| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Philadelphia |
Seafood |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Green pepper; chopped |
| 1 |
tb |
Basil |
| 1/2 |
c |
Parsley |
| 2 |
tb |
Chives |
| 3 |
|
Cloves (large) garlic; chopped |
| 3/4 |
c |
Mayonnaise |
| 1 |
|
Whole egg |
| 2 |
|
Egg yolks |
| 4 |
oz |
Grated Monterey Jack cheese |
| 12 |
oz |
Grated Swiss cheese |
| 1 1/2 |
lb |
Shrimp; cooked, peeled |
| 4 |
md |
Tomatoes; in chunks |
| 4 |
tb |
Butter |
| 1/4 |
c |
Bread crumbs |
INSTRUCTIONS
Saute onion & pepper in 6 Tbs butter. Add basil, parsley, chives & garlic.
In bowl, beat mayonnaise & eggs. Add cheeses to this. Combine cheese
mixture with onion-pepper mixture. Add shrimp & tomatoes & stir gently. Put
all in greased 9x11-inch casserole & top with 1/4 cup bread crumbs sauteed
in 4 Tbs butter. Sprinkle with paprika. Bake at 350 for 45 minutes or until
bubbly.
MRS. DONNIE YOUNG
PHILADELPHIA, PA
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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