CORNBREAD-STUFFED SHRIMP
Shrimp are a great low-fat protein. Instead of frying them, we bake them at high heat. The cornbread stuffing protects the meat and becomes golden and crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 453 g, Fat 23 g, Fiber 3 g, Protein 34 g, SaturatedFat 6 g
SHRIMP AND CORNBREAD STUFFING
Make and share this Shrimp and Cornbread Stuffing recipe from Food.com.
Provided by kyle martin
Categories Breads
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 23
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 STUFFING WITH SHRIMP AND HAM
Provided by Food Network Kitchen
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat; add the ham and cook, stirring, until lightly browned, about 4 minutes. Add the onion, celery, bell pepper, tarragon, thyme and Old Bay and season with salt and pepper; cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a simmer.
- Whisk the eggs and parsley in a large bowl. Add the cornbread, white bread and shrimp, then pour in the vegetable-broth mixture and gently toss to combine.
- Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
BLUE MOONANDREG; SHRIMP AND CORNBREAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 11
Steps:
- Description
- Spring is custom-made for this dish of stuffed cornbread, creamy lemon cayenne sauce, tomato, shrimp, avocado, and corn.
- Pairing
- The light, citrus flavors in Blue Moon® Spring Blonde Wheat Ale lend a delightful splash of sunshine to seafood dishes.
- Cut corn bread into 2" x 3" rectangles and cut each rectangle in half. Put on a baking dish and preheat oven to 350 degrees F.
- To make the sauce, saute onion in a thin layer of oil until translucent. Add lemon juice, corn, tomatoes, and cayenne. Immediately add heavy cream, reduce the volume by half until sauce is thick. Add shrimp and simmer until shrimp are fully cooked.
- Warm corn bread in the oven for 2 to 3 minutes. Put in four bowls and top with shrimp mix, then top with more corn bread and more shrimp mix.
- Garnish with lemon slices, parsley and avocado slices.
SAUSAGE AND SHRIMP CORNBREAD STUFFING CASSEROLE
To save some time you can make the cornbread well in advance, bake the cubes and freeze them until ready to use in the stuffing. Use this cornbread recipe as it is the perfect amount to make this stuffing and will gaurantee perfect results every time! For the cornbread a cast-iron 10-inch skillet is the best, but if you do not have one, the cornbread can be baked in a 9-inch baking dish with good results. I added in a can of sliced drained mushrooms to the casserole when I made it, but that is optional, also I have even made this using small breakfast pork sausages, instead of Italian sausages and it was still wonderful! Prep time does not include making the cornbread.
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
- Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
- Pour the batter into the hot skillet.
- Bake at 450 degrees for 20 minutes or until golden.
- Cool the cornbread completely, then cut into 1-inch cubes.
- Arrange the cubes in a single layer on a large baking sheet.
- Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
- For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
- Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
- Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
- Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
- Fold in the cornbread cubes; toss lightly to combine.
- Spoon into prepared baking dish.
- Bake for about 30 minutes.
- Delicious!
CORNBREAD STUFFING
At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. -Patty Kierce, Weir, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.
Nutrition Facts :
CORNBREAD AND SAUSAGE STUFFING
This is a simple make ahead recipe and it freezes well. Use for stuffing turkey, chicken, pork loin chops or bake in a casserole dish. Read through the recipe before beginning, you'll see how simple it is! Chicken or vegetable broth can be used in this recipe.
Provided by Barbara
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time P1DT1h15m
Yield 24
Number Of Ingredients 11
Steps:
- One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
- In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.
- In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
- In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).
Nutrition Facts : Calories 141.4 calories, Carbohydrate 10.4 g, Cholesterol 14.5 mg, Fat 9.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 3.3 g, Sodium 467.1 mg, Sugar 2.4 g
CRAB-STUFFED SHRIMP
Don't go out to eat-rival your favorite seafood restaurant by making these sensational shrimp at home. To make them extraordinary, serve with Hollandaise Sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
- In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
- In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
- In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.
Nutrition Facts : Calories 190, Carbohydrate 3 g, Cholesterol 210 mg, Fat 1 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 0 g
SHRIMP CORN BREAD DRESSING
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.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
More about "cornbread stuffed shrimp recipes"
CORN BREAD STUFFING WITH SHRIMP AND ANDOUILLE - FOOD …
From foodandwine.com
5/5 Servings 10
- Put the corn bread in a bowl. In a large, deep skillet, cook the andouille over moderate heat until lightly browned and the fat is rendered, about 10 minutes. Add to the corn bread.
- Melt the butter in the skillet. Stir in the onions, celery and half of the scallions and cook over low heat until softened, about 10 minutes. Add the shrimp, garlic, sage and thyme and cook, stirring, until the shrimp are just cooked through, about 3 minutes. Add the shrimp to the corn bread.
- In the same skillet, bring the stock to a boil. Pour the stock over the corn bread and stir well. Add the parsley and the remaining scallions and season the stuffing with salt, pepper and Tabasco. Spread the stuffing in the prepared baking dish and bake for 1 hour, or until crisp and browned on top.
SHRIMP AND CORNBREAD STUFFED FLOUNDER | THE LOCAL PALATE
From thelocalpalate.com
Category SeafoodEstimated Reading Time 40 secs
SHRIMP AND CORNBREAD STUFFING RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Servings 8-10
- Cut cornbread into 1-inch cubes. Arrange in a single layer in a 15- x 10-inch jellyroll pan. Bake at 350° for 10 to 15 minutes or until lightly browned. Set aside.
- Melt butter in a 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 13- x 9-inch baking dish. Bake at 350° for 30 minutes.
SOUTHERN SEAFOOD STUFFED PEPPERS - ITS THYME 2 COOK
From itsthyme2cook.com
STUFFED MUSHROOMS WITH CORNBREAD STUFFING - PHILLIPS GOURMET …
From phillipsgourmet.com
10 BEST CORNBREAD APPETIZERS RECIPES | YUMMLY
From yummly.com
CREOLE SHRIMP STUFFED CORNBREAD – TWO COUSINS AND A SKILLET
From twocousinsandaskillet.com
HOW TO MAKE SHRIMP AND SCALLOP CORNBREAD STUFFING - AUDACY
From audacy.com
STUFFED SHRIMP BREAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SHRIMP AND CORNBREAD STUFFED FLOUNDER | THE LOCAL PALATE
From pinterest.com
CAJUN CORNBREAD STUFFING WITH SHRIMP & ANDOUILLE RECIPE
From recipezazz.com
EASY BAKED STUFFED SHRIMP (20 MIN) • ZONA COOKS
From zonacooks.com
CORNBREAD AND SHRIMP STUFFED CATFISH FILLETS - THE COOKING BRIDE
From cookingbride.com
SEAFOOD CORNBREAD DRESSING | I HEART RECIPES
From iheartrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BARBECUE SHRIMP AND CORNBREAD-STUFFED PEPPERS - BBQ RECIPES
From fooddiez.com
CORNBREAD STUFFING AND DRESSING RECIPES | ALLRECIPES
From allrecipes.com
CORNBREAD STUFFED PORK LOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST CORNBREAD STUFFING RECIPE — HOW TO MAKE CORNBREAD …
From delish.com
CRAB CAKE STUFFED SHRIMP - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
SHRIMP AND CORNBREAD STUFFING - SOUTHERN RECIPES
From fooddiez.com
GRANDMA LESLIE'S SHRIMP STUFFING RECIPE - NOLA.COM
From nola.com
STUFFED JUMBO SHRIMP - CHEF JOHN BESH
From chefjohnbesh.com
10 BEST SHRIMP STUFFED PORK CHOPS RECIPES | YUMMLY
From yummly.com
CORNBREAD AND SHRIMP RECIPES (11) - SUPERCOOK
From supercook.com
SHRIMP CORNBREAD MUFFINS - LOUISIANA COOKIN
From louisianacookin.com
CRAB MEAT STUFFED SHRIMP | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
BARBECUE SHRIMP AND CORNBREAD-STUFFED PEPPERS RECIPE
From pinterest.com
CHEF'S KITCHEN: PADDLEFISH'S CORNBREAD STUFFING - NEWS 13
From mynews13.com
SHRIMP CORNBREAD STUFFING - THANKSGIVING - YOUTUBE
From youtube.com
ROASTED FLOUNDER STUFFED WITH A SHRIMP AND CORNBREAD DRESSING
From cookingchanneltv.com
CRAB STUFFED SHRIMP (QUICK + SIMPLE) - WELL SEASONED STUDIO
From wellseasonedstudio.com
BARBECUE SHRIMP AND CORNBREAD-STUFFED PEPPERS
From myrecipes.com
You'll also love