Easy Cajun Shrimp With Corn Flapjacks Recipes

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.

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.

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:

• 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:

• 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.

Steps:

• In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.

Steps:

• Combine all ingredients.
• On a griddle using pan spray, drop 1 ounce of batter.
• Cook until golden brown.