Cajun Shrimp and Cornbread Pancakes
Breakfast, Brunch, Side Dish
Discover the ultimate Southern comfort food fusion with Pitmaster Chris's Cajun Shrimp and Cornbread Pancakes. It's a harmonious blend of crispy cornbread pancakes and zesty Cajun shrimp, a true culinary masterpiece that's easy to recreate in your own kitchen!
- 16 oz Large Raw Wild Gulf Shrimp
4 Ears Corn on the Cob
- 8 Sweet Mini Peppers
1Cup Cornbread Mix
- 2 Large Eggs
½ Cup Water
- 4 Green Onions
1 Tbsp Salted Butter
2 Tbsp Parkay Squeeze Butter
4 Tbsp Claymore Cajun Seasoning
3 Cloves Garlic
2 Tbsp Rice Vinegar
Grill the Corn
Preheat grill or smoker to 375 °F or medium.
Coat ears of corn in Parkay Butter and generously season with Claymore Cajun Seasoning.
Once Grill or Smoker is to temp grill corn for 20-25 minutes turning half way through.
Once corn is cooked, remove corn from cob and evenly separate into two bowls.
Prepare Fresh Ingredients
Medium dice sweet peppers, finely dice garlic and thinly slice green onions, separating the green tops from the white bottoms.
Make the Pancakes
Preheat large skillet over medium heat and drizzle a little olive oil.
In a large bowl mix together cornbread mix, large eggs, water and half of the corn until combined.
Pour cornbread pancake batter into skillet making equal size corn pancakes. This recipe should make six to eight pancakes depending on how large you make them.
Cook pancakes 2 to 3 minutes per side until golden brown.
Remove pancakes from pan and cover with foil on a plate.
Prepare and Cook Shrimp
Remove tails from shrimp, pat dry with paper towel and generously season with remaining Claymore Cajun Seasoning.
In the same large skillet used for the pancakes, drizzle a little more olive oil and add your seasoned shrimp. Cook for 4-5 minutes until shrimp is opaque and cooked through. Remove from pan and set aside in a bowl.
Cook Fresh Ingredients
Add diced peppers to pan and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally.
Add remaining corn, white bottoms of green onions and garlic to pan. Cook for 1-2 minutes.
Add cooked shrimp, rice vinegar and butter. Stir until combined. Season with salt and pepper to taste.
Plate cornbread pancakes topped with shrimp and vegetable mixture. Garnish with green onions and serve.
Use Cast Iron for even better flavor!
Calories: 445 kcal
Carbohydrates: 48 g
Protein: 25 g
Fat: 18 g
Saturated Fat: 5 g
Polyunsaturated Fat: 4 g
Monounsaturated Fat: 7 g
Trans Fat: 0.1 g
Cholesterol: 244 mg
Sodium: 1076 mg
Potassium: 655 mg
Fiber: 7 g
Sugar: 14 g
Vitamin A: 4516 IU
Vitamin C: 12 mg
Calcium: 130 mg
Iron: 4 mg