funeral potatoes with ritz cracker topping

#Funeral potatoes with ritz cracker topping cracker#

The shrimp should be mostly red by the time you take off the foil and it should smell almost done. Listen to your nose and eyes on this one though. After about a half hour take off the foil and keep it in the over for another 15-20 minutes. TO check this, there should be a nice crisp on the tops of the spears and the bottoms should be cooked but still have a bit of a bite to them. By this time the asparagus should be done.

#Funeral potatoes with ritz cracker topping cracker#

Then place the shrimp on top of the fish and the crackers on top of that.Ĭover the fish lightly with foil so the cracker top doesn’t burn and put it in the oven. Lay the fish down on a cookie sheet and sprinkle with Old Bay. The fish needs to be put together in layers. Peel the uncooked shrimp and set it aside. Mix these together with a bit of Old Bay.

Melt a full stick of butter and crush up 1 sleeve of ritz crackers. To prepare the fish, first start with the cracker topping. There’s no need to make sure the oil is over every inch of the spears, just make sure there is some on it, especially on the tips. Sprinkle olive oil over the spears and put salt and pepper over that. To prepare the asparagus, spread them out on a cookie sheet so that none of them overlap.

Add a bit of Old Bay to that, and a splash more water than the box says. Start that going while you prepare everything else. I usually get Rice A Roni Rice Pilaf, its just easier to make, from my point of view. Start off by getting haddock or cod, uncooked shrimp, ritz crackers, butter, rice pilaf, and asparagus. To begin with, this baked fish was a dish started by my mom. But now I have new recipes to bring you! And this one happens to be my favorite.