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Seafood Stuffing Recipe
Adds Great Flavor to Fish and More
Tired of rice and potatoes? Try stuffing - THIS stuffing!
Think Stuffing is dry and boring? Think again. Here’s Seafood Stuffing that is moist and loaded with flavor.
We add shrimp and scallops, but you can add so many kinds of seafoods and/or fish - use what you have.
Fish, poultry and pork really work well with this stuffing. It has a distinctive taste and texture that our guests always comment on.
Here is our Complete List of Vegetable Recipes
This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.
Seafood Stuffing Recipe Recipe Shopping List
for 12 People:
___1 cup chopped onion
___ 1 cup chopped celery
___ 1 cup melted butter/margarine
___ 1 cup seafood stock - read below
___ 6 cups bread pieces
___ 1 - 15 ounce box Ritz crackers
___ 1/2 teaspoon pepper
___ Salt - unless you’re using base for seasoning
___ 1 teaspoon garlic
___ oil for saute
___1/2 pound bay scallops
___1/2 pound baby salad shrimp, shelled, cooked
One Day Before (or the Day of) the Party:
You can build this stuffing the day before and refrigerate, or make it just before stuffing a bird or meat, or starting a casserole. Up to you. You can also freeze it uncooked, which we have done in a pinch or two.
In a large frying pan, heat a bit of oil really hot.
While it’s heating, put the scallops and shrimp in a zip lock bag together. Be sure to save any liquid from the seafood.
In the zip lock with the seafood, add the seasonings and shake well. Add to the very hot oil in the frying pan and quickly saute - just a minute or so - crisp them up a bit with the seasonings.
TIP: Like the hot stuff, and your guests do too? Add some cayenne to the shake.
Get them out of the hot oil, and lightly saute the onion and celery.
Allow to cool.
We cut into 1/2” cubes, and toasted.
Nothing against the prepared, seasoned cubes sold in bags. It’s just too expensive for us - and the taste is much smoother if you cut your own bread.
Open up the "sleeves" of Ritz crackers and put them into a large zip Lock bag. Squeeze out about half of the air from the bag, seal it up (check it twice...!) and crush the crackers into broken pieces. It doesn't need to be small like crumbs - pieces is OK.
Seafood stock? Here’s how we do it:
Or, you can use canned chicken stock, or your own, or you can do like we do and make stock from base. Check out how we use bases, what they are and where to get them.
Be sure to add in any liquids that came with the seafoods.
Combine all the ingredients, cover well and refrigerate for use within a day or two, or bake immediately in or with the fish, bird or meat. By itself, it will bake in 40 minutes at 375 °f - check with your thermometer for 165 °f internal doneness.
Presentation: Your Eyes Eat First
We like to show off a few pieces of the seafood if possible. We’ve also added a few shrimp here and there.
Take a look at our Baked Stuffed Shrimp entree - it’s a nice side dish, adding more shrimp to this already fantastic stuffing dish.
Cover leftovers tightly with film and refrigerate or freeze. Reheat to 165 °f internal when re-serving.
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Questions about Seafood Stuffing Recipe