Shrimp Cornbread
A hearty and flavorful shrimp cornbread casserole combining tender shrimp, savory vegetables, and crumbled cornbread, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Melt oleo and sauté chopped onion, celery, and green onions until tender.
- Add shrimp and cook until pink and opaque.
- In a large casserole dish, combine crumbled cornbread, sautéed vegetables and shrimp, cream of mushroom soup, and half a can of water.
- Stir all ingredients together thoroughly.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes, covered.
- Uncover and bake for an additional 5 minutes until top is slightly browned.
Tips & Substitutions
For a richer flavor, consider adding a dash of hot sauce or seasoning to the shrimp while cooking. If you don't have oleo, unsalted butter can be a good substitute. You can also experiment by adding bell peppers or garlic for extra depth. This dish can be made with leftover cornbread, making it a great way to use up what you have on hand.
Serving Suggestions
Serve this Shrimp Cornbread as a hearty main dish alongside a fresh green salad or steamed vegetables. It also pairs beautifully with a side of coleslaw or a light Seafood Salad Bowl. For a complete meal, consider offering crusty bread to soak up any remaining sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cornbread mixture in a baking dish, cover with foil, and warm it in a preheated oven at 350°F (175°C) until heated through, about 20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Cornbread contains roughly 297 calories, with 17g protein, 40g carbohydrates, and 10g fat. It is an excellent source of vitamin C (60% of the Daily Value), protein (33% of the Daily Value), and dietary fiber (30% of the Daily Value). Note that it is relatively high in sodium, at 697mg per serving (30% 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 use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just make sure to thaw them completely and pat them dry before cooking. This will prevent excess moisture from affecting the texture of the dish.
What can I substitute for cream of mushroom soup?
If you prefer not to use cream of mushroom soup, you can make a homemade version by combining heavy cream, sautéed mushrooms, and a bit of vegetable broth. Alternatively, a cream of chicken soup works well as a substitute.
Can I add other seafood to this recipe?
Absolutely! This recipe can easily be adapted to include other seafood like crab or lobster. Just make sure to adjust cooking times based on the seafood you choose for optimal texture and flavor.
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).