Guacamole Shrimp Cornbread Casserole

Veronica Callaghan


Citrus Jalapeno Sauce:

3 jalapenos

Juice of 1 lime (about 2 tablespoons), plus additional for garnish

1 tablespoon cilantro, plus additional for garnish

1 tablespoon orange juice

3 tablespoons extra virgin olive oil

1/4 teaspoon kosher salt


Guacamole Shrimp:

1 tablespoon oil

24 large Shrimp, cleaned, shelled, no tails (thawed if frozen)

1 avocado, small diced

½ sweet onion, small diced

½ cup small diced tomatoes

¼ cup coarsely chopped cilantro

½ teaspoon salt


Cornbread Casserole:

½ cup butter

1 (10oz) pkg frozen corn, thawed

2 pkgs Cotton country cornbread mix

1 cup heavy cream

2 eggs, lightly beaten

2 cups shredded pepper jack cheese

½ cup sour cream, plus additional for garnish


Preheat oven to 400 degrees. Place the jalapenos in the oven and cook until charred on all sides; transfer to a bowl and cover.

When cool enough to handle, remove the skins and seeds from the jalapenos. Place jalapenos in bowl of small food processor; add the lime juice, cilantro, orange juice, olive oil and salt then process until smooth.

In a large Lodge cast iron skillet or casserole dish (I used the Lodge 3.6 quart enameled cast iron casserole), heat 1 tablespoon of oil in the casserole dish over medium heat; stir in the shrimp and cook until opaque and cooked through. Transfer shrimp to a large bowl and toss with avocado, onion, tomatoes, cilantro and salt. Toss the shrimp mixture with the jalapeno sauce.

Melt the butter in the same Lodge cast iron skillet or casserole over medium heat (no need to clean out). Add the corn to the casserole and cook for 1 minute.

Stir in the cornbread mixes, heavy cream, eggs and 1 cup of the cheese until well combined. Fold in the 1/2 cup of sour cream then top with the remaining cheese. Bake for 40 minutes.

While still hot, top the casserole with the guacamole shrimp. Spoon onto serving plates and garnish, if desired with sour cream, lime wedges and fresh cilantro.

Makes 6 servings