Texas Living

Shrimp dressing

By Gina Franklin 11.13.13

Growing up in a fairly large Texas family, where everyone loves to cook, the holidays were always full of great food. We usually had a crowd of around 20 that came to our annual festivities, and I remember everyone bustling around the kitchen preparing the traditional feast.

My project was always the dressing. This has to be where my obsession began to bloom.  I firmly believe that dressing is more than just plate filler; it should be a culinary adventure. This year’s adventure is a shrimp dressing that is going to make your taste buds say “thank you!”

Putting it all together

You will need to start this recipe the day before the big meal; it needs to be in the refrigerator overnight.

Here’s what you are going to need:

  • 32 oz. chicken stock, (broth will work)
  • 3 Tbsp. shrimp boil seasoning
  • 1 ear of corn, shucked
  • 1 lb. shrimp, peeled and deveined
  • 2 Tbsp. salted butter
  • 1 small red onion, diced
  • 1 tsp. shrimp boil seasoning
  • 12 oz. seasoned stuffing mix
  • 6 strips of thick cut bacon, cooked and chopped

Start with a 5-quart pot; add the chicken stock and 8 cups of water. Then add the seasoning and corn. Bring to a boil and then add the shrimp. Bring back to a boil and cook for 5 minutes. Drain, reserving the stock. Set the shrimp to the side. With a paring knife, take all the corn kernels off of the cob and set aside.

Next, place a medium skillet on medium-high heat and start melting the butter. Once the butter is hot, add the red onion and 1 tsp. seasoning. Cook the onions, stirring, for 2-3 minutes, or until they are translucent.

Add the seasoned stuffing mix, bacon, onion, corn, and shrimp to a large bowl. Pour 1 cup of stock, at a time, over the mixture. Stir the mixture well between each cup of stock. You want it just wet enough that the bread sticks together.

Lightly spray a 9” x 13” pan with non-stick spray. Pour the stuffing mixture into the pan, pressing it down firmly. Cover the pan with plastic wrap and place in the refrigerator overnight.

The next day, before the meal, uncover your dressing and place in a preheated 350° oven for 30 minutes.  The bread should be golden and toasty when it is done.

This is going to be a stuffing that your family is going to ask for year-round. Not only does it complement turkey or ham, it is marvelous with chicken or pork chops.