Best 2 Shrimp And Cornbread Stuffing Recipes
Shrimp and Cornbread Stuffing: A Southern Classic with a Twist
Cornbread stuffing, a staple of Southern cuisine, gets a savory seafood upgrade with the addition of succulent shrimp in this delectable recipe. The combination of sweet cornbread, tender shrimp, and aromatic herbs creates a flavorful and satisfying dish that is perfect for any occasion. This article offers two variations of the recipe: a classic version made with traditional cornbread and a gluten-free version that uses almond flour for a healthier twist. Both recipes are easy to follow and packed with flavor.
SAUSAGE AND SHRIMP CORNBREAD STUFFING CASSEROLE
To save some time you can make the cornbread well in advance, bake the cubes and freeze them until ready to use in the stuffing. Use this cornbread recipe as it is the perfect amount to make this stuffing and will gaurantee perfect results every time! For the cornbread a cast-iron 10-inch skillet is the best, but if you do not have one, the cornbread can be baked in a 9-inch baking dish with good results. I added in a can of sliced drained mushrooms to the casserole when I made it, but that is optional, also I have even made this using small breakfast pork sausages, instead of Italian sausages and it was still wonderful! Prep time does not include making the cornbread.
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
- Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
- Pour the batter into the hot skillet.
- Bake at 450 degrees for 20 minutes or until golden.
- Cool the cornbread completely, then cut into 1-inch cubes.
- Arrange the cubes in a single layer on a large baking sheet.
- Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
- For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
- Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
- Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
- Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
- Fold in the cornbread cubes; toss lightly to combine.
- Spoon into prepared baking dish.
- Bake for about 30 minutes.
- Delicious!
SHRIMP AND CORNBREAD STUFFING
Make and share this Shrimp and Cornbread Stuffing recipe from Food.com.
Provided by kyle martin
Categories Breads
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- ------------For Yellow Cornbread-------------.
- Heat a well-greased 10-inch ovenproof skillet at 450°F for 5 minutes Combine first 5 ingredients in a large bowl.
- Stir together egg and next 2 ingredients; add to dry ingredients, stirring just until moistened.
- Pour batter into the hot skillet Bake at 450°F for 20 minutes or until golden.
- ----------For Shrimp and Cornbread Stuffing------------.
- Cut cornbread into 1-inch cubes.
- Arrange in a single layer in a 15x10-inch jellyroll pan.
- Bake at 350°F for 10-15 minutes or until lightly browned. Peel shrimp and devien shrimp; set aside.
- Melt butter in large skillet over medium heat; add onion and garlic, and sauté until tender.
- Add shrimp, sausage, green onions, corn, and jalapeño pepper.
- Cook stirring constantly until shrimp begin to turn pink.
- Remove from heat (shrimp will still be raw). Stir in cumin and next 5 ingredients.
- Fold in cornbread.
- Spoon into a lightly greased 13x9-inch baking dish.
- Bake at 350°F for 30 minutes.
Tips:
- Choose the freshest shrimp possible. Fresh shrimp should be plump and have a firm, springy texture. Avoid shrimp that is discolored or has a slimy texture.
- Use a variety of vegetables. This will give your stuffing more flavor and texture. Some good options include cornbread, celery, onions, and bell peppers.
- Season the stuffing well. Use a combination of herbs, spices, and salt and pepper to taste. Some good options include thyme, sage, rosemary, paprika, and garlic powder.
- Don't overstuff the shrimp. You want the shrimp to be cooked through, but you don't want them to be so stuffed that they burst open.
- Bake the shrimp until they are cooked through. The shrimp should be pink and opaque in the center when they are done.
Conclusion:
Shrimp and cornbread stuffing is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover shrimp and cornbread, and it can be served as an appetizer, main course, or side dish. With its combination of savory shrimp, sweet cornbread, and flavorful vegetables, shrimp and cornbread stuffing is sure to be a hit with your family and friends.
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