stirring occassionally. Turn heat down to med. add diced tomatos, shrimp, green onion,cream & alfredo then bring to a simmer & shut off. Stir to mix all then taste and add salt or pepper as needed. In a seperate bowl beat 6 eggs. Crumble french bread into mixture and stir. Let cool then add eggs & mix thoroughly. IF mixture to "wet" add more french bread or bread crumbs. Spray hotel pan with non stick and dust w/ bread crumbs. Fill with mixture top with cheese and bake about 1 hour until casserole is set. Let cool 5 minutes.
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