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.
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.