Shrimp Cornbread Muffins

shrimp cornbread muffins
Shrimp Cornbread Muffins
Yields 12
Jazz up cornbread muffins with shrimp and jalapeños.
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  1. 2 tablespoons unsalted butter
  2. ½ pound large fresh shrimp, peeled and deveined
  3. 2 cloves garlic, minced
  4. 2¼ teaspoons salt, divided
  5. 1/8 teaspoon ground black pepper
  6. 2 tablespoons finely chopped chives
  7. 1 teaspoon Cajun seasoning
  8. ¼ cup all-purpose flour
  9. ½ cup yellow corn flour
  10. ½ cup yellow cornmeal
  11. 2 tablespoons sugar
  12. 1 teaspoon baking powder
  13. 1 teaspoon baking soda
  14. 1 jalapeño pepper, seeded and finely diced
  15. 2 large eggs
  16. ¾ cup whole buttermilk, well-shaken
  17. 2 tablespoons melted unsalted butter, slightly cooled
  1. Preheat oven to 350°. Spray a 12-cup muffin pan with nonstick baking spray with flour, and set aside.
  2. In a large skillet, melt butter over medium-high heat. Add shrimp, and cook 2 to 3 minutes on each side; add garlic, ¼ teaspoon salt, and pepper, and cook 1 minute more. Chop shrimp, and place in a bowl. Add chives and Cajun seasoning. Refrigerate 20 minutes, or up to 2 days.
  3. In a large bowl, whisk together flours, cornmeal, sugar, baking powder, baking soda, jalapeño, and remaining 2 teaspoons salt. 
In a small bowl, whisk eggs until frothy, about 30 seconds. Add buttermilk and melted butter, and combine. Add egg mixture 
to the flour mixture, and whisk until just combined.
  4. Divide batter among muffin cups, starting with ¼ cup batter per cup. Place 1 tablespoon shrimp mixture in center of each corn muffin. Bake 10 to 12 minutes and remove from oven. Shrimp mixture should have sunk into the batter. Add 1 tablespoon shrimp mixture to center of each corn muffin. Return to oven and bake until toothpick inserted into the center comes out clean and edges of corn muffin are golden brown, 2 to 4 minutes. Let cool in muffin tin 10 minutes, then carefully remove corn muffins from pan and serve immediately.
Louisiana Cookin


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