Shrimp Stuffing

  • Yield : 6
  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m
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Use this 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!


  • 3 tbsp oleo (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 lbs shrimp, clean 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 oleo margarine or butter, melted
  • 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 1

In a large skillet, add 3 tablespoons oleo and lemon juice. Sauté the green onion, bell pepper, celery, onions, mushroom, and garlic until vegetable are soft.

Step 2

Add the shrimp and sauté until the shrimp turn pink. Add the parsley. Remove from the heat, add the bread crumbs and mix well. Mixture should be thick.

Step 3

In a separate saucepan, add 3 tablespoons melted oleo and flour. Stir until flour is well coated and mixture bubbles.

Step 4

Add milk and reduce heat, stirring until thickened.

Step 5

Add 1/2 cup cheese and remove from heat. Stir with a wire whisk until the cheese melts.

Step 6

Pour cheese sauce over bread crumb mixture and mix well.

Step 7

Use to stuff vegetables, squash, mushrooms or bake as a casserole in a baked pie shell.

Step 8

Top with the remainder of the cheese. Bake in the oven at 350 degrees until cheese melts and dish is thoroughly heated.

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