Shrimp Stuffing From the Bayou
• 1 cup of coarsely crushed unsalted saltine
crackers (about 23 crackers)
• 1 tsp of cayenne pepper
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 2 cups of cubed Italian bread
• 2 tbsp of chopped fresh thyme (or 1 tbsp dried)
• 2 tbsp of chopped parsley
• Half a tsp of black pepper
• Half a tsp of dried oregano
• Half a tsp of dried sage
• One-quarter of a cup of diced bell pepper
• One-quarter of a cup of diced celery
• One-quarter of a cup of diced onion
• One-quarter of a cup of unsalted butter
• Three-quarters of a cup of low-sodium chicken
• Three-quarters of a lb of small raw shrimp (25
to 30), peeled and deveined
1. Preheat oven to 375˚F.
2. In large sauté pan, melt butter on mediumhigh heat. Add shrimp and cook for three to
five minutes or until slightly pink and slightly
raw in the middle. Remove shrimp from pan
and place on a plate to cool, then chop into
3. Put pan back on heat and add onion, celery,
and bell pepper, and cook while stirring until
soft—about three to five minutes.
4. In a small bowl, mix all dry spices, add to pan
and stir. Add chicken stock, cubed bread,
and crushed crackers, and stir until well
incorporated and bread is moistened. Turn heat
to low and add shrimp back to pan and stir for
an additional two to four minutes.
5. Turn off heat and serve. For a crispy top, bake
in a 4×7-inch casserole dish at 350˚F for
approximately 15 minutes or until top begins
Serves four to six.
Nutrient Analysis Per Serving (3
Calories: 126, total fat: 6 g, saturated fat: 3 g, trans
fat: 0 g, cholesterol: 16 mg, total carbohydrates: 16
g, protein: 3 g, potassium: 108 mg, phosphorus: 38
mg, sodium: 155 mg.
Remember, we are in this together!