Thursday, July 29, 2010

Cajun Shrimp, Jalapeno Corn Muffins, and Zucchini

Cajun Shrimp: (this is for 2 people)
Preheat oven 400 degrees

.5 lb medium size raw shrimp, peeled & deveined
1 lemon sliced plus juice from one lemon
2 Tbl melted butter
1 teaspoon hot sauce
2 teaspoon worcestershire sauce
1 clove chopped garlic
2 bay leaves
Cajun seasoning
black pepper
parsley flakes

Mix melted butter, lemon juice, and all ingredients except shrimp and sliced lemon. Pour half of mixture into casserole dish. Add shrimp and place lemon slices overtop. Pour the rest of the mixture on top. Bake uncovered for about 15 minutes until shrimp is cooked. If making a bigger portion, make 1 layer shrimp, 1 layer lemon, 1 layer shrimp, etc. Serve with the butter from the dish on the side to dip in.

Jalapeno Corn Muffins:

1/2 cup flour
1/2 cup corn meal
1/2 cup corn kernels
1/4 cup chopped onion
1 Tbl butter
a pinch of salt
1.5 t. baking powder
cayenne pepper
1/4 cup shredded cheddar or pepperjack cheese
1/2 cup buttermilk
1/8 cup vegetable oil
1 egg
1 half jalapeno diced
3 Tbl honey

Sautee onion and corn in butter in small saucepan. In a bowl, combine dry ingredients. In another bowl, whisk buttermilk, oil, egg, and honey. Add this to the dry ingredients, along with the jalapeno and cooled onion and corn. Grease 6 muffin cups and add the batter 3/4 full. Bake for 12-15 minutes or until toothpick comes out clean and tops are golden.

I had our first pick from the garden, a large zucchini (cut into thin slices) so I just sauteed it up with some olive oil, salt, and black pepper.

1 comment:

  1. The shrimp and the zucchini sound rad! Todd doesn't do shrimp so I may have to chow this all down myself. Glad you're blogging again.