Recipes >

Shrimp Cornbread

Ingredients

  • 2 cups peeled Louisiana shrimp
  • 2 cups buttermilk
  • TO SAUTÉ SHRIMP:
  • 2 tablespoons unsalted butter
  • 1 teaspoon minced fresh garlic
  • 1 cup thinly sliced green onions
  • 2 teaspoons Cajun seafood 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 cornmeal
  • 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

Prep Time:

20 minutes

Cook Time:

45 minutes

Serves:

12


This cornbread is slightly sweet and spicy. It can be made with shrimp, peeled fresh crawfish tails, or finely diced Andouille sausage.

Why Try? This is a great accompaniment to any seafood main dish.

Foodie Byte: 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.

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. Make the cornbread: In a mixing bowl, add the flour, corn flour, cornmeal, baking powder, baking soda, salt, sugar, jalapeños, and 1/2 cup of green onions. Blend well and set aside.
  5. In a separate mixing bowl, add the eggs and whisk until frothy. Add the melted butter and buttermilk. Whisk until fully blended.
  6. Add the egg/buttermilk mixture to the dry ingredients and mix until fully blended.
  7. Dice the cooked shrimp and fold into the cornbread batter.
  8. 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.

Nutritional Information

Calories 223, Carbohydrates 29g, Cholesterol 66mg, Fat 10g, Fat Calories 85, Fiber 2g, Protein 6g, Saturated Fat 5g, Sodium 509mg. Daily Values: Calcium 125.73mg 13%, Phos 143.66mg 14%, Copper 0.08mg 4%, Zinc 0.76mg 5%, Panto 0.38mg 4%, Biotin 3.6mcg 1200%, Iodine 14.88mcg 10%, Magnesium 28.85mg 7%, Iron 1.63mg 9%, Vitamin B6 6%, Vitamin C 7%, Vitamin B12 5%, Vitamin D 3%, Vit E-a-Toco 2%, Vitamin A 10%. Percent Daily Values are based on a 2,000 calorie diet.