Cajun Shrimp & Corn Pancakes
10 oz Tail-On Shrimp (Peeled & Deveined)
½ cup Cornbread Mix - (Bisquick? with some corn flour or meal?)
1 Pasture-Raised Egg
2 ears Of Corn
1 Poblano Pepper
4 oz Grape Tomatoes
2 cloves Garlic
2 Tbsps 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)
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 the 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
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
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. 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.
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 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
To the pan of cooked vegetables, add the vinegar (carefully, as the liquid may splatter) 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!