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Garlic butter shrimp and cornbread dressing served in a baking dish.

Classic Garlic Butter Shrimp and Cornbread Dressing

This dish combines succulent garlic butter shrimp with a rich and flavorful cornbread dressing, offering a delightful blend of textures and tastes. It's a perfect comfort food that's both hearty and satisfying, suitable for family dinners or special gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the cornbread base
  • 1 ½ cups yellow cornmeal
  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice, let sit 5 min
  • 2 large eggs lightly beaten
  • ¼ cup melted butter plus extra for greasing the pan
  • 2 tbsp fresh chives chopped (or 1 tsp dried chives)
For the garlic butter shrimp
  • 1 lb (450 g) medium shrimp peeled and deveined
  • 3 tbsp unsalted butter divided
  • 4 garlic minced
  • ½ tsp smoked paprika
  • lemon Zest of 1
  • 1 tbsp freshly squeezed lemon juice
  • Salt and freshly ground black pepper to taste
For the dressing assembly
  • 2 ½ cups low-sodium chicken broth
  • ¼ cup heavy cream

Equipment

  • 9x13 inch baking pan
  • Large bowl
  • Large skillet
  • Medium saucepan

Method
 

For the cornbread base
  1. Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking pan with butter. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, combine the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
  3. Stir in the chopped chives. Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely, then crumble the cornbread into a large bowl.
For the garlic butter shrimp
  1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and smoked paprika, and cook for 1 minute until fragrant. Add the peeled and deveined shrimp to the skillet.
  2. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. Stir in the lemon zest and lemon juice, then season with salt and pepper to taste. Remove the shrimp from the skillet and set aside.
For the dressing assembly
  1. In a medium saucepan, combine the chicken broth and heavy cream. Bring the mixture to a simmer over medium heat.
  2. Pour the hot broth mixture over the crumbled cornbread. Add the cooked garlic butter shrimp and stir gently to combine. Transfer the dressing to a greased baking dish.
  3. Bake at 375°F (190°C) for 25-30 minutes, or until golden brown and heated through. Serve hot.

Notes

For extra flavor, you can sauté some finely chopped celery and onion with the garlic before adding the shrimp. If you prefer a spicier kick, add a pinch of red pepper flakes with the smoked paprika. The cornbread can be made a day ahead to save time.