Susie's Seafood Recipes
Reproduced with permission from Coastal Loran and GPS Coordinates by Captain Rod & Susie Stebbins
SUSIE'S HOT-DAMN SHRIMP CASSEROLE
This dish is for the romantics who have a flavor for the unusual and for those who like the wonderful combination of spices from the Orient coupled with a dash of Americana. This dish teems with flavor, and it will have you to saying, 'Hot damn got any more?' If you are not too fond of spices, you may exclaim, 'Hot damn pass the ice cream.'
This is one of Susie's best creations, and it's made from the fresh bait shrimp that are still alive and left over after fishing. Fresh scallops can be used instead of the shrimp, or you can try a fifty-fifty combination. Serves four.
Preheat oven to 425 degrees. In a large skillet, melt the butter or margarine over medium heat. Add celery, green pepper, mushrooms, and onions. SautÃ© for about 10 minutes or until the onions are clear, stirring constantly (stirring here is essential). Add flour, salt and all of the spices. Add the Worcestershire and soy sauces, stirring until well blended. SautÃ© for about three minutes or until everything is well cooked and heated.
Stir in the warmed condensed milk. Cook, stirring continuously. until sauce is smooth and thickened. Add shrimp and cook for three to six minutes. Taste and correct seasoning to suit. Pour this mess into a buttered six-inch by ten-inch casserole dish. Sprinkle top with Parmesan cheese and paprika and cover. Bake at 425 degrees for 20 minutes and serve hot.
Use the prayers freely to keep everyone's fingers out of the mess before baking the casserole. For dessert, try French vanilla ice cream! Talk about GOOD!