4 cups peeled and de-veined shrimp
1 cup butter
2 large onions, diced
1 large bell pepper, diced
1 cup celery, diced
1 can cream of mushroom soup
1 can cream of shrimp soup
2 boxes Jiffy cornbread
Bake the 2 boxes of Jiffy cornbread according to package directions and set aside.
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Saut onions, bell pepper, celery, and shrimp in a skillet, then grind in a food processor.
Crumble cornbread into a large bowl, then add remaining ingredients. Mix well and season to taste.
Spray a 13 x 9-inch baking dish with Pam. Pour mixture into baking dish and bake at 350 degrees F for 1 hour or until golden brown.
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