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Gluten Free Shrimp Stuffing

Give thanks with our Gluten Free Shrimp Stuffing recipe, the perfect side dish for a big Thanksgiving dinner surrounded by your friends and family. First, prepare the gluten-free cornbread the night before using package instructions. After baking the cornbread, let it cool a few minutes and cut the cornbread into ½ inch pieces and refrigerate overnight. Refrigerating overnight is done to dry out the cornbread for dressing.

To make the tasty stuffing, start by preheating your oven to 375°F. As the oven heats up, melt butter over medium heat in a large saucepan. Next, cook the shrimp, turning every 4 minutes or until the shrimp is pink and cooked through. Butter adds a burst of flavor and creaminess to the shrimp. Next, add and sauté the rest of vegetables with the seasoning.

When done, combine the cornbread, shrimp, vegetable stock and scallions in a 9x13 glass pan. Mix well, ensuring the ingredients are blended together.

Bake in the oven for 50 minutes. The scent of Thanksgiving will fill your kitchen. Gluten Free Shrimp Stuffing is a great side dish to your holiday dinner, whether that’s turkey, ham or chicken. Your friends and family are sure to love this recipe.   

Prep Time:  40 minutes (plus overnight to dry) |  Cook Time:  1 hour |  Total Time:  1 hour, 40 minutes (plus overnight to dry) |  Servings:  6

Ingredients:

Cornbread:

  • 1 package  liveGfree  Gluten Free Cornbread Mix*
  • 1  Goldhen  Large Egg
  • 3/4 cup  Friendly Farms  Whole Milk
  • 1/2 cup  Carlini  Vegetable Oil

Stuffing:

  • 1/4 cup  Countryside Creamery  Unsalted Butter, divided
  • 16 ounces  Specially Selected  Black Tiger Shrimp*
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 ear corn, cut from cob
  • 2 tablespoons thyme
  • 2 tablespoons rosemary, chopped
  • 1 tablespoons ground  Stonemill  Sea Salt Grinder
  • 2 tablespoons ground  Stonemill  Peppercorn Grinder
  • 2 cups  Chef's Cupboard  Vegetable Cooking Stock
  • 3 tablespoons scallions, thinly sliced
  • 2 tablespoons plus 2 teaspoons parsley, chopped and divided

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

  1. For the cornbread: One day prior to making stuffing, combine all ingredients and prepare cornbread according to package instructions.
  2. Allow to cool and cut into 1/2" pieces. Reserve uncovered overnight to dry out.
  3. For the stuffing: Preheat oven to 375°. In a large sauté pan, over medium heat, melt 2 tbsp. of butter. Once melted, add shrimp.
  4. After 4 minutes, turn shrimp over. Add vegetables, thyme and rosemary to pan. Continue to sauté until shrimp has reached 145°, about 6 minutes. Add salt and pepper.
  5. In a 9x13-inch glass pan, combine cornbread, shrimp mixture, vegetable stock and scallions. Stir well.
  6. Sprinkle 2 tbsp. of parsley and sliver remaining 2 tbsp. butter over the top of the dressing mixture. Bake uncovered for 50 minutes until top is browned. Garnish with remaining parsley.       

Recipe Courtesy of Chef Trevor, ALDI Test Kitchen