(Not sure where this should go, let me know if I need to move it!)
4 cups peeled and de-veined shrimp
1 cup butter
2 large onions, diced
1 large bell pepper, diced
1 cup celery, diced
1 can cream of mushroom soup
1 can cream of shrimp soup
2 boxes Jiffy cornbread
Directions
Bake the 2 boxes of Jiffy cornbread according to package directions and set aside.
Sauté onions, bell pepper, celery, and shrimp in a skillet, then grind in a food processor.
Crumble cornbread into a large bowl, then add remaining ingredients. Mix well and season to taste.
Spray a 13 x 9-inch baking dish with Pam. Pour mixture into baking dish and bake at 350 degrees F for 1 hour or until golden brown.
*-Note Some find the jiffy cornbread mix too sweet. In that case you could use equivalent amounts of regular cornbread.
4 cups peeled and de-veined shrimp
1 cup butter
2 large onions, diced
1 large bell pepper, diced
1 cup celery, diced
1 can cream of mushroom soup
1 can cream of shrimp soup
2 boxes Jiffy cornbread
Directions
Bake the 2 boxes of Jiffy cornbread according to package directions and set aside.
Sauté onions, bell pepper, celery, and shrimp in a skillet, then grind in a food processor.
Crumble cornbread into a large bowl, then add remaining ingredients. Mix well and season to taste.
Spray a 13 x 9-inch baking dish with Pam. Pour mixture into baking dish and bake at 350 degrees F for 1 hour or until golden brown.
*-Note Some find the jiffy cornbread mix too sweet. In that case you could use equivalent amounts of regular cornbread.