SHRIMP, SQUASH AND CORN CASSEROLE

Cold winter nights and warm, seafood and vegetable casseroles just go together.  This one combines traditional corn and squash with a southern twist of pimento and a little bacon—and of course, some sweet shrimp. 

• 2 slices bacon, cooked and crumbled
• 1 lb peeled shrimp
• ½ cup chopped sweet onion
• 2 cups butternut squash, peeled, cubed, roasted or steamed
• Minced garlic to taste
• 1 cup corn kernels, cooked fresh or canned
• 1 ¼ cup shredded mozzarella cheese
• ½ cup mayonnaise
• ½ cup sour cream
• Small jar chopped pimentos
• ½ tsp sugar
• Salt and pepper to taste
• Dash of cayenne pepper

Butter a  medium size casserole dish and heat oven to 350’.  To 2 tblsp bacon drippings in large skillet add a little oil—sear shrimp quickly, turning once, until nearly cooked.  Remove and keep warm.   To skillet, add onions and garlic—cook ‘til tender.  Remove pan from heat and add vegetables, bacon, mayo, sour cream, pimentos, and seasonings.  Stir to combine well.  Add shrimp and 1/2 cup cheese, then stir to combine.  Pour into prepared casserole and top with remaining cheese.  Bake uncovered in preheated oven for about 30  minutes—until edges are bubbly and cheese is melted.

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