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: 1 pound unpeeled, medium-size fresh shrimp; 3 tablespoons butter; 1 small onion, chopped; 2 garlic cloves, minced; 1/2 pound andouille sausage, chopped; 2 green onions, thinly sliced; 2 cups fresh corn kernels (or frozen whole kernel corn, 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 freshly ground pepper

Servings: persons

1 pound unpeeled, medium-size fresh shrimp
3 tablespoons butter
1 small onion, chopped
2 garlic cloves, minced
1/2 pound andouille sausage, chopped
2 green onions, thinly sliced
2 cups fresh corn kernels (or frozen whole kernel corn, 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 freshly ground pepper

1
Cut cornbread into 1-inch cubes. Arrange in a single layer in a 15- x 10-inch jellyroll pan. Bake at 350u00b0 for 10 to 15 minutes or until lightly browned. Set aside.
2
Peel shrimp; devein, if desired. Set aside.
3
Melt butter in a large skillet over medium heat; add onion and garlic, and saute until tender. Add shrimp, sausage, green onions, corn, and jalapeno 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 13- x 9-inch baking dish. Bake at 350u00b0 for 30 minutes.

569

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 14 ingredients. The key ingredients include: 1 pound unpeeled, medium-size fresh shrimp, 3 tablespoons butter, 1 small onion, chopped, 2 garlic cloves, minced, 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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