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.
- 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
- 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
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.
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.