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Shrimp Corn Bread Dressing

 Shrimp Corn Bread Dressing
A co-worker from Louisiana shared hearty helpings of this delightful dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since.
12-14 ServingsPrep: 25 min. Bake: 40 min.

Ingredients

  • 7 cups water, divided
  • 1 tablespoon seafood seasoning
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 1/2 cup chopped green pepper
  • 3 green onions, chopped
  • 1/2 cup butter, cubed
  • 1 package (14 ounces) seasoned stuffing cubes or crushed seasoned stuffing
  • 3 cups crumbled corn bread
  • 1 teaspoon seasoned salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon each black, white and cayenne pepper
  • Celery leaves, optional

Directions

  • In a large saucepan, bring 5 cups of water and seafood seasoning to a
  • boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered,
  • for 2 minutes or until shrimp turn pink. Drain; set aside three
  • shrimp for garnish. Chop the remaining shrimp.
  • In a large skillet, saute onion, celery, green pepper and green
  • onions in butter until tender. In a large bowl, combine the
  • stuffing, corn bread, chopped shrimp, sauteed vegetables and
  • seasonings. Stir in the remaining water. Transfer to a greased

2 of 2

Shrimp Corn Bread Dressing (continued)

Directions (continued)

  • 13-in. x 9-in. baking dish. Cover and bake at 350° for 30
  • minutes. Uncover; bake 10-15 minutes longer or until lightly
  • browned. Garnish with celery leaves if desired and reserved shrimp.
  • Yield: 12-14 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 245 calories, 9 g fat (4 g saturated fat), 66 mg cholesterol, 919 mg sodium, 33 g carbohydrate, 3 g fiber, 10 g protein.