Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Cajun Shrimp & Corn Pancakes
with Sautéed Summer Vegetables
35 MIN
2 Servings
From the Test Kitchen
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.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories570 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Tail-On Shrimp (Peeled & Deveined)
-
½ cup Cornbread Mix
-
1 Pasture-Raised Egg
-
2 Scallions
-
2 cloves Garlic
-
2 ears Of Corn
-
4 oz Grape Tomatoes
-
4 oz Sweet Peppers
-
1 oz Salted Butter
-
1 Tbsp Rice Vinegar
-
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
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. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Halve the tomatoes. Place in a bowl; season with salt and pepper.
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 a drizzle 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.
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 a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 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 a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the prepared corn 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.
5
Finish & serve your dish
To the pan of cooked vegetables, add the vinegar and cooked shrimp; 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!
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. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Halve the tomatoes. Place in a bowl; season with salt and pepper.
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 a drizzle 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.
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 a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 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 a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the prepared corn 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.
5
Finish & serve your dish
To the pan of cooked vegetables, add the vinegar and cooked shrimp; 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!
Tips from Home Chefs