Back to cooking some new things for me. This one is based off a recipe from Better Homes and Gardens Biggest Book of Casseroles (page 105 if you care). Other than the soup, little else is pre-made.
The recipe calls for frozen or fresh medium shrimp, but I prefer smaller shrimp in dishes. So I got canned since I didn’t see any of the small shrimp in the freezer. The downside is there’s a lot of salt in canned shrimp. I figure boiling the shrimp removes some of the salt though. I also avoided the condensed soup in the recipe because the only condensed version of cream of celery at Whole Foods was super high in salt. If I remember correctly, it was about 33% U.S. R.D.A. per serving. So I got an uncondensed kind and used a little bit more. It was pretty thick stuff, so I only increased the amount used by a couple of ounces over the book’s recipe. I bought bread made in store, which unfortunately doesn’t list the sodium content. It is the third ingredient on the list though. I’m thinking the sodium I don’t know about in the bread is balanced somewhat by the amount of sodium taken out by boiling the shrimp.
- 12 oz. canned shrimp (1980 mg sodium)
- 1 celery stalk
- ½ large onion
- 2 tablespoons unsalted butter
- about 12 ounces creamy celery soup (720 mg sodium)
- ¼ cup milk (32 mg sodium)
- ½ teaspoon sage
- ¼ teaspoon dried thyme
- dash of pepper
- 2 eggs
- 10 oz. crusty bread loaf
- Cut bread into cubes/small chunks
- Bake bread at 350° for 15 to 25 minutes to dry it out/firm it up
- Boil shrimp for about 3 minutes (if fresh/frozen, until they are opaque)
- Chop the celery
- Chop the onion
- Cook celery and onion in butter until tender (can use the same as the shrimp)
- Add soup, milk, sage, thyme (crush first), and pepper
- Beat eggs
- Add eggs to the concoction
- Mix well
- Fold in bread chunks
- Fold in shrimp
- Transfer to 1.5 quart casserole dish
- Bake covered for 30 minutes at 350°
- Bake uncovered for 15 minutes.
- Let it cool.
Pretty tasty is the result. About 4 servings. About 690 mg sodium per serving, done my way.
Also, now I know basically how to make stuffing. Can’t say it tastes a whole lot better than boxed though, which is cheaper. This has less salt. Without the shrimp the price might be comparable and the salt in this really a lot less.
And yeah, I know I’ve been harping on the salt a lot lately. It’s been one year today since my grandfather died, and I’m basically of the opinion that a high salt diet was the proximate cause of his heart attacks in the last year. The doctors told him on a couple of E.R. visits that salt intake was what caused his shortness of breath that prompted the 911 call. Can’t know what would have been; without the salt it might have been just as bad. Still, I owe it to myself to make these changes now rather than when I have heart problems at 83.
crossposted from King Rat.