Every good southerner who grew up within two hundred miles of the gulf coast knows that any family event deserves a shrimp boil. Our recent happy event is that we are celebrating the holidays at the beach with our extended family. The first night had to include a shrimp boil. It makes me feel so much at home to smell the crab boil, see someone shucking the corn and another cleaning the new potatoes. After the wonderful family time there were left overs but not enough for another meal. The next day this casserole came to life. It was one of those dishes that came together and everyone loved. I served it along with some leftover crab claws, a wonderful link of German sausage and a loaf of crispy french bread.
- 8-10 red potatoes already boiled and chopped
- 1 can of cream of chicken
- 1 can of cream of mushroom
- 8 oz sour cream
- 3 nibblet size corn cobs
- 1/2 stick of butter
- Left Over Shrimp
- 1 cup of grated cheese
- Boiled potatoes until they were soft and chopped them up in the bottom of a pan.
- Take corn off corn cobs and mix it up with the potatoes in the pan.
- In a sauce pan mix cream of mushroom, cream of chicken, sour cream, and butter together.
- Add the Left over shrimp to the potatoes and corn in the pan. It was about 1-1/2 cups of already cooked shrimp.
- Pour sauce over the potato mix and mix it all together.
- Add Cheese to top.
- Bake at 350 degrees F for 45 minutes or until bubbly.
The potatoes and corn mixed together waiting to be dressed.
The soup, butter and sour cream waiting to be mixed with the potato mixture.
All mixed together with the shrimp added and ready to bake.
Ready to enjoy!
We want to wish everyone a Very Merry Christmas from the Beach!