Shrimp and Cornbread Stuffing Recipe
Description: Dive into the flavors of the South with this irresistible Shrimp and Cornbread Stuffing recipe, a delightful blend of savory shrimp, spicy andouille sausage, sweet corn, and golden cornbread. Perfect for Thanksgiving or any weeknight dinner, this dish brings together the heartiness of pork, the comfort of grains, and the freshness of vegetables in a delectable oven-baked creation that’s ready in just over an hour.
Ingredients:
- 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
- 1 cup butter, melted
- 2 cups buttermilk
- 1 1/2 pounds fresh shrimp, peeled and deveined
- 1 tablespoon butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 andouille sausage, diced
- 2 green onions, chopped
- 1 cup fresh corn kernels
- 1 jalapeño pepper, seeded and minced
- 2 teaspoons ground cumin
- 1/2 cup fresh cilantro, chopped
- 2 cups milk
- 3 eggs
- Salt, to taste
- Freshly ground pepper, to taste
Nutritional Information (per serving):
- Calories: 466.2
- Fat: 21.9g
- Saturated Fat: 9.7g
- Cholesterol: 235.7mg
- Sodium: 1292.8mg
- Carbohydrates: 41g
- Fiber: 3.2g
- Sugar: 6.2g
- Protein: 27.5g
Cooking Instructions:
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 1 hour 5 minutes | 1 hour 20 minutes |
For Yellow Cornbread:
- Preheat your oven to 450°F (230°C) and generously grease a 10-inch ovenproof skillet.
- In a large bowl, combine the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg, melted butter, and buttermilk.
- Gradually add the wet ingredients to the dry ingredients, stirring just until moistened.
- Pour the batter into the hot skillet and bake for 20 minutes or until golden brown.
For Shrimp and Cornbread Stuffing:
- After the cornbread has cooled, cut it into 1-inch cubes and arrange them in a single layer on a 15×10-inch jellyroll pan.
- Bake the cornbread cubes at 350°F (175°C) for 10-15 minutes, or until they are lightly browned.
- While the cornbread is baking, prepare the shrimp by peeling and deveining them, then set them aside.
- In a large skillet, melt butter over medium heat, then add chopped onion and minced garlic. Sauté until tender.
- Add the shrimp, diced andouille sausage, chopped green onions, fresh corn kernels, and minced jalapeño pepper to the skillet.
- Cook, stirring constantly, until the shrimp begin to turn pink.
- Remove the skillet from heat (the shrimp will still be raw) and stir in the ground cumin, chopped cilantro, milk, eggs, salt, and pepper.
- Fold in the baked cornbread cubes until they are well coated with the shrimp mixture.
- Spoon the stuffing into a lightly greased 13×9-inch baking dish.
- Bake the stuffing at 350°F (175°C) for 30 minutes, or until it is heated through and golden on top.
Enjoy your flavorful Shrimp and Cornbread Stuffing as a delightful side dish or a satisfying main course, perfect for any occasion or weeknight dinner! 🍤🌽🍞
