Shrimp Corn Bread Dressing Recipe
- 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
- 1. 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.
- 2. 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 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.
3/4 cup: 245 calories, 9g fat (4g saturated fat), 66mg cholesterol, 919mg sodium, 33g carbohydrate (3g sugars, 3g fiber), 10g protein.
Reviews for Shrimp Corn Bread Dressing
"Excellent as is but did change a few things, first I reduced the water by 1 cup and added 1 cup of chicken broth to the dressing mix I added 1/2 cup saut?ed sweet corn & 1/2 cup chopped sauted mushrooms, used diced garlic colves instead of garlic powder, added 1 1/2 tablespoons of poultry seasoning. I hate it when someone rates my recipes and then changes everything in it, but this was a really good recipe without the changes, I just thought these few changes might add to the dish. Next time I may add a few more shrimp just because I love shrimp. Idea, Garnish with some flamed grilled oysters or use Crawdads instead of shrimp. I will be sharing this recipe and making it again. Great for stuffed pork chops, stuffed chicken breast, stuffed flounder, Thanksgiving, Christmas, Just a perfect dressing."