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
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.
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
EASY CAJUN SHRIMP
This was so simple and tasty with just the right amount of heat. I served it with a pre-packaged Cajun style rice but it would be great with white rice also.
Provided by Teresa in Charleston
Categories Cajun
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop rosemary finely, using only leaves & set aside.
- Peel & devein shrimp (or cheat like I do and buy it like that already).
- Preheat a large saute pan on medium-high heat and place butter in pan.
- Crush garlic using a garlic press into the saute pan & cook two minutes, until golden in color.
- Sprinkle the Louisiana-style seasoning over shrimp.
- Add shrimp to pan and cook 3-4 minutes.
- Remove shrimp from and cover to keep warm.
- Add remaining ingredients, including rosemary to pan and cook 2-3 minutes until liquid is reduced by half.
- Serve sauce over shrimp.
Nutrition Facts : Calories 231.2, Fat 10.7, SaturatedFat 5.8, Cholesterol 195.7, Sodium 320.2, Carbohydrate 4.2, Fiber 0.2, Sugar 0.8, Protein 23.5
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