Easy Cajun Shrimp With Corn Flapjacks Food

EASY CAJUN SHRIMP WITH CORN FLAPJACKS

Steps:

• Toss the shrimp with seafood seasoning. Set aside.
• In a medium bowl, combine the corn, butter, eggs, sugar, 1 cup of flour, salt, and baking soda. Set batter aside.
• In a large non-stick skillet, heat 2 TBS olive oil and cook shrimp over medium high heat about 2 minutes on each side. Remove shrimp from pan and set aside.
• In same pan, heat 2 TBS olive oil over medium heat and stir in 2 TBS flour. Cook, stirring constantly, until the mixture is a rich brown color, 3 to 5 minutes.
• Add the garlic and green onions and cook 2 to 3 minutes.
• Whisk in chicken stock and boil for 1 minute to thicken.
• Add in shrimp and cook until shrimp are done. Cover and keep warm.
• Pour 1/3 cup batter for each flapjack onto hot griddle. Cook until bubbles appear on surface and bottoms are nicely browned. Flip and cook one more minute.
• Top the flapjacks with the shrimp and sauce.

CAJUN SHRIMP WITH CORN FLAPJACKS

Steps:

• PREPARE THE FLAPJACKS:.
• In a medium bowl, combine the corn, butter, eggs, sugar, 1 cup of flour, salt and baking soda.
• Set the batter aside.
• PREPARE AND COOK SHRIMP:.
• Peel the shrimp, clean & devein, and place the shells in a shallow saucepan with the water and cayenne.
• Bring the water to a boil and cook until the water is reduced by half, about 5 minutes, then strain the shrimp broth into a medium bowl and set aside.
• Discard the shells.
• Meanwhile, in a medium bowl, toss the shrimp with the Cajun seasoning.
• In a large nonstick skillet, heat the olive oil over medium heat until it ripples, then sprinkle in the remaining 2 tablespoons of flour and cook, striing constantly, until the mixture turns rich brown in color, 3-5 minutes.
• Add the garlic and scallions and cook for 2 minutes.
• Whisk in the reserved shrimp broth and boil the sauce for about 1 minute to thicken.
• Add the shrimp and cook just until cooked through and pink, about 3 minutes.
• Remove to a bowl and cover to keep warm.
• FINISH THE FLAPJACKS:.
• Wipe the large nonstick skillet clean with paper towel, coat with cooking spray and place over medium heat.
• Pour about 1/3 of the batter into the hot skillet for each flapjack and cook in batches until the bottoms are golden and bubbles appear on the surface.
• Flip the flapjacks and finish cooking 1 minute more.
• Repeat with remaining batter.
• Top the flapjacks with shrimp and suace.
• Garnish with chopped parsley.

EASY CAJUN SHRIMP

Steps:

• Chop rosemary finely, using only leaves & set aside.
• Peel & devein shrimp (or cheat like I do and buy it like that already).
• Preheat a large saute pan on medium-high heat and place butter in pan.
• Crush garlic using a garlic press into the saute pan & cook two minutes, until golden in color.
• Sprinkle the Louisiana-style seasoning over shrimp.
• Add shrimp to pan and cook 3-4 minutes.
• Remove shrimp from and cover to keep warm.
• Add remaining ingredients, including rosemary to pan and cook 2-3 minutes until liquid is reduced by half.
• Serve sauce over shrimp.

CAJUN SHRIMP

Steps:

• Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
• Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.