Baking Shrimp Cornbread Muffins is a great way to meld several flavors of the South into a delicious handheld savory treat. These muffins would also be great with either crawfish or crab.
Shrimp Cornbread Muffins
(Adapted from recipe courtesy of LousianaCookin.com, 2014)
Makes 8 large muffins
2 Tbsp unsalted butter
1/2 lb large fresh shrimp, peeled and deveined
2 cloves garlic, minced
Freshly ground black pepper
2 Tbsp finely chopped fresh chives
1 tsp Cajun seasoning
1/4 cup all purpose flour
1/2 cup corn flour
1/2 cup cornmeal
2 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
1 jalapeno pepper, stemmed, seeded and finely chopped
2 large eggs
3/4 cup buttermilk
2 Tbsp melted unsalted butter, slightly cooled
Preheat oven to 350F. Spray a 12-cup muffin pan with non-stick spray and set aside.
In a large skillet over medium-high heat melt butter. Add shrimp and cook for 2 – 3 minutes per side; add garlic, a dash of salt and pepper, and cook one minute more. Allow the shrimp to cool and then chop coarsely. Place the shrimp and the chives, garlic sauce from the pan, and Cajun seasoning in a bowl and combine. Refrigerate the shrimp mixture for at least 20 minutes and then bring to room temperature before adding to the muffins.
In a large bowl whisk together flours, cornmeal, sugar, baking powder, baking soda, jalapeno, and 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 and whisk until just combined.
Divide batter equally among eight muffin cups. Place 1 tablespoon of shrimp mixture in the middle of each muffin and press down slightly. Bake 10 – 12 minutes and remove from the oven. Add an additional tablespoon of shrimp mixture to each muffin. Return to the oven and bake for 2 – 4 minutes. Let cool in muffin tin 10 minutes. Carefully remove muffins and serve immediately.