Recipe information
Yield
serves 6-8
Ingredients
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons butter
3 cups cooked and peeled shrimp
2 cups soft breadcrumbs
2 cups milk
2 eggs
Salt and pepper
3 strips bacon
Preparation
Sauté the onion and bell pepper in butter until soft. In a casserole, make layers of the shrimp, breadcrumbs, and the onions and peppers. Beat together the milk, eggs, and salt and pepper to taste, and pour over the shrimp. Cut each strip of bacon into 4 pieces. Lay bacon on top of the casserole and bake at 325 degrees until the filling is set and the bacon is brown.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
