Shrimp and Cornbread Stuffing
Elevate your holiday table or weekday dinner with this mouthwatering Shrimp and Cornbread Stuffing recipe—a Southern-inspired twist on a classic favorite. Tender, juicy shrimp are sautéed with a medley of vibrant vegetables, including red bell pepper, celery, and onion, then combined with crumbled, pre-baked cornbread for a hearty and flavorful base. Infused with the bold, savory notes of Old Bay seasoning, garlic, and a rich chicken or seafood stock, this stuffing is baked to golden perfection in just 40 minutes. The fresh parsley and green onions add a burst of freshness, while the cornbread's slightly crisp top promises a delightful contrast to the soft, moist interior. Perfect as a show-stopping Thanksgiving side or a satisfying standalone dish, this recipe delivers bold flavors in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Cornbread (pre-baked)
- 1 pound Shrimp
- 4 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 1 medium Red bell pepper, diced
- 2 cloves Garlic, minced
- 2 cups Chicken or seafood stock
- 2 tablespoons Fresh parsley, chopped
- 2 stalks Green onions, sliced
- 1 large Egg
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C) and grease a large baking dish.
If not already prepped, crumble the baked cornbread into a large mixing bowl and set aside.
Peel, devein, and chop the shrimp into bite-sized pieces. Set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables soften.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes, stirring occasionally, until they turn pink. Remove the skillet from the heat.
In a bowl, whisk together the chicken or seafood stock, egg, Old Bay seasoning, salt, black pepper, and paprika.
Pour the sautéed vegetable and shrimp mixture over the crumbled cornbread in the mixing bowl.
Add the chopped parsley and green onions to the bowl and stir gently to combine.
Gradually pour the stock mixture over the cornbread mixture, stirring gently to ensure everything is moistened but not soggy. Adjust the amount of stock as needed.
Transfer the cornbread stuffing mixture into the greased baking dish, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let the stuffing cool for 5 minutes before serving.
Serve warm as a side dish or main course, and enjoy!
Nutrition Facts
Calories |
6080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.1 g | 387% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 1418 mg | 473% | |
| Sodium | 13801 mg | 600% | |
| Total Carbohydrate | 626.8 g | 228% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 156.6 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1914 mg | 147% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 3775 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
