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Seafood Dressing
From Statesboro Market2Go
<p>This delightful dressing (aka stuffing to non southerners) is made with homemade cornbread and wild-caught seafood! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: grandbaby-cakes.com (Entered by Ariana Giddens)
Serves: 10
Ingredients
FOR THE CORNBREAD:
1 teaspoon
Oil (vegetable, canola, etc.)
1 cup
Cornmeal
1/2 cup
Self rising flour
1 tablespoon
Granulated sugar
1 large
Egg (beaten, room temperature)
1 cup
Milk
1/4 cup
Salted butter (room temperature)
FOR THE DRESSING:
1 cup
Onion (will be minced)
2 tablespoons
Green onion (chopped)
1 cup
Celery (will be minced)
1 tablespoon
Fresh tarragon (will be minced)
1 tablespoon
Fresh parsley (will be minced)
1 pound
Shrimp (peeled and deveined)
6 to 8 ounces
Crab meat
1 tablespoon
Garlic paste
1 teaspoon
Butter
1 1/2 teaspoon
Seasoning salt
1/2 teaspoon
Pepper
1 cup
Herbed seasoned stuffing mix
1/4 cup
Mayonnaise
1/4 cup
Cream of mushroom soup
1/4 cup
Cream of celery soup
1 teaspoon
Old bay seasoning
1 cup
Seafood stock
2 teaspoons
Smoked paprika
Step by Step Instructions
- Prepare the cornbread: Preheat oven to 375, coat a baking dish with oil, and place it into the heating oven.
- Combine the cornmeal, flour, and sugar in a bowl, then mix in the beaten egg. Thoroughly whisk in the milk.
- When the oven has heated, remove the baking dish and let the butter melt in it. Reserve 1 tablespoon of melted butter. Once the butter has melted, slowly pour in the batter about 1 tablespoon at a time, whisking as you pour, adding small amounts of butter to the bowl of batter to temper it.
- Bake the cornbread for 25 minutes, then allow it to cool while preparing other dressing ingredients.
- Mince the onion, celery, tarragon and parsley, and peel the shrimp. Shell or drain the liquid from the crab meat.
- Saute the garlic, onion and celery over medium to high heat for 3 to 5 minutes in butter. Season with salt and pepper and mix in the fresh herbs, saute for 1 more minute then set aside and allow to cool.
- Break the cornbread apart in a large bowl, then add the vegetables, herbs, and stuffing mix. Lightly stir, then add the mayonnaise, soups, and seasonings and stir until combined.
- Slowly pour in the the seafood stock 1/4 cup at a time, stirring between additions. Season to taste, then gently stir in the crab and shrimp.
- Gently pour the batter into the baking dish, evenly spread it, then season the top with the smoked paprika then bake at 375 for 30 to 40 minutes. Remove from the oven and let sit for 15 to 20 minutes before serving.