Shrimp Corn Bread Dressing

Name: Shrimp Corn Bread Dressing
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 14 servings.
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 cornbread; 1 teaspoon seasoned salt; 1/8 teaspoon garlic powder; 1/8 teaspoon each black, white and cayenne pepper; Celery leaves, optional

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.

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 cornbread
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, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-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.

Nutrition Facts

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

Originally published as Shrimp Corn Bread Dressing in Holiday & Celebrations Cookbook 2003

Reviews

My Review

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Average Rating:

lilbama1960

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.