Shrimp And Cornbread Stuffing Recipe

Name: Shrimp And Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Yellow Cornbread; 1 1/4 cups yellow cornmeal; 3/4 cup all-purpose flour; 1 tablespoon sugar; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 1 egg, lightly beaten; 2 tablespoons butter, melted; 1 1/2 cups buttermilk; Shrimp and Cornbread stuffing; cornbread (ingredients above); 1 lb unpeeled fresh shrimp (medium-sized); 3 tablespoons butter; 1 small onion, chopped; 2 garlic cloves, minced; 1/2 lb andouille sausage, chopped; 2 green onions, thinly sliced; 2 cups fresh corn kernels (or frozen whole kernel, thawed); 1 small jalapeno pepper, seeded and chopped; 1 1/2 teaspoons ground cumin; 3 tablespoons chopped fresh cilantro; 1 1/2 cups milk; 3 large eggs, lightly beaten; 1 teaspoon salt; 1 teaspoon fresh ground pepper

Servings: persons

Yellow Cornbread
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
Shrimp and Cornbread stuffing
cornbread (ingredients above)
1 lb unpeeled fresh shrimp (medium-sized)
3 tablespoons butter
1 small onion, chopped
2 garlic cloves, minced
1/2 lb andouille sausage, chopped
2 green onions, thinly sliced
2 cups fresh corn kernels (or frozen whole kernel, thawed)
1 small jalapeno pepper, seeded and chopped
1 1/2 teaspoons ground cumin
3 tablespoons chopped fresh cilantro
1 1/2 cups milk
3 large eggs, lightly beaten
1 teaspoon salt
1 teaspoon fresh ground pepper

1
------------For Yellow Cornbread-------------.
2
Heat a well-greased 10-inch ovenproof skillet at 450u00b0F for 5 minutes Combine first 5 ingredients in a large bowl.
3
Stir together egg and next 2 ingredients; add to dry ingredients, stirring just until moistened.
4
Pour batter into the hot skillet Bake at 450u00b0F for 20 minutes or until golden.
5
----------For Shrimp and Cornbread Stuffing------------.
6
Cut cornbread into 1-inch cubes.
7
Arrange in a single layer in a 15x10-inch jellyroll pan.
8
Bake at 350u00b0F for 10-15 minutes or until lightly browned. Peel shrimp and devien shrimp; set aside.
9
Melt butter in large skillet over medium heat; add onion and garlic, and saute until tender.
10
Add shrimp, sausage, green onions, corn, and jalapeno pepper.
11
Cook stirring constantly until shrimp begin to turn pink.
12
Remove from heat (shrimp will still be raw). Stir in cumin and next 5 ingredients.
13
Fold in cornbread.
14
Spoon into a lightly greased 13x9-inch baking dish.
15
Bake at 350u00b0F for 30 minutes.

1429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Yellow Cornbread, 1 1/4 cups yellow cornmeal, 3/4 cup all-purpose flour, 1 tablespoon sugar, and more.

Yes, Shrimp And Cornbread Stuffing falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shrimp And Cornbread Stuffing

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