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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
6 cups water |
1 (3 1/2-ounce) package shrimp and crab boil |
1 tablespoon salt |
2 pounds large shrimp |
1 1/2 cups chopped onion |
1 cup chopped green pepper |
1 cup chopped celery |
1/2 cup butter or margarine |
1 (14 1/2-ounce) can whole tomatoes, undrained and finely chopped |
1 teaspoon salt |
1/8 teaspoon pepper |
2 cups herb stuffing mix |
1 1/4 cups (5 ounces) shredded extra sharp cheddar cheese, divided |
1/4 cup plus 2 tablespoons commercial barbecue sauce |
1/4 cup catsup |
1 tablespoon worcestershire sauce |
hot sauce to taste |
Directions:
1. Combine water, shrimp and crab boil, and 1 tablespoon salt in a Dutch oven. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in shrimp; return to a boil, and cook 3 minutes. Drain well. Rinse with cold water. Let cool to touch. Peel and devein shrimp; set aside.
2. Sauté onion, green pepper, and celery in butter in a large heavy skillet until tender. Remove from heat, and set aside.
3. Combine tomatoes, 1 teaspoon salt, and pepper in a saucepan; cook over medium heat 10 minutes.
4. Add stewed tomatoes to vegetable mixture in skillet; mix well. Cook over low heat 5 minutes. Add stuffing mix; stir well. Stir in 1 cup shredded cheese; remove from heat. Add barbecue sauce, catsup, Worcestershire sauce, hot sauce, and reserved shrimp; mix well.
5. Spoon mixture into a 2-quart casserole; sprinkle remaining cheese over top. Bake at 350° for 30 minutes. Serve hot.
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