Print Options
Shrimp Cornbread Dressing
A co-worker from Louisiana shared hearty helpings of this delightful shrimp dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since. —Cheryl McIntosh, Orange, Texas
Ingredients
- 7 cups water, divided
- 1 tablespoon seafood seasoning
- 1 pound uncooked shrimp (31-40 per pound), 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 (12 ounces) seasoned stuffing cubes or crushed seasoned stuffing
- 3 cups crumbled cornbread
- 1 teaspoon seasoned salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon each black, white and cayenne pepper
- Chopped celery leaves, optional
Directions
- 1. Preheat oven to 350°. 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, until shrimp turn pink, 2 minutes. Drain.
- 2. In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, shrimp, sauteed vegetables and seasonings. Stir in the remaining 2 cups water. Transfer to a greased 13x9-in. baking dish. Cover and bake 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer. If desired, garnish with celery leaves.
Nutrition Facts
3/4 cup: 249 calories, 9g fat (4g saturated fat), 57mg cholesterol, 880mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 11g protein.
© 2024 RDA Enthusiast Brands, LLC
