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Cajun Shrimp & Corn Pancakes

with Sautéed Summer Vegetables

Great for Grilling
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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

Get Cooking
fresh
ingredients
Cajun Shrimp & Corn Pancakes with Sautéed Summer Vegetables
Title
  • 10 oz Shrimp
  • 1 Pasture-Raised Egg
  • ½ cup Cornbread Mix
  • 1 Poblano Pepper
  • 2 ears Of Corn
  • 2 Scallions
  • 2 cloves Garlic
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsps Butter
  • 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
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature between 450-500°F. Oil the grill grates. Wash and dry the fresh produce. Cut out and discard the stem, ribs, and seeds of the pepper, then medium dice. Remove and discard the husks and silks of the corn; cut the corn kernels off the cobs. Discard the cobs. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the tomatoes; place in a bowl and season with salt and pepper.

Make the corn pancakes:
2 Make the corn pancakes:

In a medium bowl, combine the cornbread mix, egg, 1/4 cup water, and half the corn kernels. Stir to thoroughly combine. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Spoon 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.

Cook the shrimp:
3 Cook the shrimp:

Pat the shrimp dry with paper towels; season with salt, pepper, and enough of the spice blend to coat (you will 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.

Cook the vegetables:
4 Cook the vegetables:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper; 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 kernels (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.

Finish the shrimp & serve your dish:
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! 

 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature between 450-500°F. Oil the grill grates. Wash and dry the fresh produce. Cut out and discard the stem, ribs, and seeds of the pepper, then medium dice. Remove and discard the husks and silks of the corn; cut the corn kernels off the cobs. Discard the cobs. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the tomatoes; place in a bowl and season with salt and pepper.

2 Make the corn pancakes:

In a medium bowl, combine the cornbread mix, egg, 1/4 cup water, and half the corn kernels. Stir to thoroughly combine. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Spoon 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.

Make the corn pancakes:
Cook the shrimp:
3 Cook the shrimp:

Pat the shrimp dry with paper towels; season with salt, pepper, and enough of the spice blend to coat (you will 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 the diced pepper; 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 kernels (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.

Cook the vegetables:
Finish the shrimp & serve your dish:
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!