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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Very Southern side that's good enough to be a main dish! Wonderful low country comfort food with a kick! Ingredients:
1 lb unpeeled medium raw shrimp (41/50 count) |
1/4 cup butter |
1 small sweet onion, diced |
1 (4 1/2 ounce) can chopped green chilies |
1 (20 ounce) package frozen cream-style corn, thawed |
1 (16 ounce) container sour cream |
2 large eggs |
1 (6 ounce) package buttermilk cornbread mix |
2 cups shredded cheddar-jack cheese with bell peppers |
Directions:
1. Peel shriimp; devein. Coarsely chop shrimp. Preheat oven to 375 degrees.
2. Melt butter in a large skillet over medium high heat; add onion, and saute 2-3 minutes or until tender. Stir in shrimp, and saute 2-3 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 in shrimp mixture and 1 1/2 cups shredded Cheddar-Jack cheese into corn mixture just until blended; pour into a lightly greased 13X9 baking dish, and sprinkle with remaining 1/2 cup shredded cheese.
4. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving.
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