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Confetti Corn Bread-Crusted Shrimp in Creole Filling

By Mary Cech

4.4

(34)

Image may contain Food Bread and Cornbread
Confetti Corn Bread–Crusted Shrimp in Creole FillingNoel Barnhurst

I love the taste of buttery corn bread and the texture of the filling and the topping. This is a great dish to eat with soup spoons. For an attractive presentation, spoon generous portions into pretty rimmed soup bowls, or bake in individual casserole dishes or crocks. To save time, make the Creole Filling a day ahead (see Note).

Note

To save time, I like to make the filling a day ahead. Put the cooked shrimp mixture in the casserole dish, wrap in aluminum foil, and refrigerate. When you’re ready to serve, preheat the oven to 375°F. Put the covered casserole on a baking sheet and into the oven to warm, about 20 minutes. Meanwhile, make the cornbread topping, spread it over the warm filling, and continue baking until bubbly and golden brown, 40 to 50 minutes.

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