SHRIMP CORNBREAD MUFFINS
Jazz up cornbread muffins with shrimp and jalapeños.
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Spray a 12-cup muffin pan with nonstick baking spray with flour, and set aside. In a large skillet, melt butter over medium-high heat. Add shrimp, and cook 2 to 3 minutes on each side; add garlic, ¼ teaspoon salt, and pepper, and cook 1 minute more. Chop shrimp, and place in a bowl. Add chives and Cajun seasoning. Refrigerate 20 minutes, or up to 2 days. In a large bowl, whisk together flours, cornmeal, sugar, baking powder, baking soda, jalapeño, and remaining 2 teaspoons salt. In a small bowl, whisk eggs until frothy, about 30 seconds. Add buttermilk and melted butter, and combine. Add egg mixture to the flour mixture, and whisk until just combined. Divide batter among muffin cups, starting with ¼ cup batter per cup. Place 1 tablespoon shrimp mixture in center of each corn muffin. Bake 10 to 12 minutes and remove from oven. Shrimp mixture should have sunk into the batter. Add 1 tablespoon shrimp mixture to center of each corn muffin. Return to oven and bake until toothpick inserted into the center comes out clean and edges of corn muffin are golden brown, 2 to 4 minutes. Let cool in muffin tin 10 minutes, then carefully remove corn muffins from pan and serve immediately.
CAJUN SHRIMP CORNBREAD BITES WITH ROASTED RED PEPPER AIOLI
Provided by Victoria Townsend
Time 25m
Number Of Ingredients 18
Steps:
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 In a medium bowl combine the cornmeal, flour, sugar, baking powder, salt, cayenne, and paprika. In a separate bowl whisk together the egg, milk, vegetable oil and cheese. Slowly whisk in the wet ingredients to the dry ingredients until fully incorporated and mixed.
- Step 3 Toss shrimp with the Cajun seasoning.
- Step 4 Grease your mini muffin pan with cooking spray. Fill the cups about three-quarters full with 1 batch of batter.
- Step 5 Add one shrimp to each of the cups on top of the cornbread batter.
- Step 6 Bake until tops are golden and a toothpick inserted into centers comes out clean, about 12 minutes. Transfer to a wire rack, and let cool for 5 minutes. Turn out muffins from pan. Repeat with remaining batter.
- Step 7 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. Remove from the grill and immediately place in a bowl and cover with plastic wrap. Sweat peppers for 15 minutes. Rub off skins, remove stems and seeds. Place peppers in a blender or food processor with mayonnaise, lemon juice, kosher salt and Sriracha. Blend until smooth.
- Step 8 Serve Roasted Red Pepper Aioli on top or on the side of the Cajun Shrimp Cornbread Bites. Enjoy!
ROASTED RED PEPPER AIOLI RECIPE BY TASTY
Here's what you need: mayonnaise, red pepper, Frank's Red Hot Original, salt, potato chip
Provided by Griffin Bohen-Meissner
Categories Sides
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place mayonnaise, roasted red peppers, Frank's Red Hot Original, garlic, and salt in a food processor.
- Process for 1 minute or until completely smooth. Serve with potato chips.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
SPICY CORNBREAD MINI-MUFFINS
These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.
Provided by AnniecatMT
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
- Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
- Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
- Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.
Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.3 g, Cholesterol 16.7 mg, Fat 3.9 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 155.7 mg, Sugar 1.9 g
MINI PEPPER CORN MUFFINS
Mini Pepper Corn Muffins, from Lucy Fouts of Jacksonville, Texas, make a cute accompaniment to almost any meal. These golden bite-size gems are enhanced by flecks of red and green pepper.
Provided by Taste of Home
Time 20m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened., Fill paper-lined miniature muffin cups three-fourths full. Bake at 425° for 6-9 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 117 calories, Fat 6g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 206mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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.
SHRIMP & WILD RICE WITH ROASTED PEPPER-DILL AIOLI
Delight your taste buds with a truly original appetizer recipe featuring the combination of shrimp, wild rice, dill and thyme in pancake form. It is finished with a roasted red pepper aioli. Recipe comes from; The McCormick Gourmet collection. We really enjoyed these! ;)
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 12 (1 appetizer) servings
Number Of Ingredients 17
Steps:
- AIOLI:.
- For the Aioli, mix all ingredients in medium bowl; cover; refrigerate until ready to serve.
- SHRIMP CAKES:.
- Mix flour, baking powder and Old Bay in large bowl.
- Stir in shrimp, cooked rice, green onions, dill seed and thyme.
- Add butter, milk and eggs; gently stir until well blended.
- Spray large nonstick skillet with no stick cooking spray.
- Heat on medium heat.
- Drop heaping tablespoonfuls of shrimp mixture into skillet.
- Flatten slightly so cakes are about 2 inches in diameter.
- Cook cakes in small batches, 5 minutes per side, or until lightly browned.
- Serve shrimp cakes with 1/2 of the Aioli. (Remaining Aioli may be used as a sandwich spread or as a dip for vegetables.)
- *To toast dill seeds: Heat small skillet on medium heat 2 minutes. Add dill seeds; cook 1 minute or until seeds are fragrant, shaking pan frequently. Immediately remove seeds from skillet to avoid over-toasting.
- **Shrimp cakes can be made up to 24 hours ahead. Cool, wrap and store in the refrigerator. Reheat on baking sheet in preheated 350°F oven for 10 minutes. The aioli can be made up to 24 hours ahead. Refrigerate in covered container until ready to serve.
Nutrition Facts : Calories 146.8, Fat 11.6, SaturatedFat 3.8, Cholesterol 53.1, Sodium 460.5, Carbohydrate 8.5, Fiber 0.6, Sugar 1, Protein 2.4
ROASTED RED PEPPER AIOLI
A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.
Provided by REBECCADK
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 20
Number Of Ingredients 8
Steps:
- Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g
RED PEPPER CORN MUFFINS
Bits of sweet red pepper make these muffins so pretty and the buttermilk adds flavour without fat. You can substitute jarred pimiento or roasted red pepper if you like but drain them well and pat dry. Adapted from Gourmet magazine.
Provided by Cookin-jo
Categories Quick Breads
Time 22m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Generously butter muffin tin -- 12 muffin regular size.
- Whisk together cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
- Whisk together eggs, buttermilk and melted butter in a medium bowl.
- Add buttermilk mixture and red peppers to the flour mixture and stir until just combined; do not overmix.
- Place about 1/3 cup mixture into each of 12 muffin cups.
- Bake for 12 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Carefully remove muffins from tin to a wire rack to cool.
MOIST RED PEPPER CORNBREAD
The name of this recipe says it all-except how perfect they are for scooping up that last drop of soups and stews! -Katherine Thompson, Tybee Island, Georgia
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper., Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 563mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
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