09-21-2004, 07:39 PM
[size 1]Ingredients: [/size] [ul] [li]2.5 lbs. shrimp [frozen, fresh, or canned] [li]1.5 cup shredded cheddar cheese [li]2 3-oz package cream cheese, cut into 1/4" cubes [li]1.5 cup finely sliced green onion [li]2 10 oz boxes frozen spinach, thawed and draine [li]1 10 oz box frozen brocolli, thawed and drained [li]2.5 cups chopped mushrooms [li]4 oz jar chopped pimentos, drained [li]1.75 cups whole milk [li]5 egg [li]2 tsp. salt [li]15 dashes Worcheshire sauce [li]2 dashes nutmeg [optional] [li]4 lemons, [li]2 juiced and [li]2 sliced into wedges [li]1.5 cups Bisquick [li]3 TB's cooking oil[/li][/ul] [ul] [li]1 4lb bag "instant" briquettes[/li][/ul]
Directions:
Fire up the briquettes.
Oil the Dutch oven, bottom and sides.
In the oven, mix shrimp, both cheeses, onions, pimentos, vegetables, mushrooms, Worchester Sauce, and juiced lemons.
In a gallon zip-log bag [saves a dirty pot], mix milk, bisquick, eggs, salt, and nutmeg until smooth. Pour over the other ingredients in oven, but do not stir in.
Bake for 35-40 minutes, or until knife comes out clean.
Let set for 5 minutes. Serve with lemon wedges.
Addition:
Serve with some salad for a balanced meal. Buy a 24-0z bag of salad and a 16-oz jar [plastic if possible] of salad dressing.
[signature]
Directions:
Fire up the briquettes.
Oil the Dutch oven, bottom and sides.
In the oven, mix shrimp, both cheeses, onions, pimentos, vegetables, mushrooms, Worchester Sauce, and juiced lemons.
In a gallon zip-log bag [saves a dirty pot], mix milk, bisquick, eggs, salt, and nutmeg until smooth. Pour over the other ingredients in oven, but do not stir in.
Bake for 35-40 minutes, or until knife comes out clean.
Let set for 5 minutes. Serve with lemon wedges.
Addition:
Serve with some salad for a balanced meal. Buy a 24-0z bag of salad and a 16-oz jar [plastic if possible] of salad dressing.
[signature]