Cornbread Stuffed Shrimp Recipes

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CORNBREAD-STUFFED SHRIMP



Cornbread-Stuffed Shrimp image

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

1 tablespoon olive oil, plus more for baking sheet
1/2 medium white onion, diced small
5 stalks celery, 2 diced small, 3 thinly sliced
2 cloves garlic, minced
Salt and pepper
1 cup chicken or vegetable broth
2 cups day-old crumbled cornbread
16 frozen extra-jumbo shrimp (about 1 pound), thawed and peeled (tails left on)
1 large egg, lightly beaten
1 head iceberg lettuce, chopped
Reserved dressing
1/2 cup crumbled blue cheese (2 ounces)

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

CORNBREAD-STUFFED BACON-WRAPPED PORK TENDERLOIN



Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin image

This is a delicious and easy meal that is stuffed and wrapped with all the right ingredients. Try the Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin for yourself.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 1h5m

Yield 4

Number Of Ingredients 8

7 slices Smithfield® Thick Cut Hickory Smoked Bacon, divided
1 Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin
3 tablespoons butter or margarine
¼ cup apple cider
¾ cup cornbread stuffing mix
⅓ cup chopped red cooking apple (Rome, Jonathan)
3 tablespoons dried cranberries
2 tablespoons chopped pecans, toasted

Steps:

  • Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
  • Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
  • Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
  • Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
  • Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 31.6 g, Cholesterol 114.6 mg, Fat 23.2 g, Fiber 3.2 g, Protein 31.4 g, SaturatedFat 10 g, Sodium 1165.7 mg, Sugar 7.5 g

CORNBREAD STUFFING



Cornbread Stuffing image

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

1 cup water
1 large onion, chopped
3/4 cup chopped celery
3/4 cup minced fresh parsley
1/2 cup butter, cubed
1/2 teaspoon ground nutmeg
1 loaf (1-1/2 pounds) bread, toasted and cubed
6 cups cubed cornbread, toasted
5 large eggs, lightly beaten
5 large hard-boiled large eggs, chopped
2-1/2 cups cubed cooked chicken
1 can (14-1/2 ounces) chicken broth

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 STUFFING WITH SHRIMP AND HAM



Cornbread Stuffing With Shrimp and Ham image

Provided by Food Network Kitchen

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 15

7 tablespoons unsalted butter, plus more for the baking dish
1 pound ham (in 1 piece), chopped
1 large onion, diced
3 stalks celery, diced
1 green bell pepper, chopped
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh thyme
1/2 teaspoon Old Bay Seasoning
Kosher salt and freshly ground pepper
3 cups low-sodium turkey or chicken broth
2 large eggs
1/4 cup chopped fresh parsley
6 cups stale cornbread cubes
8 cups stale white bread cubes
1 pound shrimp, peeled, deveined and chopped

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.

SHRIMP AND CORNBREAD STUFFING



Shrimp and Cornbread Stuffing image

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

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, lightly beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
cornbread (ingredients above)
1 lb unpeeled fresh shrimp (medium-sized)
3 tablespoons butter
1 small onion, chopped
2 garlic cloves, minced
1/2 lb andouille sausage, chopped
2 green onions, thinly sliced
2 cups fresh corn kernels (or frozen whole kernel, thawed)
1 small jalapeno pepper, seeded and chopped
1 1/2 teaspoons ground cumin
3 tablespoons chopped fresh cilantro
1 1/2 cups milk
3 large eggs, lightly beaten
1 teaspoon salt
1 teaspoon fresh ground pepper

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.

BLUE MOONANDREG; SHRIMP AND CORNBREAD



Blue Moonandreg; Shrimp and Cornbread image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

1 pan corn bread (bought or made to specs on box)
1/2 red onion, diced
2 oz. lemon juice
2 cups corn
8 Roma tomatoes, diced medium
2 tsp. cayenne
16 oz. heavy whipping cream
1 lb. shrimp, peeled and deveined (26-30 count)
1 avocado, sliced
1 oz. parsley, chopped
1 lemon, sliced

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



Sausage and Shrimp Cornbread Stuffing Casserole image

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

1 1/4 cups yellow cornmeal
3/4 cup flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons melted butter
1 1/2 cups buttermilk
1 lb uncooked medium shrimp (peeled and deveined)
4 tablespoons butter
1 small onion, finely chopped
2 tablespoons fresh minced garlic (or to taste)
1 jalapeno pepper, seeded and chopped
1 large celery rib, diced
2 teaspoons cumin
1/2 lb dry smoked sausage, chopped
2 green onions, chopped
2 cups frozen corn kernels, thawed (or use fresh corn)
3 tablespoons fresh cilantro
1 1/2 cups milk
3 large eggs, lightly beaten
2 teaspoons seasoning salt (or to taste, or use white salt to taste)
black pepper

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!

CRAB-STUFFED SHRIMP



Crab-Stuffed Shrimp image

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

16 uncooked extra-large shrimp (about 1 lb), thawed if frozen, peeled (with tail shells left on), deveined
1 tablespoon butter or margarine
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
1 clove garlic, finely chopped
2 tablespoons dry white wine or nonalcoholic white wine
1/2 cup soft bread crumbs (about 1 slice bread)
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
2 tablespoons heavy whipping cream
1 can (6 oz) crabmeat, drained, flaked
2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika

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



Shrimp Corn Bread Dressing image

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

7 cups water, divided
1 tablespoon seafood seasoning
1 pound uncooked medium shrimp, peeled and deveined
1 large onion, chopped
1 celery rib, chopped
1/2 cup chopped green pepper
3 green onions, chopped
1/2 cup butter, cubed
1 package (14 ounces) seasoned stuffing cubes or crushed seasoned stuffing
3 cups crumbled cornbread
1 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/8 teaspoon each black, white and cayenne pepper
Celery leaves, optional

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 :

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