Whether you prepare this bread dressing in a casserole dish, or use it as a stuffing for your turkey, chicken or pork chops, we guarantee you’ll want to have an extra serving – maybe even two!
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Featuring
Servings
Ingredients
4 tablespoons unsalted butter, in all
2 bay leaves
2 cups chopped onions
2 cups chopped celery
1½ cups chopped green bell peppers
2 teaspoons minced garlic
3 tablespoons Seafood Magic®
1 pound shrimp, peeled and chopped
1½ cups very fine dry bread crumbs, unseasoned (preferably French bread)
1 cup chicken stock
⅓ cup thinly sliced green onions
2 bay leaves
2 cups chopped onions
2 cups chopped celery
1½ cups chopped green bell peppers
2 teaspoons minced garlic
3 tablespoons Seafood Magic®
1 pound shrimp, peeled and chopped
1½ cups very fine dry bread crumbs, unseasoned (preferably French bread)
1 cup chicken stock
⅓ cup thinly sliced green onions
How To Prepare
Preheat oven to 450°.
Melt 3 tablespoons of the butter in a 3-quart pot together with the bay leaves over high heat. When butter is melted, add the onions. Cook, stirring frequently, until onions are beginning to brown on the edges, about 5 minutes. Add the celery, bell peppers, garlic, and Seafood Magic. Cook, stirring frequently, until the celery and bell peppers start to brown and soften, about 6 minutes. Add the shrimp and stir in well. Add the remaining butter and stir until butter is melted. Add half of the breadcrumbs. Cook, stirring constantly, until the breadcrumbs are fully moistened and blended in, about 2 minutes. Add the remaining breadcrumbs and continue to stir until all the breadcrumbs are mixed in, about 2 minutes. Remove from heat, pull out bay leaves and stir in the stock.
Spread into a 9x9-inch baking dish and top with green onions. Place in oven for 10 minutes, or until light golden brown on top. Remove from oven and serve hot.
Melt 3 tablespoons of the butter in a 3-quart pot together with the bay leaves over high heat. When butter is melted, add the onions. Cook, stirring frequently, until onions are beginning to brown on the edges, about 5 minutes. Add the celery, bell peppers, garlic, and Seafood Magic. Cook, stirring frequently, until the celery and bell peppers start to brown and soften, about 6 minutes. Add the shrimp and stir in well. Add the remaining butter and stir until butter is melted. Add half of the breadcrumbs. Cook, stirring constantly, until the breadcrumbs are fully moistened and blended in, about 2 minutes. Add the remaining breadcrumbs and continue to stir until all the breadcrumbs are mixed in, about 2 minutes. Remove from heat, pull out bay leaves and stir in the stock.
Spread into a 9x9-inch baking dish and top with green onions. Place in oven for 10 minutes, or until light golden brown on top. Remove from oven and serve hot.
