Shrimp and Cornbread Stuffing |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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It should speak for itself. 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, 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 |
Directions:
1. -For Yellow Cornbread-.
2. Heat a well-greased 10-inch ovenproof skillet at 450°F for 5 minutes Combine first 5 ingredients in a large bowl.
3. Stir together egg and next 2 ingredients; add to dry ingredients, stirring just until moistened.
4. Pour batter into the hot skillet Bake at 450°F for 20 minutes or until golden.
5. -For Shrimp and Cornbread Stuffing-.
6. Cut cornbread into 1-inch cubes.
7. Arrange in a single layer in a 15x10-inch jellyroll pan.
8. Bake at 350°F for 10-15 minutes or until lightly browned. Peel shrimp and devien shrimp; set aside.
9. Melt butter in large skillet over medium heat; add onion and garlic, and sauté until tender.
10. Add shrimp, sausage, green onions, corn, and jalapeño pepper.
11. Cook stirring constantly until shrimp begin to turn pink.
12. Remove from heat (shrimp will still be raw). Stir in cumin and next 5 ingredients.
13. Fold in cornbread.
14. Spoon into a lightly greased 13x9-inch baking dish.
15. Bake at 350°F for 30 minutes.
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