Recipe of the Month: Seafood Bake

 My wife and I found these two vintage Glasbake dishes in an antique booth at our recent Shrimp Festival and I've been thinking about some sort of "bake" to go in them ever since! I found this pretty easy recipe on the internet...

Blend of the Bayou —Ruby Williams, Bogalusa, Louisiana
 
TOTAL TIME: Prep: 20 min. 

Bake: 25 min.
YIELD: 8 servings.
 
 
Ingredients
 
1 package (8 ounces) cream cheese, cubed
4 tablespoons butter, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and deveined
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup cooked rice
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers (about 12 crackers)
 
Directions
 
1. Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth.
2. In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
3. Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

Read more about vintage Glasbake, Pyrex and Fire King products HERE

See More Recipe's HERE

Recipe of the Month: Easy Shrimp Crab Chowder

 I was craving some Shrimp Chowder and after "googling" a few recipe's and getting the gist of what others were using, I threw this together. Most of the recipe's called for 1lb of Shrimp. I had 3lbs and used it all!  You know how you order something from a restaurant and get just a few shrimp? Why skimp if you're making it yourself!

2       Cups peeled and cubed potatoes.                                                                                                                              Put them in a large pot and boil until they begin to soften

2      Stalks celery, chopped                                                                                                                            1/2   Onion, chopped                                                                                                                                            1     teaspoon minced garlic                                                                                                                         1/2  stick butter                                                                                                                                                                            In a skillet melt butter, cook celery, onion and garlic until vegis begin to soften

Drain cooked potatoes, add 

1/2  stick butter                                                                                                                                                     4   Cups   seafood stock                                                                                                                                      1  Tablespoon Creole seasoning                                                                                                                     1    Cup fresh or frozen corn                                                                                                                               1    Cup heavy cream                                                                                                                                      2   cans 6oz crab                                                                                                                                              1     Teaspoon salt                                                                                                                                         1/2   Teaspoon paprika                                                                                                                                        

Bring to boil.  

Add   3lbs peeled and deveined shrimp.  Cook until shrimp turn pink (just a few minutes). Turn off and let rest for 20 minutes.