Living 2 Eat |

From: CptMom96 
This is very tasty, however…..the next time I make this I will add twice as much shrimp. There just wasn’t enough shrimp in this recipe. Very tasty and believe it or not, it is great nuked in the microwave as leftovers! Will make again!

Spicy Shrimp Spoon Bread

Makes 8 servings

Ingredients

• 1  pound  unpeeled, medium-size raw shrimp (41/50 count)
• 1/4  cup  butter
• 1  small sweet onion, diced
• 1  (4.5-oz.) can chopped green chiles, undrained
• 1  (20-oz.) package frozen cream-style corn, thawed
• 1  (16-oz.) container sour cream
• 2  large eggs
• 1  (6-oz.) package buttermilk cornbread mix
• 2  cups  (8 oz.) shredded Cheddar-Jack cheese with peppers

Preparation

1. Peel shrimp; devein, if desired. Coarsely chop shrimp. Preheat oven to 375°.

2. Melt butter in a large skillet over medium-high heat; add onion, and sauté 2 to 3 minutes or until tender. Stir in shrimp, and sauté 2 to 3 minutes or just until shrimp turn pink. Remove from heat, and stir in green chiles.

3. Whisk together corn, sour cream, and eggs in a large bowl until blended; whisk in cornbread mix just until blended. Stir shrimp mixture and 1 1/2 cups shredded Cheddar-Jack cheese into corn mixture just until blended; pour into a lightly greased 13- x 9-inch baking dish, and sprinkle with remaining 1/2 cup shredded cheese.

4. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Martha White Cotton Country Buttermilk Cornbread Mix.

Inspired by Zan Brock, Jasper, Alabama Southern Living,