Cajun Shrimp & Corn Pancakes

with Sautéed Summer Vegetables

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
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This zesty seasonal dish calls on beloved flavors of the South, like smoky spiced shrimp and cornbread-style pancakes, which get a fresh twist from bites of sweet corn stirred right into the batter. We’re also sautéing some of the corn alongside juicy fresh tomatoes and crisp poblano pepper for a vibrant, flavorful accompaniment.

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fresh
ingredients
Cajun Shrimp & Corn Pancakes with Sautéed Summer Vegetables
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 Pasture-Raised Egg
  • ½ cup Cornbread Mix
  • 2 ears Of Corn
  • 1 Poblano Pepper
  • 4 oz Grape Tomatoes
  • 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)
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. In a bowl, combine the chopped garlic, sliced white bottoms of the scallions, and half the corn kernels. Halve the tomatoes. Place in a bowl; season with salt and pepper. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Thoroughly wash your hands immediately after handling. 

Make the corn pancakes:
2 Make the corn pancakes:

To make the batter, in a medium bowl, combine the cornbread mix, egg, remaining corn kernels, and 1/4 cup of water. 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 foil to keep warm. Wipe out the pan. 

Cook the shrimp:
3 Cook the shrimp:

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat 1 teaspoon 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. 

Cook the vegetables:
4 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon 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 prepared corn-aromatics mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the butter and seasoned tomatoes. Cook, stirring frequently, 2 to 3 minutes, or until the butter is melted and the tomatoes are softened. Turn off the heat. 

Finish & serve your dish:
5 Finish & serve your dish:

Add the vinegar and cooked shrimp to the pan of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished shrimp and vegetables over the corn pancakes. Garnish with the sliced green tops of the scallions. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. In a bowl, combine the chopped garlic, sliced white bottoms of the scallions, and half the corn kernels. Halve the tomatoes. Place in a bowl; season with salt and pepper. Cut out and discard the stem, ribs, and seeds of the pepper; 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, remaining corn kernels, and 1/4 cup of water. 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 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; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat 1 teaspoon 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. 

4 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon 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 prepared corn-aromatics mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the butter and seasoned tomatoes. Cook, stirring frequently, 2 to 3 minutes, or until the butter is melted and the tomatoes are softened. Turn off the heat. 

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

Add the vinegar and cooked shrimp to the pan of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished shrimp and vegetables over the corn pancakes. Garnish with the sliced green tops of the scallions. Enjoy!