Thanks to my crazy Mother, she introduced me to seafood and then on one Thanksgiving, oyster dressing. These influences helped me find the perfect recipe for a Seafood Stuffing.
The breading and seafood mixed together gives you a delightful bite of land-meets-sea. Plus you can make it a fun beach visual by serving in a clean clam or scallop half shell. After years of using multiple-step recipes, I finally found my own easy recipe with very few steps.
The fun is pairing my stuffing with a fresh catch of grouper, monk fish, shrimp, clams, oysters, crab, lobster or even conch. The combinations are endless with this simple breading base. I use a pound of any combination of these items to make a fresh bake of seafood stuffed seashells.
Easy Seafood Stuffing Ingredients
- 6oz. Box of Original Stuffing (Stove Top or any brand)
- 1 to 1.5 pounds of seafood (shrimp, scallops, crab, etc…)
- 1 tablespoon of Tony Chachere’s Original Creole Seasoning
- 1 cup Seafood Stock (chicken or vegetable stock will work too)
- 3 tablespoons Butter (melted)
- 2 eggs
- 6 clam shell halves OR small souffle cups
Easy Seafood Stuffing Directions
- Take a medium mixing bowl and beat two eggs.
- Add 1 cup of Seafood Stock
- Melt 3 tablespoons of butter in your microwave and add to the mixture.
- Add 6oz. Original Stuffing (any brand) into the mixing bowl.
- After carefully rinsing, peeling and draining your seafood, add 1 lb. of seafood into your mixture (I love a mix of 1/2 lb. of shrimp and 1/2 lb of scallops, but you can mix your favorite seafood).
- Add 1 tablespoon Tony Chachere’s Original Creole Seasoning (2tbsp. for an extra zing) to your mixing bowl.
- Fold together and cover with plastic wrap to sit and marry in your refrigerator for 30 minutes or longer.
- Remove mixture from refrigerator and make 6 – 8 oval ball shapes to fit in your seashells (souffle cups work too).
- At this point you can chose to freeze the stuffed seashells in a freezer bag (freezing them for a later date until you are ready to bake them).
- Pre-heat your oven to bake at 375. Lay your stuffed seashells on a cookie sheet and bake for 40-45 mins.
- Enjoy them alone or with a beautiful fish or steak dinner.
It is nice to know that you can make a simple, light stuffing seafood dish without all the steps of 20 plus ingredients. You will not lose any quality of taste or stories with this wonderfully fun dish. Enjoy alone or with the ones you share your bottle of wine with.
How To Clean Your Seashells
If you want to serve your seafood stuffing in a coastal style, the seashells are always a hit. The first step is while walking the beach or at a clam bake I save clam or scallop shells that are as big as the palm of my hand.
I take them home scrubbing them in warm soapy water and rinsing them in a mixture of a cap full of bleach to a ½ gallon of water. To dry them I lay them on a cookie sheet with the outer shell facing up and bake the for 30 minutes at 400 degrees. The seashells are now cleaned, sanitized and are part of your serving dishes.
From now on, you can simply use the dishwasher to clean them like your regular dishes.
Over time I’ve created this tasty stuffing base and have enjoyed it with many seafood pairings. Our guest are always delighted with the adventures of finding the seashells and how they have become apart of our home. Making these seashells a great conversation piece and giving my guests a beach vibe as we wine and dine.