Recipe Index

Ingredients

• 2 tablespoons oil
• Shells from 3 pounds jumbo shrimp (shrimp reserved for the stuffing below)
• 1 small yellow onion (chopped)
• 2 stalks celery (chopped)
• 1 tablespoon minced garlic
• 6 cups cold water
• 2 bay leaves
• 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter (plus more for greasing the pan)
• 1 cup finely chopped yellow onion
• 1 cup finely chopped celery
• 1 cup chopped green bell pepper
• 4 garlic cloves (minced)
• 1 teaspoon Cajun seasoning
• 1 teaspoon Old Bay seasoning
• 1 teaspoon adobo seasoning
• 2 tablespoons fresh parsley (chopped (plus more for garnish)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 3 pounds jumbo shrimp (peeled, deveined, and chopped into small pieces, shells reserved for stock above(21/25)
• 16 ounces French bread (cubed (about 8 to 9 cups)
• 2 1/2 cups shrimp stock (from above, strained)
• 2 large eggs (beaten)
• 1/4 teaspoon kosher salt

Method

1. For the stock, heat the oil in a large pot over medium heat and cook the shrimp shells until pink, about 5 minutes. Add the chopped onion, celery and minced garlic and cook 5 minutes more, until softened.
2. Stir in the cold water, bay leaves, thyme sprigs and salt, and simmer uncovered for 35 to 40 minutes. Strain and reserve 2 1/2 cups of stock.
3. Melt the butter in a large skillet over medium heat and cook the finely chopped onion, celery and green bell pepper for 6 to 8 minutes, until softened. Stir in the garlic cloves, Cajun seasoning, Old Bay, adobo, parsley and thyme leaves and cook 1 to 2 minutes more.
4. Add the chopped shrimp to the skillet and cook 3 to 4 minutes, until opaque and cooked through.
5. Combine the bread cubes with the shrimp and vegetable mixture in a large bowl. Stir in the reserved stock, the beaten eggs and the kosher salt and mix until the bread is moistened but not soggy.
6. Heat the oven to 350°F, grease an 8x11-inch baking dish, and spread the stuffing in evenly. Cover with foil and bake 25 minutes, then uncover and bake 15 to 20 minutes more, until golden on top.
7. Rest the stuffing for 10 minutes, scatter extra parsley over it, and serve warm.

Prep: 25 min · Cook: 45 min · Total: 70 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data