Shrimp Cornbread Stuffing

• 2 cloves minced garlic
• 4 tbsp butter
• 1/4 cup chopped colored or green pepper
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/2 lb peeled, de-veined small to medium sized shrimp
• OPTIONAL: 1/2 lb lump crabmeat
• 3 cups cornbread toasted slightly
• 1/2 can condensed cream of mushroom, celery, or chicken soup
• 2 tsp Cooking With Greens Spicy Seafood Blend
• 1/4 cup chicken or seafood stock

Preheat oven to 375 degrees. Melt butter in saucepan and add peppers, onion and celery. Cook until vegetables are softened. Remove from pan. Add shrimp to pan and cook just until shrimp are no longer translucent. Remove from pan and add all ingredients except broth to bowl. Combine and add broth until desired consistency. Place in shallow greased pan and bake for about 30 minutes. Serve.