Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cajun shrimp with corn flapjacks. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Cajun Shrimp with Corn Flapjacks is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Cajun Shrimp with Corn Flapjacks is something that I’ve loved my entire life. They are nice and they look fantastic.
Add in shrimp and cook until shrimp are done. Cook until bubbles appear on surface and bottoms are nicely browned. Flip and cook one more minute.
To begin with this particular recipe, we must prepare a few ingredients. You can have cajun shrimp with corn flapjacks using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Cajun Shrimp with Corn Flapjacks:
- Prepare Flapjack batter
- Prepare 1 can creamed corn (15 oz)
- Get 4 tbsp melted butter
- Get 2 large eggs
- Prepare 1/4 cup granulated sugar
- Prepare 1 cup all-purpose flour
- Get 1/2 tsp salt
- Take 1/2 tsp baking soda
- Get Cajun Shrimp
- Make ready 1 lb large shrimp (in the shell)
- Prepare 2 1/2 cup water
- Prepare 1/4 tsp cayenne pepper
- Make ready 2 tsp Cajun seasoning
- Get 2 tbsp olive oil
- Take 2 garlic cloves, finely chopped
- Get 3 scallions, finely chopped
- Prepare 2 tbsp all-purpose flour
If you overcrowd the pan, you risk. If you enjoy great Cajun food and you enjoy a creamy shrimp dish, this recipe for Shrimp & Corn Bisque is on the top of the list. Cajun Corn Shrimp Soup - a Cajun classic made with flavorful combination of tomatoes, shrimp and corn. A perfect hearty soup for fall season!
Instructions to make Cajun Shrimp with Corn Flapjacks:
- In a medium bowl combine the batter ingredients.
- Heat a non stick skillet over medium heat. Spray with cooking spray, then pour about 1/3 cup of the batter into the hot skillet for each flapjack. Cook in batches until the bottoms are golden and bubbles appear on the surface. Flip the flapjacks and finish cooking (approx 1 minute more). Repeat with the remaining batter.
- Place the cooked flapjacks into an oven safe dish and keep warm in an oven heated to about 250°.
- Peel the shrimp, reserving the shells.
- In a medium bowl, toss the peeled shrimp with the Cajun seasoning.
- Place the shrimp shells into a shallow saucepan with the water and the cayenne. Bring the water to a boil and cook until the liquid is reduced by half (approx 5 minutes). Drain the shrimp broth into a medium bowl and set aside. Discard the shells.
- In a large non stick skillet heat the olive oil over medium heat until it ripples. Sprinkle 2 tablespoons of flour into the oil and cook, stirring constantly until the mixture turns rich Brown in color (3-5 minutes).
- Add the garlic and scallions to the pan and cook for 2 minutes. Whisk in the reserved shrimp broth and boil the sauce for about 1 minute to thicken.
- Add the shrimp to the sauce and cook just until cooked through and appear pink (about 3 minutes). Remove from heat and cover to keep warm.
- When ready to serve, place a flapjack or two on each plate and top with the shrimp and sauce.
Fresh corn season is almost coming to an end - NOOOO. Don't mind me, I do love corn and would miss it but now am going to satisfy my cravings until it's. Learn how to make Cajun Shrimp-and-Corn Bisque. Veggies - Zucchini, yellow squash, bell peppers, and corn. Shrimp - I used large shrimp deveined and de-shelled but with the tails kept on.
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