Shrimp Stuffing

6 servings Prep: 20 m Cook: 25 m Total: 45 m Intermediate
5.0/5 (2)
Use this versatile shrimp stuffing to stuff vegetables, squash, mushrooms or bake as a casserole in a baked pie shell. Maw-Maw got this recipe from a classmate at a recent class reunion. In honor of the Class of ‘66!

Ingredients

6 servings
  • 3 tbsp butter, melted
  • juice of 1/2 lemon
  • 2 green onions, chopped
  • 1 small yellow onion, finely chopped
  • 1 small bell pepper, finely chopped
  • 1 rib celery, chopped
  • 1/2 cup fresh mushrooms, sliced
  • 1 lb shrimp, cleaned and deveined
  • 1 clove of garlic, chopped fine
  • 1 tbsp parsley flakes
  • 1 1/2 cup Italian seasoned bread crumbs or seasoned Panko bread crumbs
  • 3 tbsp butter, melted (for roux)
  • 2 tbsp heaping flour
  • 2 cups milk
  • 3/4 cup grated cheddar cheese
  • Sprinkles of red pepper or cayenne
  • garlic powder (optional)
  • salt to taste

Step-by-Step Instructions

  1. In a large skillet over medium heat, add 3 tablespoons butter and lemon juice. Sauté the green onion, bell pepper, celery, yellow onion, mushrooms, and garlic until vegetables are soft, about 8-10 minutes.
  2. Add the shrimp and sauté until the shrimp turn pink, about 4-5 minutes. Add the parsley. Remove from the heat, add the bread crumbs and mix well. Mixture should be thick.
  3. In a separate saucepan over medium heat, add 3 tablespoons melted butter and flour. Stir constantly until flour is well coated and mixture bubbles, about 2-3 minutes to make a light roux.
  4. Add milk and reduce heat to medium-low, stirring constantly until thickened, about 5-7 minutes.
  5. Add 1/2 cup cheese (reserve 1/4 cup for topping) and remove from heat. Stir with a wire whisk until the cheese melts completely.
  6. Pour cheese sauce over the shrimp and bread crumb mixture and mix well.
  7. Use to stuff vegetables, squash, mushrooms or bake as a casserole in a baked pie shell.
  8. Top with the remainder of the cheese. Bake in the oven at 350°F for 15-20 minutes until cheese melts and dish is thoroughly heated and bubbly.

Common Problems and Solutions

Q: Why is my stuffing too dry?

A: The bread crumbs absorb a lot of moisture. Make sure your cheese sauce is creamy and well-incorporated. If it seems dry after mixing, you can add a splash more milk to the sauce before combining.

Q: Can I prepare this ahead of time?

A: Yes! You can prepare the stuffing mixture up to a day ahead and refrigerate. Just stuff your vegetables or assemble your casserole and bake when ready. Add 5-10 minutes to baking time if starting from cold.

Tips and Techniques

Replace the old-fashioned “oleo” (margarine) with real butter for much better flavor. When making the roux with butter and flour, keep the heat at medium and stir constantly to avoid lumps in your cheese sauce.

Ingredient Substitutions

  • fresh shrimp: crawfish tails or lump crabmeat
  • Italian seasoned bread crumbs: plain bread crumbs plus 1 tsp Italian seasoning
  • cheddar cheese: Monterey Jack or Gruyere
  • fresh mushrooms: canned mushrooms, drained

Equipment Needed

  • Large skillet
  • Separate saucepan
  • Wire whisk
  • Mixing bowl

Historical Context

This recipe comes with a sweet story—Maw-Maw got it from a classmate at her class reunion, keeping the tradition of recipe-swapping alive among Louisiana home cooks.