Shrimp Cornbread Recipe

Shrimp Cornbread Recipe

• Serves:12

 

Tagged:
Chef Paul Prudhomme’s Seafood Magic® seasoning, corn meal, garlic, jalapeño peppers, Louisiana shrimp,

Shrimp Cornbread Recipe - This cornbread is slightly sweet and spicy. It can be made with shrimp, peeled fresh crawfish tails, or finely diced andouille sausage.

If using andouille, dice the sausage and roast at 350°F until well-browned, for 35-40 minutes. Drain off any excess fat and chill thoroughly before adding to the cornbread. 

Recipe courtesy of Brigtsen's Restaurant

 

Ingredients

To sauté the shrimp:
2 tablespoons unsalted butter
2 cups peeled Louisiana shrimp
1 teaspoon minced fresh garlic
1 cup thinly sliced green onions
2 teaspoons Chef Paul Prudhomme's Seafood Magic® seasoning

To make the cornbread:
3/4 cup all-purpose white flour
3/4 cup yellow corn flour (substitute masa harina)
3/4 cup yellow corn meal
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup granulated white sugar
2 tablespoons finely chopped fresh jalapeño peppers with seeds
1/2 cup thinly sliced green onions
2 eggs
6 Tablespoons unsalted butter, melted
2 cups buttermilk

Preparation

Preheat oven to 350°.
Sauté the shrimp: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook, stirring constantly, until the shrimp turn pink on the outside, about 1 minute.
Add the garlic, 1 cup of green onions, and the seafood seasoning. Cook just until the shrimp are fully cooked, 2-3 minutes. Transfer the shrimp to a shallow pan and refrigerate until fully chilled.
Make the cornbread: In a mixing bowl, add the flour, corn flour, corn meal, baking powder, baking soda, salt, sugar, jalapeños, and 1/2 cup of green onions. Blend well and set aside.
In a separate mixing bowl, add the eggs and whisk until frothy. Add the melted butter and buttermilk. Whisk until fully blended.
Add the egg/buttermilk mixture to the dry ingredients and mix until fully blended.
Dice the cooked shrimp and fold into the corbread batter.
Pour the cornbread batter into a buttered 9x12x2-inch baking pan and bake until the top is browned and a knife inserted into the middle of the cornbread comes out clean, 40-45 minutes. Remove from the oven and serve immediately.