Title: 280339 Scalloped Corn and Shrimp
Categories: Vegetable Seafood Casserole
Yield: 4 Servings
| 2 1/2 | c | Frozen corn, or about 5 ears |
| 3 | tb | Minced onion, or scallions Salt and pepper to taste |
| 1 | c | Coarsely crumbled Pilot crackers (about 6), or other bland w |
| 5 | tb | Unsalted butter |
| 1/2 | lb | Bay shrimp |
| 1 | c | Milk |
In a bowl, combine corn, onion, salt and pepper. In a buttered 1-quart
baking dish, sprinkle with 1/4 cup cracker crumbs in an even layer. Dot
with 1 tablespoon butter, cut into bits. Add half the corn mixture. Add
1/4 cup crumbs in an even layer, and 1 tablespoon butter, cut into bits.
Add remaining corn mixture. Spread shrimp over the top. In a saucepan,
melt remaining 3 tablespoons of butter. Add remaining 1/2 cup of crumbs and
toss to coat crumbs with the butter. Pour milk over contents of baking
dish; sprinkle the buttered crumbs on top. Bake 20 minutes in preheated 400
degree oven or until mixture bubbles and is golden brown.