Recipe: Landry's Restaurant Seafood Stuffing

To a basic bread dressing add the following: Landry's says it for stuffing flounder and other seafood. But, I bet you can add it to your turkey stuffing. I think I would omit the cheese, however.

LANDRY'S RESTAURANT SEAFOOD STUFFING
Servings: 2

"To a basic bread dressing chopped shrimp and a chopped fish fillet are added then topped with Monterey Jack Cheese"

2 tablespoons butter, melted
1/4 chopped cup onion
1/4 chopped cup celery
1 teaspoon garlic, minced
5 shrimp, chopped in small pieces
1 fish fillet, chopped in small pieces
cayenne pepper (to taste)
white pepper (to taste)
1 tablespoon shrimp stock
1 1/2 cups croutons
1/4 cup bread crumbs
2 ounces Monterey jack cheese, shredded

In saute pan melt margarine, add onion, celery, and garlic. Saute until celery is almost done.

Add shrimp, fish, Cayenne pepper, white pepper, and shrimp stock. Simmer for a few more minutes.

Add croutons. Let croutons absorb moisture, then add breadcrumbs. Add Monterey Jack cheese until melted and set aside.

May be used to stuff flounder, shrimp or other seafood dishes.

"On the Menu" features many of the Gulf Coast's best chefs from local restaurants. Chef Phelps is from Saugus, Mass., where his love for creative food was nurtured from childhood. He began his food career in high school, learning the ropes with baking. After mastering the basics he moved on to pastries and cakes. Phelps was determined to expand his knowledge and experience, and moved on to the kitchen. "Foods must have an appeal to the eye as well as the pallet," he says. "You must find the even contrast between sweet and bitter, dark and light."

Source: Okaloosa Gas and Cox Communications