Recipe: Appetizing Cajun Shrimp with Corn Flapjacks

Cajun Shrimp with Corn Flapjacks. 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.

This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!). We went with bell peppers, onions, and corn, but any stir-fry vegetable would work here. When cooking the shrimp, make sure you have a single layer. You can cook Cajun Shrimp with Corn Flapjacks using 17 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Cajun Shrimp with Corn Flapjacks

1. You need of Flapjack batter.
2. Prepare 1 can of creamed corn (15 oz).
3. Prepare 4 tbsp of melted butter.
4. It's 2 of large eggs.
5. You need 1/4 cup of granulated sugar.
6. You need 1 cup of all-purpose flour.
7. Prepare 1/2 tsp of salt.
8. Prepare 1/2 tsp of baking soda.
9. You need of Cajun Shrimp.
10. You need 1 lb of large shrimp (in the shell).
11. It's 2 1/2 cup of water.
12. You need 1/4 tsp of cayenne pepper.
13. Prepare 2 tsp of Cajun seasoning.
14. You need 2 tbsp of olive oil.
15. You need 2 of garlic cloves, finely chopped.
16. You need 3 of scallions, finely chopped.
17. Prepare 2 tbsp of all-purpose flour.

If you overcrowd the pan, you risk. Add remaining Cajun seasoning, thyme, black pepper, cubed potatoes, and corn. Bring to a boil and then reduce heat to a simmer. Cajun flavor dominates this wonderful soup.

Cajun Shrimp with Corn Flapjacks instructions

1. In a medium bowl combine the batter ingredients..
2. 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..
3. Place the cooked flapjacks into an oven safe dish and keep warm in an oven heated to about 250°..
4. Peel the shrimp, reserving the shells..
5. In a medium bowl, toss the peeled shrimp with the Cajun seasoning..
6. 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..
7. 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)..
8. 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..
9. 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..
10. When ready to serve, place a flapjack or two on each plate and top with the shrimp and sauce..

Living in Louisiana make cooking with Cajun spice second nature. It is the best!—Debra Dennis, Convent, Louisiana. Place shrimp and crab boil into a large saucepan. All Reviews for Linguine with Cajun-Spiced Shrimp and Corn. Learn how to make Cajun Shrimp-and-Corn Bisque.