Cajun Shrimp Cornbread Bites With Roasted Red Pepper Aioli Food

SHRIMP AND ROASTED RED PEPPERS

Steps:

• Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.
• Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.
• Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.

CAJUN SHRIMP CORNBREAD MINI-MUFFINS WITH ROASTED RED PEPPER AIOLI

Steps:

• Preheat oven to 400 F. Prepare cornbread mix according to directions on the package. Blend the cheese with the cornbread mix. In a separate bowl toss the shrimp with the Cajun seasoning. Grease a 24-count mini muffin pan with cooking spray. Fill the cups about three-quarters full, using half of the batter. Add one shrimp to each of the cups on top of the cornbread batter. Bake until a toothpick inserted into center of the muffins comes out clean, about 12 minutes. Transfer pan to a wire rack, and let muffins cool for 5 minutes. Turn muffins out of the pan onto a cooling rack. Repeat with remaining batter. While cornbread is cooking prepare the aioli. Roast red peppers on a preheated grill over high direct heat until the peppers look charred and skin is blistered on all sides. Remove peppers from the grill and immediately place in a bowl and cover with plastic wrap. Sweat the peppers for 15 minutes. Then remove the plastic wrap from the bowl, rub skin off of the peppers and remove stems and seeds. Place peppers in a blender or food processor with mayonnaise, lemon juice, kosher salt and Sriracha. Blend until smooth. Serve the roasted red pepper aioli on top or on the side of the Cornbread Min-Muffins.