Shrimp Corn Bread Dressing Recipes

CORNBREAD-STUFFED SHRIMP

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.

SHRIMP AND CORNBREAD STUFFING

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 DRESSING

Steps:

• Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°. , For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture. , In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly., Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.

SHRIMP CORN BREAD DRESSING

Steps:

• 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.