Corn Bread Shrimp Supreme 19-05-2014

Corn Bread Shrimp Supreme

Ingredients:

3 thick slices bacon
4 eggs
1/4 cup milk
1/2 cup (1 stick) butter, melted, cooled
1 (6-ounce) package corn bread mix
6 dashes of hot sauce
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli or spinach, thawed, drained
1 pound shrimp, cooked, peeled, deveined, coarsely chopped
2 cups shredded Cheddar cheese
Garnish: Chopped fresh parsley

Directions:

Cook the bacon in a 10-inch cast-iron skillet until crisp.  Remove the bacon to paper towels to drain.  Crumble the bacon.  Drain the skillet, reserving 1 Tablespoon bacon drippings.  Wipe the skillet clean with a paper towel.  Return the reserved bacon drippings to the skillet.  Place the skillet in a 375-degree oven.

Beat the eggs in a large bowl.  Add the milk, butter, corn bread mix and hot sauce and mix well.  Stir in the onion, broccoli, shrimp and 1-1/2 cups of the cheese.  Pour into the hot skillet.  Sprinkle with the remaining 1/2 cup cheese.  Bake at 375 degrees for 30 to 35 minutes or until golden brown.  Sprinkle with the crumbled bacon.  Garnish with chopped fresh parsley.

Serves: 8