Shrimp and Cornbread Stuffing

Recipe by kyle martin
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • ------------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.
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