Ingredients:
12 ounces peeled and deveined medium shrimp ( fresh or frozen and thawed)
1/2 cup chopped celery
1/2 cup chopped onions
2 tablespoons butter
1 (10 3/4 ounce) cans cream of shrimp soup, condensed
1/4 cup milk
1/2 teaspoon ground sage
1/4 teaspoon dried thyme, crushed
black pepper
2 eggs, beaten
4 cups dry French bread cubes
Directions:
Rinse shrimp; pat dry with paper towels.
In a large saucepan, cook the shrimp in a large amount of boiling water for 1-3 minutes or just until the shrimp turn opaque; drain well and set aside.
In the same saucepan, cook the celery and onion in hot butter over med heat until tender.
Add in soup, milk, sage, thyme, and pepper; stir to combine.
Add in eggs; mix well.
Fold in dry bread cubes and cooked shrimp.
Transfer to an ungreased 1 1/2 quart casserole dish.
Bake, covered, at 350F for 30 minutes.
Uncover and bake about 15 minutes more or until set in center.
Let stand, covered, for 10 minutes before serving.
Servings: 4
Time preparation: 40 min.
Time total: 85 min.