Thanksgiving Seafood Stuffing with Shrimp High Protein — 28g Protein
Classic Thanksgiving stuffing upgraded with plump shrimp, sage and celery. 28g protein — 60 minutes, serves 4.
Equipment
- A large baking dish (about 23 x 33 cm)
- A large skillet
- A large mixing bowl
- Aluminium foil
Ingredients
- 400 g raw shrimp peeled, deveined and halved
- 6 cups day-old bread cubes (about 300g) crusty white or sourdough
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 celery stalks finely diced
- 1 medium onion finely diced
- 2 garlic cloves minced
- 1 tbsp fresh sage leaves chopped
- 1 tsp fresh thyme leaves
- 1 cup seafood or chicken stock low sodium
- 1 large egg lightly beaten
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped, to serve
Instructions
- Heat the oven to 190°C (375°F). Spread the bread cubes on a baking tray and toast for 10 minutes until dry and lightly golden.
- Melt the butter with the olive oil in a large skillet over medium heat. Cook the celery and onion for 5 minutes until soft, then add the garlic, sage and thyme and cook 1 minute more.
- Add the shrimp to the skillet and cook for 2 minutes, just until they turn pink. Take the pan off the heat.
- Put the toasted bread cubes in a large bowl. Pour over the stock and the beaten egg, then add the skillet mixture, salt and pepper. Fold gently until the bread is evenly moistened.
- Tip the mixture into the baking dish and press it down lightly. Cover with foil and bake for 25 minutes.
- Remove the foil and bake for 10–15 minutes more, until the top is crisp and golden and the shrimp are cooked through. Rest 5 minutes, scatter with parsley, and serve.
Notes
Toast the bread first so the stuffing stays structured. Shrimp go in last and finish in the oven. Keeps 3 days refrigerated.