Shrimp Pudding
A savory shrimp pudding layered with bread, shrimp, and cheese, baked to golden perfection. Creamy and comforting, ideal for family dinners or special occasions.
Ingredients
Instructions
- Arrange 6 slices of bread in a greased 13 x 9 x 2-inch pan; remove crusts from bread.
- Add half of the chopped cooked shrimp and American cheese slices over the bread.
- Make another layer of bread, shrimp, and cheese on top.
- In a bowl, combine the beaten eggs, cream of mushroom soup, milk, and pepper.
- Pour the egg mixture evenly over the casserole.
- Let stand for at least 15 minutes to allow flavors to meld.
- Bake at 350°F (175°C) for 45 minutes or until puffed and lightly browned.
Tips & Substitutions
For a creamier texture, consider substituting half of the milk with heavy cream. If you don't have American cheese, cheddar or mozzarella can work as a substitute. Use fresh shrimp if available for better flavor, or leftover shrimp from dishes like Seafood recipes for added convenience. To enhance the dish, try adding herbs like dill or parsley.
Serving Suggestions
Serve the shrimp pudding warm, garnished with fresh herbs for a pop of color. It pairs well with a light salad or steamed vegetables for a complete meal. For an appetizer option, consider serving smaller portions alongside dips like Quick And Easy Anchovy Dip. This dish is perfect for brunch or as a filling dinner option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the pudding with foil and warm it in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. This will help retain moisture and prevent it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Pudding contains roughly 679 calories, with 17g protein, 114g carbohydrates, and 18g fat. It is an excellent source of vitamin C (86% of the Daily Value), protein (33% of the Daily Value), and iron (33% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 720mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but make sure to thaw and drain them well before adding to the recipe. This will prevent excess moisture from affecting the pudding's texture.
What can I do if I don’t have cream of mushroom soup?
If you don’t have cream of mushroom soup, you can substitute it with a homemade white sauce or another cream soup, like cream of chicken, to maintain the creaminess of the dish.
How can I make this recipe gluten-free?
To make the shrimp pudding gluten-free, use gluten-free bread instead of regular bread. Ensure that your cream of mushroom soup is gluten-free or use a gluten-free alternative to keep the dish suitable for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).