Great for Grilling

Cajun Shrimp & Corn Pancakes

with Sautéed Summer Vegetables

40 MIN

2 Servings

Wellness at Blue Apron

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From the Test Kitchen

This zesty seasonal dish calls on beloved flavors of the South. We’re serving smoky spiced shrimp and a seasonal corn and tomato medley over cornbread-style pancakes, which get a fresh twist from bites of corn stirred right into the batter.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Shrimp
1 Pasture-Raised Egg
½ cup Cornbread Mix
1 Poblano Pepper
2 ears Of Corn
2 Scallions
2 cloves Garlic
2 Tbsps Butter
1 Tbsp Apple Cider Vinegar
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
4 oz Grape Or Cherry Tomatoes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Depending on their size, quarter or halve the tomatoes into bite-sized pieces. Place in a bowl and season with salt and pepper. Cut off and discard the stem end of the pepper; remove and discard the core, then medium dice. Thoroughly wash your hands immediately after handling.

2 Make the corn pancakes:

To make the batter, in a medium bowl, combine the cornbread mix, egg, 1/4 cup of water, and half the corn. Whisk to thoroughly combine. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Scoop or pour the batter into the pan to make 4 equal-sized pancakes, keeping them separate. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover with aluminum foil to keep warm. Wipe out the pan.

3 Cook the shrimp:

Pat the shrimp dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra).

STOVE: In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully remove and discard the tails of the shrimp.
GRILL: Grill the seasoned shrimp 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate. Carefully remove and discard the tails of the shrimp.

4 Cook the vegetables:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic, sliced white bottoms of the scallions, and remaining corn (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the butter and seasoned tomatoes. Cook, stirring frequently, 2 to 3 minutes, or until the butter is melted and the tomatoes begin to break down. Turn off the heat.

5 Finish the shrimp & serve your dish:

Add the vinegar and cooked shrimp to the pan of cooked vegetables. Stir to combine and season with salt and pepper to taste. Serve the finished shrimp and vegetables over the corn pancakes. Garnish with the sliced green tops of the scallions. Enjoy!