Easy Cajun Shrimp With Corn Flapjacks

Submitted by Recipe Reader

"Easy and delicious, modified from Rachael Ray's Everyday magazine to make it a little easier. You could also just make the shrimp and sauce to serve over rice, but I recommend trying the flapjacks. The results are a little spicy and a little sweet."

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photo by loof751

Ready In:: 30mins
Ingredients:: 14
Yields:: 8 flapjacks
Serves:: 4

ingredients

1 lb shrimp, peeled and deveined
1 ¹⁄₂ teaspoons spicy seafood seasoning
1 (15 ounce) can cream-style corn
4 tablespoons butter, melted
2 eggs
¹⁄₄ cup sugar
1 cup flour
2 tablespoons flour
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon baking soda
4 tablespoons olive oil
2 garlic cloves, chopped
3 green onions, chopped
1 ¹⁄₂ cups chicken stock

directions

Toss the shrimp with seafood seasoning. Set aside.
In a medium bowl, combine the corn, butter, eggs, sugar, 1 cup of flour, salt, and baking soda. Set batter aside.
In a large non-stick skillet, heat 2 TBS olive oil and cook shrimp over medium high heat about 2 minutes on each side. Remove shrimp from pan and set aside.
In same pan, heat 2 TBS olive oil over medium heat and stir in 2 TBS flour. Cook, stirring constantly, until the mixture is a rich brown color, 3 to 5 minutes.
Add the garlic and green onions and cook 2 to 3 minutes.
Whisk in chicken stock and boil for 1 minute to thicken.
Add in shrimp and cook until shrimp are done. Cover and keep warm.
Pour 1/3 cup batter for each flapjack onto hot griddle. Cook until bubbles appear on surface and bottoms are nicely browned. Flip and cook one more minute.
Top the flapjacks with the shrimp and sauce.

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Reviews

This recipe was alright; nothing I would really make again. I did find the actual recipe on Rachel Ray's website...I don't know why modifications were made. The shrimp was nice and spicy, especially with the extra cayenne I added, but the flavor was nothing fabulous. I did really like the corn flapjacks though, and use them accordingly for other meals.

Barbell Bunny
This is just terrific! Unique and delicious! I recommend taking the time to make the corn flapjacks - they are a great match to the spicy shrimp with that garlicky sauce. I topped this with a dusting of cayenne pepper to add some color and a little more kick. The shrimp with the flapjacks, a nice green salad, and a cold beer - great meal! Thanks for sharing!

loof751
Gotta love Rachel Ray! I followed the recipe, but served the shrimp and sauce over dirty rice instead of the flapjacks. I loved the flapjacks, just not with the sauce on them. Great recipe, thanks for sharing.

freespirit
This was one of my picks for the Fall 06 PAC. This was a great recipe that for my family will lend itself to some modifications. I used a little over a lb of shrimp and will use more next time. Other changes (to suit my family of course) will be to use less sugar in the flapjacks, they were much to sweet for our taste, add more garlic and use much more onion and maybe also add a little of the cajun seasoning to the sauce. I loved the flapjack idea but my hsuband was not crazy about it (he said it was good and that was a grand compliment coming from a meat and potatoes man). This is a nice fairly easy meal that would be wonderful to serve to guests as it looks like something you would get at a fancy restaurant. I will make this again with the few changes I mentioned.

Tmisen2980