Pasta,
Seafood and Eggs:
Corn
Bread Shrimp Supreme
from
At
Your Service
Southern
Recipes, Places and Traditions
INGREDIENTS:
3
thick slices bacon
4
eggs
1/4
cup milk
1/2
cup (1 stick) butter, melted, cooled
1
(6-ounce) package corn bread mix
6
dashes of hot sauce
1
medium onion, chopped
1
(10-ounce) package frozen chopped broccoli or spinach, thawed, drained
1
pound shrimp, cooked, peeled, deveined, coarsely chopped
2
cups shredded Cheddar cheese
Garnish:
Chopped fresh parsley
TO
PREPARE:
Cook
the bacon in a 10-inch cast-iron skillet until crisp. Remove the
bacon to paper towels to drain. Crumble the bacon. Drain the
skillet, reserving 1 tablespoon bacon drippings. Wipe the skillet
clean with a paper towel. Return the reserved bacon drippings to
the skillet. Place the skillet in a 375-degree oven.
Beat
the eggs in a large bowl. Add the milk, butter, corn bread mix and
hot sauce and mix well. Stir in the onion, broccoli, shrimp and 1-1/2
cups of the cheese. Pour into the hot skillet. Sprinkle with
the remaining 1/2 cup cheese. Bake at 375 degrees for 30 to 35 minutes
or until golden brown. Sprinkle with the crumbled bacon. Garnish
with chopped fresh parsley.
SERVES:
8
Variation:
You may use 1 pound ground sausage, browned and drained, instead of the
shrimp.
Copyright 2001 by The
Junior League of Gwinnett and North Fulton Counties, Inc. All
rights reserved.
Visit The
Junior League of Gwinnett and North Fulton Counties, Inc. web site
to purchase copies of At Your Service.
The Junior League of Gwinnett
and North Fulton Counties, in Atlanta, Georgia, is a non-profit organization
of women dedicated to voluntarism. We are committed to developing
the potential of women through training, leadership opportunities, and
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projects.
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