Shrimp Cornbread Dressing
Tags: Seafood Side Dish Southern
Yield: 10
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1-1/4 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1-1/4 cups whole milk
- 1/4 cup honey
- 2 sticks unsalted butter, melted
- 2 tablespoons unsalted butter
- 1 onion, diced
- 1 red bell pepper, diced
- 1 stalk celery, diced
- 5 doves garlic, minced
- 1 pound shrimp
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups shrimp or seafood stock
- Put a 12-inch cast-iron skillet in the oven and preheat to 350°. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined. Add the melted butter and whisk vigorously until combined.
- Remove the hot skillet from the oven and pour in the batter, Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from the pan. Crumble 5 cups cornbread for the stuffing.
- Increase the oven temperature to 400°.
- Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring, until the vegetables start browning, about 10 minutes. Add the garlic and cook 1 more minute. Stir in the shrimp, 1-1/2 teaspoons salt, 1/4 teaspoon black pepper and the cayenne. Add the stock and bring to a low simmer, then remove from the heat. Add the remaining 1 tablespoon butter and stir until melted.
- Gently stir the corn bread into the stock mixture until incorporated. Transfer to a 3-quart baking dish and bake until golden brown and toasted on top, about 30 minutes.
