Cajun Shrimp With Corn Flapjacks

This came from Rachael Ray's Magazine, February/March, 2006. Looks great and easy!

• Ready In: 40 mins
• Serves: 4

Ingredients

• FLAPJACKS

• 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

• SHRIMP

• 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)

Directions

1. PREPARE THE FLAPJACKS:.
2. In a medium bowl, combine the corn, butter, eggs, sugar, 1 cup of flour, salt and baking soda.
3. Set the batter aside.
4. PREPARE AND COOK SHRIMP:.
5. Peel the shrimp, clean & devein, and place the shells in a shallow saucepan with the water and cayenne.
6. 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.
7. Discard the shells.
8. Meanwhile, in a medium bowl, toss the shrimp with the Cajun seasoning.
9. 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.
10. Add the garlic and scallions and cook for 2 minutes.
11. Whisk in the reserved shrimp broth and boil the sauce for about 1 minute to thicken.
12. Add the shrimp and cook just until cooked through and pink, about 3 minutes.
13. Remove to a bowl and cover to keep warm.
14. FINISH THE FLAPJACKS:.
15. Wipe the large nonstick skillet clean with paper towel, coat with cooking spray and place over medium heat.
16. 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.
17. Flip the flapjacks and finish cooking 1 minute more.
18. Repeat with remaining batter.
19. Top the flapjacks with shrimp and suace.
20. Garnish with chopped parsley.