Kevin's Shrimp & Cornbread Dressing

Kevin's Shrimp & Cornbread Dressing

Kevin McRae

"A Gulf Coast ( Mobile, Alabama) Southern Tradition. Triditional Southern Sweet cornbread dressing with a Coastal Seafood Twist, Oh So Good! Great for Thanksgiving, Christmas, Easter as a side dish. Great for stuffing Flounder, Chicken or a Pork Roast."
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Ingredients

65 servings
Serving size has been adjusted!
Original recipe yields 12 servings



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Directions

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  1. 1. IN A LARGE SAUCE PAN BRING 5 CUPS OF WATER AND SHRIMP BOIL, TO A BOIL. ADD SHRIMP RETURN TO A BOIL, REDUCE HEAT FOR 2 MINS DRAIN AND COOL, PEEL, CHOP AND SET ASIDE.
  2. 2. IN A CAST IRON SKILLET, SAUTE ONIONS,GREEN PEPPERS, MUSHROOMS, CORN AND GREEN ONIONS IN BUTTER UNTIL TENDER.
  3. 3. MAKE CORNBREAD BY PACKAGE DIRECTIONS, COOK A LITTLE LONGER, YOU WANT THE CORNBREAD TO BE A LITTLE DRY, SET A SIDE TO COOL, CRUMBLE WHEN COOL.
  4. 4.IN A LARGE BOWL COMBINE THE STUFFING,CRUMBLED CORNBREAD,CHOPPED SHRIMP,SAUT√ČED VEGETABLES AND SEASONINGS, STIR IN CHICKEN BROTH AND 1 CUP OF WATER.
  5. 5. TRANSFER TO A 13 X 9 BAKING DISH, COVER AND BAKE AT 350 DEGREES FOR 30 MINS, UNCOVER AND BAKE ANOTHER 10 TO 15 MINS OR UNTIL LIGHTLY BROWNED. BRUSH TOP WITH MELTED BUTTER.
  6. GARNISH, WITH 6 OR 8 WHOLE COOKED SHRIMP AND CHOPPED GREEN ONIONS ( GREEN PARTS ONLY).
  7. OPTIONS: USE CRAWDADS INSTEAD OF SHRIMP
  8. GARNISH WITH FLAMED GRILLED OYSTERS ON TOP.
  9. ADD; SHREDDED CHEESE ( MILD CHEDDAR OR SWISS ) OPTION.

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