Go Back

Cajun Shrimp & Corn Cake with Chipotle Cream

Cajun Shrimp & Corn Cake with Chipotle Cream celebrates the south with smoky spices and a burst of flavor from corn and peppers.
Prep Time5 mins
Cook Time30 mins
Course: Dinner, Main Course
Cuisine: Seafood, Southern
Keyword: Cajun Shrimp, Fat Tuesday Food, Mardi Gras Food
Servings: 4

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.