Fresh Cornbread Topped with Spicy Shrimp and Green Onions
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
4
- For the Cornbread
- 1 cup Cornmeal
- 1 cup unbleached all-purpose flour (sifted)
- 3 tsps Baking powder
- ¼ cup granulated sugar
- ½ tsp salt
- 1 fresh egg
- ½ cup milk
- 2 Tbsps Shortening (melted)
- For the Shrimp
- 4 Tbsps butter
- 4 Tbsps all-purpose flour
- 16 ozs shrimp (shelled and deviened)
- 1 small onion (diced)
- 4 cloves garlic cloves (chopped)
- 1 tsp thyme (chopped)
- 2 cups shrimp stock
- 14 ozs diced Tomatoes
- 1 Tbsp creole seasoning
- 1 Tbsp Worcestershire sauce
- hot sauce (to taste)
- salt
- peppers
- 2 Tbsps butter
- 2 Tbsps lemon juice
- ½ cup sliced scallions (plus additional for garnish)
- 4 Tbsps parsley (finely chopped)
Preparation steps
1.
For the Cornbread:
2.
Preheat oven to 425º F/215° C. Coat an 8 x 8-inch (20 cm x 20 cm), pan with nonstick cooking spray.
3.
Sift dry ingredients into a mixing bowl. In a separate bowl, beat egg and add milk. Combine with dry ingredients. Add shortening; stirring to incorporate. Pour batter into prepared pan. Bake for 25 to 30 minutes or until golden brown and tester inserted in the center comes out clean. Set aside to cool.
4.
For the Shrimp:
5.
Melt the butter in a large sauce pan over medium heat, cook until it starts to brown. Sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.
6.
Add the onion to the roux and cook until tender, about 8-10 minutes. Add the garlic and thyme and cook for a minute.
7.
Whisk in the stock, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
8.
Add the shrimp and cook until opaque, about 5 minutes.
9.
Season with hot sauce, salt and pepper to taste. Mix in the butter, lemon juice, green onion and parsley. To serve, spoon over sliced cornbread.
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