Cajun Shrimp & Corn Cake with Chipotle Cream celebrates the south with smoky spices and a burst of flavor from corn and peppers.
A perfect weeknight meal that’s ready in 30 minutes PLUS an easy sauce. Layers of subtle smoky spice and cream make a delicious sauce for dipping the shrimp and sopping up with the sweet corn cake.
This is the kind of dish that has all the Southern feels when you want to celebrate Mardi Gras or just feel the comfort of the South. Use your local shrimp for the best, fresh flavor.
In these parts, we have spot prawns, and they are delicious. I always buy extra in the Spring and freeze some for later. They are a large saltwater shrimp, deep pink/orange in color, and have two pairs of white spots on the tail. Absolutely delicious and incomparable to the frozen shrimp found at the grocery. I beg you – buy local and buy seasonal and buy fresh.
Ingredients in Cajun Shrimp & Corn Cake with Chipotle Cream
- Shrimp – Large 13/15 count shrimp are my favorite for this dish.
- Corn – Sweet corn kernels, fresh if possible, but frozen will work.
- Bell Peppers – Red and green bell pepper, thinly sliced.
- Onion – Sweet onion, thinly sliced.
- Chipotle in Adobo – A can of chipotle in adobo peppers, freeze any remaining.
- Sour Cream – I prefer full fat sour cream.
- Heavy Cream – Also could use whipping cream.
- Spices – Smoked paprika, celery salt, minced garlic, salt, sugar.
- Pantry Items – Flour, corn meal, baking powder, butter, eggs.
Related Recipes
Try these other Southern inspired dishes like rich and complex Seafood Gumbo with shrimp, andouille and crab or Cajun Shrimp Carbonara with bacon wrapped shrimp and a fried green tomato piled high.
Cajun Shrimp & Corn Cake with Chipotle Cream
Ingredients
Corn Cake
- 1 1/2 cups flour
- 1 cup corn meal
- 1/2 cup sugar
- 2 tbsp. baking powder
- 1 tsp. salt
- 1/2 cup melted butter
- 3 large eggs
- 3/4 cup sour cream
- 1 cup corn
- 1/4 cup heavy cream
Chipotle Cream Sauce
- 1 chipotle pepper from can of chipotle in adobo sauce
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 tsp. salt
- 1/2 tsp. sugar
Cajun Shrimp
- 16 large shrimp cleaned, shells removed
- 1 tbsp. adobo sauce from can of chipotle in adobo sauce
- 1 tsp. smoked paprika
- 1/4 tsp. celery salt
- 1 tsp. minced garlic
- 1 tbsp. mild cooking oil
- 1/2 yellow onion sliced in strips
- 1/2 red bell pepper sliced in strips
- 1/2 green bell pepper sliced in strips
- 1 cup corn
- 1 tbsp butter
Instructions
Corn Cake
- Preheat oven to 350 degrees,
- Combine all ingredients, pour into a parchment lined square baking pan, bake for about 30 minutes or until no longer jiggly in the center. Let cool.
Chipotle Cream Sauce
- Combine all ingredients and blend in blender or with immersion blender. Place in a small sauce pan to warm.
Cajun Shrimp
- Combine shrimp, adobo sauce, smoked paprika, celery salt and minced garlic in a small bowl.
- Heat a large sauté pan over high heat. Add cooking oil, then seasoned shrimp. Sauté for 1-2 minutes. Add peppers and onions, cooking an additional 2-3 minutes. Finally add corn and butter until heated through.
- Place a large spoonful of chipotle cream sauce on plate, top with a piece of corn cake, spoon some of shrimp mixture over the top.
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