Cajun Shrimp Cornbread Mini Muffins With Roasted Red Pepper Aioli Recipes

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

Steps:

• In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.

Steps:

• In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper., Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

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!

Steps:

• Preheat oven to 400 F. Prepare cornbread mix according to directions on the package. Blend the cheese with the cornbread mix. Peel clean and dice the shrimp. Then, in a separate bowl toss the shrimp with the Cajun seasoning. Saute onion in butter until tender. Add garlic, shrimp, and seasonings. Cook over low heat for 15 minutes. Add green onions. Cook for five minutes. Prepare cornbread mix according to the directions on the package. Add shrimp mixture, stir well. Bake at 350°F for ten minutes. Grease a 24-count mini muffin pan with cooking spray. Fill the cups about three-quarters full, using half of the batter. While cornbread is cooking prepare the aioli. Roast red peppers on a preheated grill over high direct heat until the peppers look charred and skin is blistered on all sides. Remove peppers from the grill and immediately place in a bowl and cover with plastic wrap. Sweat the peppers for 15 minutes. Then remove the plastic wrap from the bowl, rub skin off of the peppers and remove stems and seeds. Place peppers in a blender or food processor with mayonnaise, lemon juice, kosher salt, Sriracha and Thai chilis. Blend until smooth. Serve the roasted red pepper aioli with the Cornbread Mini-Muffins.

Steps:

• Marinate the prawns with the olive oil and Cajun seasoning. Let sit for about 10 minutes. Place on a hot grill and cook until just pink and opaque. Serve immediately.

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.

Steps:

• Peel shrimp leaving tail and one section of shell on shrimp. de-vein shrimp by slicing them halfway through the back and remove vein. Rinse shrimp after de-veining. Open to form butterfly. Beat eggs and milk together. Add buttermilk. Mix well. combine yellow cornmeal and flour. Coat shrimp with Cajun spice. Dip shrimp in egg and milk mixture. Bread shrimp with cornmeal and flour mixture. Heat canola oil in medium frying pan. When oil reaches 350 degrees, fry shrimp for about 3 to 5 minutes until golden brown.

Steps:

• Grease muffin cups and sprinkle with the cornmeal; set aside. In a large bowl, combine the flour, sugar, baking powder, 1/4 teaspoon pepper and salt. In another bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in red pepper and cheese. , Fill prepared muffin cups two-thirds full. Sprinkle with remaining pepper. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 400 F. Prepare cornbread mix according to directions on the package. Blend the cheese with the cornbread mix. In a separate bowl toss the shrimp with the Cajun seasoning. Grease a 24-count mini muffin pan with cooking spray. Fill the cups about three-quarters full, using half of the batter. Add one shrimp to each of the cups on top of the cornbread batter. Bake until a toothpick inserted into center of the muffins comes out clean, about 12 minutes. Transfer pan to a wire rack, and let muffins cool for 5 minutes. Turn muffins out of the pan onto a cooling rack. Repeat with remaining batter. While cornbread is cooking prepare the aioli. Roast red peppers on a preheated grill over high direct heat until the peppers look charred and skin is blistered on all sides. Remove peppers from the grill and immediately place in a bowl and cover with plastic wrap. Sweat the peppers for 15 minutes. Then remove the plastic wrap from the bowl, rub skin off of the peppers and remove stems and seeds. Place peppers in a blender or food processor with mayonnaise, lemon juice, kosher salt and Sriracha. Blend until smooth. Serve the roasted red pepper aioli on top or on the side of the Cornbread Min-Muffins.