Shrimp Corn Bread Dressing Recipe

4 1 1
Shrimp Corn Bread Dressing Recipe
Shrimp Corn Bread Dressing Recipe photo by Taste of Home
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Shrimp Corn Bread Dressing Recipe

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4 1 1
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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.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 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 or margarine
  • 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 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.
Originally published as Shrimp Corn Bread Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p133

Nutritional Facts

3/4 cup: 245 calories, 9g fat (4g saturated fat), 66mg cholesterol, 919mg sodium, 33g carbohydrate (3g sugars, 3g fiber), 10g protein.

  • 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 or margarine
  • 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.
Originally published as Shrimp Corn Bread Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p133

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MY REVIEW
lilbama1960 User ID: 8640401 238303
Reviewed Nov. 28, 2015

"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."

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