I don’t blame you if you refuse to look at another dish of stuffing for the time being. I feel the same way. However, the weather is still chilly (and looks like it’s going to stay that way), and before you know it, you’ll be craving this ultimate belly-warming comfort food once again. So when you’re ready for another go, make this jalapeño cheddar shrimp stuffing! The recipe makes about 4 servings so you won’t be stuck with mountains of leftovers either. I will warn you that it is quite spicy so you can adjust the cayenne pepper according to your liking.
On a side note, I absolutely LOVE how these photos turned out! I spent Thanksgiving at my sister’s house, and I’m so jealous of her French doors and all that natural light they let in. Since I can’t transplant the doors over to our house, I stole her bright, food-photography-perfect kitchen towel instead as consolation.
- 3/4 Ib small raw shrimp, peeled and de-veined
- 2 cups jalapeño cheddar bread, cubed
- 1 Tbs unsalted butter
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced bell pepper
- 3/4 cup low-sodium chicken stock
- 1 tsp garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp cayenne pepper
- Preheat oven to 375F.
- In large saute pan, melt butter on med-high heat. Add shrimp and cook for 3-5 minutes, or until slightly pink. Remove from pan. In same pan, add onion, celery, bell pepper, and cook while stirring until soft, about 3-5 minutes.
- In small bowl, mix all dry spices, then add to pan and stir. Add chicken stock, cubed bread and stir until well incorporated and bread is moistened. Reduce heat to low, add shrimp back to pan and stir for an additional 2-4 minutes.
- Bake in a baking pan for approximately 15 minutes or until top begins to brown.
On a more personal note, let’s rewind to pre-Thanksgiving. I cannot tell you how much l enjoyed my experience at Dell Children’s Hospital. I so wish I could’ve stayed longer. Hmm..perhaps being a pediatric dietitian may be in my future ;). I have just 2 weeks left of my clinical rotations, which means I’m 1/3 way done with my dietetic internship! Now that calls for a celebration, don’t ya think?
As for Thanksgiving itself, I had the entire week off so I went down to Houston to spend time with my siblings. I was afraid I would be the only one in the kitchen, but they were quite the helpers. Although there was a lot of bickering between the two sous chefs…
Sister: “What’s taking you so long? While you’ve been trimming the green beans, I’ve done 3 million things!” (she likes to exaggerate)
Brother: “Attention to detail!” (as he trims one green bean at a time)
Yup, they were fantastic!
While I had my doubts, the meal came together beautifully! Our parents are still in Korea, so it was just us kids (Did you notice the absence of the Hungryman? He unfortunately had to work). My sister invited her friends who just came from Korea and had never had a traditional Thanksgiving meal before. They seemed quite amused by the whole spread. Their favorite dish? Good ol’ stuffing.
My lil’ Noah is growing up so fast! He’s really into bubbles right now, and while most of his words are still indecipherable, there’s no mistaking when he says “bubbles”… which is pretty much all day long. Not so cute after a while.
I’m so thankful for my sister and brother, and they truly mean the world to me. I hate to get all mushy and sentimental here, but I can’t help it. They just have that effect on me. Our hellos are met with great anticipation and pure excitement while our goodbyes (even if they’re said on the same day) are accompanied by tears and feelings of utter loneliness. This time was no exception. Thank goodness I will see them again in less than a month!
Before I run off, just wanted to remind you that the giveaway for Season with Spice’s Premium Asian Spice Set is still going on. Enter by 11:59pm EST on Sunday, December 8th, for your chance to win!