Shrimp and Cornbread Stuffing

Yield: 8 to 10 servings

Ingredients

• Yellow Cornbread
• 1  pound  unpeeled, medium-size fresh shrimp
• 3  tablespoons  butter
• 1  small onion, chopped
• 2  garlic cloves, minced
• 1/2  pound  andouille sausage, chopped
• 2  green onions, thinly sliced
• 2  cups  fresh corn kernels (or frozen whole kernel corn, thawed)
• 1  small jalapeno pepper, seeded and chopped
• 1 1/2  teaspoons  ground cumin
• 3  tablespoons  chopped fresh cilantro
• 1 1/2  cups  milk
• 3  large eggs, lightly beaten
• 1  teaspoon  salt
• 1  teaspoon  freshly ground pepper

Preparation

Cut cornbread into 1-inch cubes. Arrange in a single layer in a 15- x 10-inch jellyroll pan. Bake at 350° for 10 to 15 minutes or until lightly browned. Set aside.

Peel shrimp; devein, if desired. Set aside.

Melt butter in a large skillet over medium heat; add onion and garlic, and sauté until tender. Add shrimp, sausage, green onions, corn, and jalapeño pepper. Cook, stirring constantly, until shrimp begin to turn pink. Remove from heat. (Shrimp will still be raw.) Stir in cumin and next 5 ingredients. Fold in cornbread. Spoon into a lightly greased 13- x 9-inch baking dish. Bake at 350° for 30 minutes.