Stuffing Recipe – Paddlefish

Shrimp and Scallop Cornbread Stuffing

Ingredients

• 2 cups crumbled sweet cornbread (storebought or homemade)
• 1 stick unsalted b utter
• 1 cup yellow onion, diced
• ¼ pound scallops
• ¼ pound shrimp, peeled and deveined
• ¼ cup parsley, chopped
• 1 lemon
• Salt and pepper to taste

Instructions

1. Melt the butter in a large, heavy bottomed pan.
2. Add the diced onion and cook on low heat until soft and translucent, about 5 – 10 minutes. Do not brown the
3. onion.
4. Add the shrimp and scallops. Cook until the seafood is just underdone, 2-3 minutes.
5. Crumble the cornbread and add to the seafood mixture.
6. Juice and zest the lemon. Add the juice and zest to the seafood mixture along with the chopped parsley.
7. Season with salt and pepper and mix well. Check seasoning and adjust as needed.
8. When pairing the stuffing with fish, season the fish with salt and white pepper and spread a generous portion of
9. stuffing over the top.
10. Bake at 400F until the fish is just done and the stuffing is golden brown. A flaky white fish such as cod is a
11. perfect choice.