CAJUN SHRIMP AND CORN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
- Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
- Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.
Nutrition Facts : Calories 574 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 948 milligrams, Carbohydrate 70 grams, Fiber 5 grams, Protein 37 grams
CAJUN SHRIMP WITH CORN FLAPJACKS
Make and share this Cajun Shrimp With Corn Flapjacks recipe from Food.com.
Provided by Manami
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- PREPARE THE FLAPJACKS:.
- In a medium bowl, combine the corn, butter, eggs, sugar, 1 cup of flour, salt and baking soda.
- Set the batter aside.
- PREPARE AND COOK SHRIMP:.
- Peel the shrimp, clean & devein, and place the shells in a shallow saucepan with the water and cayenne.
- Bring the water to a boil and cook until the water is reduced by half, about 5 minutes, then strain the shrimp broth into a medium bowl and set aside.
- Discard the shells.
- Meanwhile, in a medium bowl, toss the shrimp with the Cajun seasoning.
- In a large nonstick skillet, heat the olive oil over medium heat until it ripples, then sprinkle in the remaining 2 tablespoons of flour and cook, striing constantly, until the mixture turns rich brown in color, 3-5 minutes.
- Add the garlic and scallions and cook for 2 minutes.
- Whisk in the reserved shrimp broth and boil the sauce for about 1 minute to thicken.
- Add the shrimp and cook just until cooked through and pink, about 3 minutes.
- Remove to a bowl and cover to keep warm.
- FINISH THE FLAPJACKS:.
- Wipe the large nonstick skillet clean with paper towel, coat with cooking spray and place over medium heat.
- Pour about 1/3 of the batter into the hot skillet for each flapjack and cook in batches until the bottoms are golden and bubbles appear on the surface.
- Flip the flapjacks and finish cooking 1 minute more.
- Repeat with remaining batter.
- Top the flapjacks with shrimp and suace.
- Garnish with chopped parsley.
Nutrition Facts : Calories 577.3, Fat 23.6, SaturatedFat 9.5, Cholesterol 309.1, Sodium 962, Carbohydrate 61.1, Fiber 2.6, Sugar 16.5, Protein 32.1
EASY CAJUN SHRIMP WITH CORN FLAPJACKS
Easy and delicious, modified from Rachael Ray's Everyday magazine to make it a little easier. You could also just make the shrimp and sauce to serve over rice, but I recommend trying the flapjacks. The results are a little spicy and a little sweet.
Provided by Recipe Reader
Categories Corn
Time 30m
Yield 8 flapjacks, 4 serving(s)
Number Of Ingredients 14
Steps:
- Toss the shrimp with seafood seasoning. Set aside.
- In a medium bowl, combine the corn, butter, eggs, sugar, 1 cup of flour, salt, and baking soda. Set batter aside.
- In a large non-stick skillet, heat 2 TBS olive oil and cook shrimp over medium high heat about 2 minutes on each side. Remove shrimp from pan and set aside.
- In same pan, heat 2 TBS olive oil over medium heat and stir in 2 TBS flour. Cook, stirring constantly, until the mixture is a rich brown color, 3 to 5 minutes.
- Add the garlic and green onions and cook 2 to 3 minutes.
- Whisk in chicken stock and boil for 1 minute to thicken.
- Add in shrimp and cook until shrimp are done. Cover and keep warm.
- Pour 1/3 cup batter for each flapjack onto hot griddle. Cook until bubbles appear on surface and bottoms are nicely browned. Flip and cook one more minute.
- Top the flapjacks with the shrimp and sauce.
CAJUN SHRIMP BAKE RECIPE BY TASTY
Here's what you need: andouille sausages, shrimp, red potatoes, corn, oil, butter, garlic, garlic powder, paprika, dried oregano, onion powder, dried thyme, red pepper flakes, cayenne pepper, salt, pepper, fresh parsley, lemon wedge
Provided by Hitomi Aihara
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F (190°C).
- In a small bowl, combine the Cajun spice mix ingredients and stir to combine.
- In a baking dish, combine potatoes, corn, 2 garlic cloves, 1 tablespoon of oil, and ½ tablespoon of the cajun spice mix.
- Mix until the vegetables are coated evenly with the spice mix. Place butter on top.
- Bake for 25 minutes.
- In a medium bowl, combine the sausage, shrimp, garlic, oil, and ½ tablespoon of the spice mix. Save the remaining spice mix for future recipes.
- Mix well.
- Add the sausage and shrimp into the same baking dish as the corn and potatoes.
- Bake for another 15 minutes.
- Top with fresh parsley. Serve with lemon wedges and beer!
- Enjoy!
Nutrition Facts : Calories 753 calories, Carbohydrate 49 grams, Fat 43 grams, Fiber 5 grams, Protein 43 grams, Sugar 4 grams
LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN
After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.
Provided by MommyDiva
Categories Appetizers and Snacks Tapas
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
- Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
- Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.
Nutrition Facts : Calories 508.3 calories, Carbohydrate 59.9 g, Cholesterol 163.4 mg, Fat 20.2 g, Fiber 3.3 g, Protein 23.7 g, SaturatedFat 11.7 g, Sodium 1572.7 mg, Sugar 3.8 g
CAJUN CORN AND SHRIMP
My dad's Cajun concoctions inspired me to experiment in the kitchen. He was so proud when he saw the smiles on our faces as we gobbled up his meals. I feel the same sense of pride when I cook and watch my family enjoy the meal I prepare for them.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.
Nutrition Facts :
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