A co-worker from Louisiana shared hearty helpings of this delightful shrimp dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since. —Cheryl McIntosh, Orange, Texas
Shrimp Cornbread Dressing Recipe photo by Taste of Home
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.
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.
Shrimp Dressing Tips
Can you use frozen shrimp to make shrimp dressing?
Yes, you can use frozen shrimp to make shrimp dressing. They can be cooked from frozen; simply add another minute or 2 to the cook time.
Should you use day-old cornbread to make shrimp dressing?
Whether you use a mix, prepared cornbread, or one of our tried-and-true homemade cornbread recipes, day-old cornbread can be used to make this shrimp dressing. It absorbs a bit more liquid than freshly baked cornbread, so you might need to adjust the volume of water added to the mixture before baking.