- Stove Top Stuffing - Cornbread variety- two boxes
- Shrimp, (fresh or frozen) 51-60 count bag
- Texas Pete Hot Sauce
- Stick of butter
- Garlic powder or dried
Melt a stick of butter in a pan - add Texas Pete hot-sauce (to taste) - garlic powder or dried
When butter is very hot, throw shrimp in the pan and cook until shrimp are pink - about 4 minutes or so
Boil two and a half cups of water in a pot then add stuffing, Pour in butter and shrimp.
Mix shrimp with stuffing and keep an eye on it until it done. It should be ready to serve in less than five minutes.
(You can add more water for a moister version even after stuffing is cooked)
NOTE- Since I used salted butter I do not add salt to the dish.
This is a creative dish and if you should want to add other ingredients such as crab-meat, sauteed onions, peppers, etc, you may do so.
It is great served with a side of oven roasted bell peppers and pineapple chunks over wild rice.
Linda Morgan Smith