Recipe Of The Week: Shrimp And Scallop Cornbread Stuffing

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By MIX 105.1

If you've ever been to Paddlefish at Disney Springs, chances are you've seen 'Shrimp And Scallop Cornbread Stuffing' on the menu that's served with their seafood dishes. Well, if you've ever wondered how to make it, we've hooked you up! Chef Steven Richard shared his amazing recipe, so now you can make it at home!

 

Shrimp & Scallop Cornbread Stuffing: This simple stuffing is a great compliment to fish, baked shrimp, lobster or can be baked on its own in a casserole. (Yields approximately four 6 ounce portions)

 

Ingredients:

12 ounces              Sweet cornbread

4 ounces (1 stick)  Butter

1 cup                     Onion, small dice

¼ pound                Scallops

¼ pound                Shrimp, Peeled & Deveined

¼ cup                     Parsley, chopped

1 ea                       Lemon

Taste                     White pepper (ground)

Taste                     Kosher salt

 

Procedure:

-Melt the butter in a large, heavy bottom saute pan.

-Add the diced onion and cook on low heat until soft and translucent … 5 – 10 minutes.  Do not brown the onion.

-Add the shrimp and scallop.  Cook until the seafood is just under done.

-Crumble the cornbread and add to the seafood mixture.

-Juice and zest the lemon.  Add the juice and zest to the seafood mixture along with the chopped parsley.

-Season with salt and pepper and mix well.  Check seasoning and adjust as needed.

 

Tips:

-You can use store bought cornbread or bake your own.  Twelve ounces is about 2 cups crumbled.

-Sweet onions, such as Vidalia are great for this recipe.

-You can use small shrimp and scallops for this recipe.  If you are using larger seafood items, you may want to cut them into bite size pieces.

-White pepper is always a better alternative to black pepper with seafood items.

-When pairing the stuffing with fish, season the fish with salt and white pepper and spread a generous portion of stuffing over the top.  Bake at 400F until the fish is just done and the stuffing is golden brown. 

-Try using the stuffing with large shrimp.  Butterfly the shrimp and top each one with an ounce or so of stuffing and bake until the shrimp is just done and the stuffing is heated through. 

-Feeling adventurous?  Use the stuffing for baked stuffed Maine lobsters.  Blanch the lobsters until slightly under done … about 8 minutes for 1 & ¼ pound lobsters.  Plunge the lobsters into ice water to stop the cooking.  Split each lobster into 2 halves and clean out the bodies under running water.  Arrange the lobsters on a baking sheet and generously fill each lobster half with the stuffing.  Bake in a 350F oven until the stuffing is heated through.  This recipe makes enough stuffing to generously stuff 2 lobsters. 

-Bake the stuffing in a casserole at 350F until golden brown and heated through.  Serve it as a side with a steak and make it a surf & turf.   

 

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