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Shrimp Cornbread Dressing

Total Time

Prep: 25 min. Bake: 40 min.

Makes

14 servings

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.
Shrimp Cornbread Dressing Recipe photo by Taste of Home

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
  • Chopped celery leaves, optional

Directions

  1. Preheat oven to 350°. 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, until shrimp turn pink, 2 minutes. Drain.
  2. In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, shrimp, sauteed vegetables and seasonings. Stir in the remaining 2 cups water. Transfer to a greased 13x9-in. baking dish. Cover and bake 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer. If desired, garnish with celery leaves.

Nutrition Facts

3/4 cup: 249 calories, 9g fat (4g saturated fat), 57mg cholesterol, 880mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 11g protein.

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