Recipe 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.
Top Review by Barbell Bunny
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.
- 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 See How It's Made
- 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.