Cornbread Dressing With Shrimp
A savory blend of cornbread, shrimp, and vegetables baked into a comforting casserole, perfect for family dinners or special gatherings with rich, hearty flavors.
Ingredients
Instructions
- Sauté chopped celery, onion, garlic, and bell pepper in butter until vegetables are tender.
- Add shrimp and cook until they turn pink.
- Stir in cream of celery soup and cream of mushroom soup; cook until warmed through.
- Crumble baked cornbread into the mixture and combine well.
- Transfer the mixture to a casserole dish.
- Bake at 350°F for 30 to 45 minutes until heated through and top is slightly browned.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or parsley while sautéing the vegetables. If you don't have shrimp, you can substitute with cooked chicken or sausage for a different protein option. Additionally, using low-fat soups can lighten the dish without compromising taste. Adjust the spice level by adding cayenne pepper or hot sauce to the mixture.
Serving Suggestions
This cornbread dressing pairs beautifully with roasted chicken or turkey, making it an ideal side for festive meals. Consider serving it alongside a fresh green salad or some steamed vegetables for a complete meal. For a twist, try it as a filling in stuffed peppers or as a base for a seafood casserole like Crab And Shrimp Casserole.
Storage & Reheating
Leftover cornbread dressing can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, adding a splash of broth to prevent dryness.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Dressing With Shrimp contains roughly 1405 calories, with 33g protein, 179g carbohydrates, and 61g fat. It is an excellent source of protein (67% of the Daily Value), dietary fiber (59% of the Daily Value), and iron (41% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make cornbread dressing ahead of time?
Yes, you can prepare the dressing a day in advance. Simply follow the recipe up to the baking step, cover it tightly, and refrigerate. When ready to serve, bake directly from the fridge, adding a few extra minutes to the cooking time.
What can I substitute for Jiffy cornbread mix?
If you don't have Jiffy cornbread mix, you can make your own using a combination of cornmeal, flour, sugar, baking powder, and milk. Look for a simple homemade cornbread recipe that yields a similar texture for best results.
Is this recipe suitable for freezing?
Yes, this cornbread dressing can be frozen. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).