Shrimp Cornbread
Serves: Serves 12 to 15
Chef Frank Brigtsen, Brigtsen’s Restaurant, New Orleans, LA
Ingredients:
3/4 cup all-purpose white flour
3/4 cup yellow corn flour
3/4 cup yellow corn meal
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup granulated white sugar
2 tablespoons fresh jalapeño peppers, finely chopped
5 teaspoons salt, in all
1 1/2 cups green onions, thinly sliced, in all
2 eggs
6 tablespoons unsalted butter, melted
2 cups buttermilk
4 tablespoons unsalted butter
3 cups peeled, diced Louisiana shrimp (about 3 pounds whole
shrimp)
1 teaspoon minced fresh garlic
1/4 teaspoon ground cayenne pepper
Instructions:
Preheat oven to 350 F. In a mixing bowl, combine both flours,
corn meal, baking powder, baking soda, sugar, jalapeño peppers, 4
teaspoons salt and 1/2 cup green onions. Blend well and set aside
In a separate mixing bowl, whisk eggs until frothy. Add 6
tablespoons melted butter and buttermilk; whisk until fully
blended. Combine the egg/buttermilk mixture with the dry
ingredients and mix thoroughly.
In a large skillet, melt the 4 tablespoons of butter over
medium-high heat. Add remaining green onions and sauté for 20
seconds. Add the diced shrimp, garlic, 1 teaspoon salt and
cayenne. Cook, stirring constantly, just until the shrimp are
fully cooked, 2 to 3 minutes.
Add the cooked shrimp to the cornbread batter and mix until fully
blended. Place the shrimp cornbread batter into a shallow,
buttered 9×12-inch baking pan and bake at 350°F until a knife
inserted into the middle of the cornbread comes out clean and the
cornbread is browned on top, 40 to 45 minutes.
Shared with our recipe list by Johnny Lonadier. Please join
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