Cajun Shrimp With Corn Flapjacks Recipes

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EASY CAJUN SHRIMP WITH CORN FLAPJACKS



Easy Cajun Shrimp With Corn Flapjacks image

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

1 lb shrimp, peeled and deveined
1 1/2 teaspoons spicy seafood seasoning
1 (15 ounce) can cream-style corn
4 tablespoons butter, melted
2 eggs
1/4 cup sugar
1 cup flour
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons olive oil
2 garlic cloves, chopped
3 green onions, chopped
1 1/2 cups chicken stock

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 WITH CORN FLAPJACKS



Cajun Shrimp With Corn Flapjacks image

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

1 (15 ounce) can cream-style corn
4 tablespoons unsalted butter, melted
2 large eggs
1/4 cup granulated sugar
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 lb large shrimp, in the shell
2 1/2 cups water
1/4 teaspoon cayenne pepper
2 teaspoons cajun seasoning
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
3 scallions, finely chopped
fresh parsley, chopped fine (garnish) (optional)

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

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