Lodge

Ingredients for Cornbread

• Crisco® No-Stick Cooking Spray
• 1/2 pound applewood smoked bacon, cooked and crumbled, reserve drippings
• 1 large egg, beaten
• 3/4 cup milk
• 1 tablespoon butter, melted
• 1 cup shredded sharp Cheddar cheese
• 1 (6 oz.) package Martha White® Cotton Country® Cornbread Mix
• 1/4 cup roasted red pepper, drained and chopped
• 1/4 cup chopped green onions

Ingredients for Shrimp

• 1 tablespoon Crisco® Pure Vegetable Oil
• 1 1/4 pounds uncooked shrimp, shelled and deveined
• Salt and pepper
• 2 cloves garlic, minced
• 2 cups sliced mushrooms
• 1/4 cup chicken broth
• 1-1/2 tablespoons fresh lemon juice 
• Hot Sauce 
• Green onions for garnish

Preparation Directions

1. Heat oven to 400°F. Return 2 tablespoons bacon drippings to 10-1/4" cast iron skillet. Stir together egg, milk, 1 tablespoon bacon drippings, butter, cheese, and cornbread mix in medium bowl until well blended. Stir in half the reserved bacon, red pepper and 1/4 cup green onions. Pour into prepared skillet and spread evenly. Bake 20 to 25 minutes, or until golden brown.
2. While cornbread is baking, heat 1 tablespoon bacon drippings and oil in a 12" cast iron skillet over medium-high heat until hot. Add shrimp. Salt and pepper to taste. Cook until shrimp turns pink, stirring occasionally, about 2 minutes. Stir in garlic and mushrooms. Cook 2 to 3 minutes. Add broth and lemon juice and cook, stirring, about 1 minute. Stir in hot sauce to taste.
3. Top cornbread with shrimp mixture. Sprinkle with remaining crumbled bacon and 1/4 cup green onions. Serve immediately.