Prep 15 mins
Cook 25 mins
This came from Rachael Ray's Magazine, February/March, 2006. Looks great and easy!
- 1 (15 ounce) can cream-style corn
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1⁄4 cup granulated sugar
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 lb large shrimp, in the shell
- 2 1⁄2 cups water
- 1⁄4 teaspoon cayenne pepper
- 2 teaspoons cajun seasoning
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 3 scallions, finely chopped
- fresh parsley, chopped fine (garnish) (optional)
- PREPARE THE FLAPJACKS:.
- In a medium bowl, combine the corn, butter, eggs, sugar, 1 cup of flour, salt and baking soda.
- Set the batter aside.
- PREPARE AND COOK SHRIMP:.
- Peel the shrimp, clean & devein, and place the shells in a shallow saucepan with the water and cayenne.
- Bring the water to a boil and cook until the water is reduced by half, about 5 minutes, then strain the shrimp broth into a medium bowl and set aside.
- Discard the shells.
- Meanwhile, in a medium bowl, toss the shrimp with the Cajun seasoning.
- In a large nonstick skillet, heat the olive oil over medium heat until it ripples, then sprinkle in the remaining 2 tablespoons of flour and cook, striing constantly, until the mixture turns rich brown in color, 3-5 minutes.
- Add the garlic and scallions and cook for 2 minutes.
- Whisk in the reserved shrimp broth and boil the sauce for about 1 minute to thicken.
- Add the shrimp and cook just until cooked through and pink, about 3 minutes.
- Remove to a bowl and cover to keep warm.
- FINISH THE FLAPJACKS:.
- Wipe the large nonstick skillet clean with paper towel, coat with cooking spray and place over medium heat.
- Pour about 1/3 of the batter into the hot skillet for each flapjack and cook in batches until the bottoms are golden and bubbles appear on the surface.
- Flip the flapjacks and finish cooking 1 minute more.
- Repeat with remaining batter.
- Top the flapjacks with shrimp and suace.
- Garnish with chopped parsley.
VERY TASTY! the sauce is like a bisque. Very shrimpy flavored because of the shells and because of the roux it tastes a little creamy. The corn flap jacks are very tasty also, just be sure to have patience when cooking them or they will taste a bit like flour.(undercooked) they take a little bit longer to cook then pancakes. The sauce seems to taste more like shrimp bisque than cajun though.