#RECIPESHARE - This recipe has a southern country twang to it so I thought I'd share it. If you have any recipes that would fit into the "twang" category, please by all means email them to us at firstname.lastname@example.org so we can share them with everyone! Here's to good eatin' ya'll!
LOUISIANA SHRIMP CORNBREAD
RECIPE SOURCE: BRIGTSEN'S RESTAURANT - NEW ORLEANS
ORIGINALLY PRINTED IN THE WASHINGTON POST
2 tablespoons unsalted butter
1 1/2 cups raw, peeled shrimp (any size; deveined; may also substitute peeled, cooked crawfish tails or diced, roasted andouille sausage)
1/2 teaspoon minced garlic
3/4 cup thinly sliced scallions
1 1/2 teaspoons Chef Paul Prudhomme's Seafood Magic seasoning or cajun seasoning of your choice
1/4 cup unsalted softened butter for greasing the pan
1/2 cup flour
1/2 cup yellow corn flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 1/2 teaspoons salt
4 tablespoons sugar
2 teaspoons finely chopped, unseeded jalapeño pepper
1/2 cup thinly sliced scallions
2 large eggs
1 1/4 cups whole or low-fat buttermilk
For the shrimp: Melt the butter in a small skillet over medium heat. Add the shrimp and cook, stirring constantly, until the shrimp just turn pink on the outside.
Add the garlic, scallions and seafood seasoning. Reduce the heat to medium-low; cook for about 3 minutes or just until the shrimp are cooked through. Transfer to a cutting board and cut into small dice. Transfer the shrimp and any pan juices to a bowl and refrigerate until fully chilled.
For the cornbread: Preheat the oven to 350 degrees. Use softened butter to liberally grease a 9-by-12 1/2-inch baking pan.
Combine the flour, corn flour, cornmeal, baking powder, baking soda, salt, sugar, jalapeno and scallions in a mixing bowl, stirring until well blended.
Whisk the eggs in a separate mixing bowl until frothy, then whisk in the melted butter and buttermilk.
Add the egg mixture to the flour mixture and mix, stirring to incorporate, then stir in the chilled, diced shrimp and their pan juices. Pour the cornbread batter into the baking pan, spreading it evenly; bake for 40 to 45 minutes, until the top is evenly browned and a knife inserted into the middle of the cornbread comes out clean.
Cut into 12 equal pieces; serve warm.