Cajun Shrimp Cornbread

I am getting us ready for yet another Caribbean adventure. We will be off to Belize once again in just a couple of weeks, for more DIVING of course, so it’s time to start making some Caribbean foods to help transition us into the Caribbean frame of mind, though I never really need an excuse to cook Caribbean style. 🙂

The Caribbean Islands have a very rich and diverse history and their cultures are a blending of many different influences from English, Spanish, French, Dutch, African, Portuguese and the native and indigenous peoples. All of these influences are found everywhere in the Caribbean, but especially in their foods.

Cornbread is a staple from Southeast Texas, where my mother was from. There are so many different ways to make cornbread too. When I decided on making dinner Caribbean style, I knew cornbread was going to be a part of the meal, but I wasn’t sure which kind I was going to make. I decided on making it with a new twist, and made one that included bay shrimp in the batter. I served it with honey butter, which really brought it all together.

Cajun Shrimp Cornbread

I have added all kinds of vegetables and peppers to my cornbreads, but I would have never thought of adding shrimp, until now. The shrimp in the cornbread worked very well.

Preheat oven to 400* F or 200*C.

Spray a 9″ springform cake pan with cooking spray.

The Shrimp

1 cup bay shrimp

1 tsp lemon juice

2 tsp garlic

salt & pepper to taste

1/2 tsp paprika

1/2 tsp red pepper flakes

olive oil

1/4 tsp tomato paste

1 tsp Cajun/Creole spice

Mix everything together and let the shrimp marinate while making the batter.

The Cornbread Batter

1 cup yellow cornmeal

1/2 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 egg

1 cup yogurt

1/2 cup milk

1/4 cup olive oil or lime olive oil – I used lime

1 TBSP honey

1/4 cup chives or green onions, chopped

Mix all the dry ingredients and the green onions or chives together and set aside.

Whisk the egg, milk, honey, yogurt and olive oil together.

Get a skillet very hot, add some olive oil and then add the shrimp mixture. Cook for about 5 minutes or until the shrimp is completely cooked and bright pink.

Add the egg mixture to the dry mixture and blend well. Then add the shrimp and seasonings and mix together thoroughly.

Pour the shrimp batter into the prepared cake pan and bake for about 20-30 minutes, or until the cornbread is golden brown and a toothpick comes out clean when inserted in the middle.

Let the cornbread cool slightly before removing it from the pan and slicing. I served it with honey butter, which really brought everything together. Oh it was so good. 🙂 There is no real recipe for my honey butter. I just blend almost equal parts of softened butter and honey together until it is sweet, soft and creamy.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.