Best 5 Shrimp Corn Bread Dressing Recipes
**Savory Delight: Shrimp Corn Bread Dressing - A Symphony of Flavors**
Indulge in the tantalizing aroma of sautéed shrimp and succulent cornbread, harmoniously blended in a flavorful dressing that will elevate your holiday feast. This delectable dish, a cherished tradition passed down through generations, combines the comforting warmth of cornbread with the briny essence of shrimp, creating a symphony of textures and flavors that will delight your palate. With variations ranging from classic to modern, each recipe offers a unique interpretation of this beloved Southern delicacy. Embark on a culinary journey as we explore the diverse world of shrimp cornbread dressing, a dish that promises to leave a lasting impression on your taste buds.
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.
CORNBREAD-STUFFED SHRIMP
Shrimp are a great low-fat protein. Instead of frying them, we bake them at high heat. The cornbread stuffing protects the meat and becomes golden and crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees. In a large skillet, heat oil over medium-high. Add onion and diced celery and saute until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds; season with salt and pepper. Remove from heat, add broth and cornbread, and stir until combined. Mince 4 shrimp (discard tails) and stir into stuffing along with egg.
- Run a paring knife from head to tail along the backs of remaining shrimp, slicing almost completely through. Open, then remove vein with knife. Pack each with about 2 tablespoons stuffing. Brush a rimmed baking sheet with oil and arrange shrimp, stuffing side up. Bake until stuffing is golden and shrimp are opaque throughout, 18 to 20 minutes.
- Meanwhile, toss together sliced celery, lettuce, dressing, and blue cheese. Serve alongside shrimp.
Nutrition Facts : Calories 453 g, Fat 23 g, Fiber 3 g, Protein 34 g, SaturatedFat 6 g
SKILLET SHRIMP AND CORN WITH LIME DRESSING
This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.
Provided by Yossy Arefi
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
- Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
- Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
- Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
HOLLY'S SHRIMP CORN BREAD
Why make plain corn bread when you can make this fancier version with shrimp, Creole seasoning, and Cheddar cheese? This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Holly Haines
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 57m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). (If using a countertop induction oven, preheat to 325 degrees (165 degrees C)). Grease a 9-inch baking dish.
- Combine cornmeal, baking powder, salt, and Creole seasoning in a bowl. Add eggs and butter; mix until smooth. Fold corn, shrimp, 8 ounces Cheddar cheese, onion, and jalapeno peppers into the batter. Spread in the prepared dish.
- Bake in the preheated oven until golden brown, about 25 minutes.
- Sprinkle 2 tablespoons Cheddar cheese on top; continue baking until melted, 2 to 3 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 42 g, Cholesterol 291.1 mg, Fat 29.7 g, Fiber 3.2 g, Protein 25.6 g, SaturatedFat 16.9 g, Sodium 851.3 mg, Sugar 3.7 g
SAVANNAH SEAFOOD STUFFING
This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth.
Provided by TIANA1T
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish.
- Bake for 30 minutes in the preheated oven, or until lightly toasted on top.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 28.4 g, Cholesterol 93.9 mg, Fat 15.7 g, Fiber 1.7 g, Protein 22 g, SaturatedFat 3 g, Sodium 1140.7 mg, Sugar 5.7 g
Tips:
- For the best flavor, use fresh corn and shrimp.
- If you don't have time to make your own cornbread, you can use store-bought.
- Don't overcook the dressing, or it will become dry.
- Let the dressing cool slightly before serving, so that it can set.
- Serve the dressing with your favorite Thanksgiving dishes.
Conclusion:
Shrimp and cornbread dressing is a delicious and easy-to-make side dish that is perfect for Thanksgiving or any other special occasion. With its combination of sweet corn, savory shrimp, and moist cornbread, this dressing is sure to be a hit with everyone at the table. So next time you're looking for a new side dish to try, give shrimp and cornbread dressing a try. You won't be disappointed!
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