Spicy Shrimp Spoon Bread

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Southern Living


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1 pound unpeeled, medium-size raw shrimp (41/50 count)

1/4 cup butter

1 small sweet onion, diced

1 (4.5-oz.) can chopped green chiles, undrained

1 (20-oz.) package frozen cream-style corn, thawed

1 (16-oz.) container sour cream

2 large eggs

1 (6-oz.) package buttermilk cornbread mix

2 cups (8 oz.) shredded Cheddar-Jack cheese with peppers

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