Rachael Ray Cajun Shrimp with Corn Flapjacks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
15 ounce(s) can cream style corn |
4 tablespoon(s) unsalted butter melted |
1/4 cup(s) sugar |
1 cup(s) plus 2 tbsp. all purpose flour |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) baking soda |
2 whole(s) large eggs |
1 pound(s) large shrimp in the shell |
2 1/2 cup(s) water |
1/4 teaspoon(s) cayenne pepper |
2 tablespoon(s) extra virgin olive oil |
2 clove(s) garlic finely chopped |
3 stick(s) scallions chopped |
Directions:
1. In a med bowl, combine corn, butter, eggs, sugar, 1 cup of the flour, salt and baking soda. Set batter aside.
2. Peel shrimp and place shells in a small saucepan with water and cayenne. Bring to a boil and cook until liquid is reduced by 1/2. Drain the shrimp broth into a med bowl and set aside. Discard shells.
3. Meanwhile, in a med bowl, toss shrimp with cajun seasoning.
4. In a large nonstick skillet, heat oil over med heat until ripples. Sprinkle in 2 Tbsp. flour and cook stirring constantly until rich brown.
5. Add garlic and scallions cook for 2 min. Whisk in reserved shrimp broth and boil the sauce about 1 minute to thicken. Add shrimp and cook just until cooked through. Remove to a bowl and cover to keep warm. Wipe skillet clean and coat with cooking spray. Over med heat, pour about 1/3 cup of batter at a time until bottoms are golden. Flip and finish other side. Top with shrimp and sauce.
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