Maine Shrimp Casserole and Monkey Bread

Maine is famous for its lobster, but shrimp is also an important fishing good that comes from our wonderful coastline. Shrimp is a dish that is often served as an appetizer before something bigger, or as a side dish. This recipe makes it front and center as the star of the show, incorporating Maine shrimp into a warm casserole that serves 4 people generously!

Monkey bread is a classic dessert that many people make as an easy way to satisfy a sweet tooth. Try out this recipe and let us know what you think!

Maine Shrimp Casserole – Cooking Down East

Ingredients

• 8 slices of bread, buttered and cubed
• 1/2 pound sharp cheese, cut fine
• 2 cups cooked Maine shrimp
• 3 eggs, well beaten
• 2 1/2 cups milk (or substitute 1 cup of the milk with 1 can cream of celery soup)
• 1/2 teaspoon salt

Directions

Alternate layers of bread cubes, cheese and shrimp (starting with bread cubes) in a buttered casserole dish. Beat eggs thoroughly, add milk and salt, pepper too if you wish. Mix well and turn over the contents of casserole. Bake 1 hour at 325 Fahrenheit (160 Celsius).

Monkey Bread – Lisa Hill, MASP

Ingredients

• 4 packages store-bought uncooked biscuits
• 1/2 cup sugar
• 1 teaspoon cinnamon
• another 3/4 cup sugar
• another 1 1/2 teaspoon cinnamon
• 3/4 cup butter

Directions

Layer biscuits in Bundt pan and cover with 1/2 cup of sugar and 1 teaspoon of cinnamon. Boil 3/4 cup of sugar, 1 1/2 teaspoons of cinnamon and the butter. Put over biscuits in Bundt pan. Bake at 350 Fahrenheit (175 Celsius) for 30 to 35 minutes.