Shrimp Stuffing

Side Dish

Recipe courtesy of Robert St. John's cookbook New South Grilling

Serves 6

  • ¼ cup olive oil
  • ½ pound small fresh shrimp
  • 2 teaspoons Old Bay seasoning
  • ½ cup small dice yellow onions
  • 1 teaspoon minced garlic
  • 2 cups shiitake mushrooms, stems removed and sliced thin
  • ¼ cup small dice celery
  • ½ cup white wine
  • 1 tablespoon fresh orange juice
  • 1 tablespoon white vinegar
  • 1 cup medium dice fresh tomatoes, seeds removed
  • 1 cup whipping cream
  • 1 tablespoon chopped fresh basil
  • 1 tsp freshly ground black pepper

Shrimp Stuffing

Click image to enlarge


Heat olive oil in a large saute pan over high heat. Season shrimp with the Old Bay seasoning and saute in hot oil for 3 minutes. Add onion, garlic, mushrooms, and celery, and cook 3-4 min­utes more. Deglaze with white wine, add orange juice and vinegar, and allow it to reduce by half. Add tomatoes and cream, and cook until the sauce becomes thick enough to coat the back of a spoon. Stir in the basil and black pepper, and remove from heat.


This recipe is used in Carpetbagger Steak and Shrimp Stuffing. It can also be turned into a buttered casserole dish, browned and served as a side dish, or used to stuff bell peppers, eggplants, mirliton, etc.

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