Confetti Corn Bread–Crusted Shrimp in Creole Filling

Name: Confetti Corn Bread–Crusted Shrimp in Creole Filling
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 1 Tbsp baking powder; 1 bay leaf; 118 milliliters canned cream-style corn; 397 grams diced tomatoes; 2 stalks celery, thinly sliced; 237 milliliters chicken broth; 59 milliliters peeled and diced mild green chiles, fresh or canned (drained); 118 milliliters corn kernels; 1 Tbsp Creole seasoning; 2 eggs at room temperature; 118 milliliters all-purpose flour; 2 cloves garlic, minced; 2 teaspoons granulated sugar; 2 Tbsps finely chopped green bell pepper; 1 medium onion, chopped; 2 Tbsps finely chopped red bell pepper; 1 teaspoons salt; 227 grams bay shrimp; 118 milliliters tomato sauce; 118 milliliters (1 stick) unsalted butter at room temperature; 118 milliliters yellow cornmeal

The recipe Confetti Corn Bread–Crusted Shrimp in Creole Filling could satisfy your Southern craving in roughly 45 minutes. One serving contains 267 calories, 11g of protein, and 14g of fat. This recipe serves 8. If you have bell pepper, garlic, cornmeal, and a few other ingredients on hand, you can make it.

Instructions

To prepare the filling, melt the butter in a large sauté pan or skillet over high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onion, celery, and green bell peppers. Cook until the vegetables are tender, about 3 minutes. Stir in the garlic and Creole seasoning, and cook until the garlic is fragrant, about 1 minute.

Ingredients you will need

Green Pepper

Creole Seasoning

Vegetable

Celery

Garlic

Onion

Sprinkle the flour over the vegetables and stir constantly, about 2 minutes, until slightly thickened.

Ingredients you will need

Vegetable

All Purpose Flour

Add the diced tomatoes, tomato sauce, chicken broth, and bay leaf. Stir and bring to a simmer. Reduce the heat to medium, cover the pan with a lid, and cook for 5 minutes.

Ingredients you will need

Chicken Broth

Tomato Sauce

Bay Leaves

Tomato

Equipment you will use

Frying Pan

Add the shrimp and heat through, about 2 minutes.

Ingredients you will need

Shrimp

Remove the bay leaf and pour the filling into an 8-by-8-inch square or round baking dish. Set aside in a warm area, while preparing the topping.

Ingredients you will need

Bay Leaves

Equipment you will use

Baking Pan

To prepare the topping, preheat the oven to 375°F.

Equipment you will use

Oven

Put the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed until light and fluffy, about 2 minutes. Incorporate the eggs one at a time and mix until smooth.

Ingredients you will need

Butter

Sugar

Egg

Equipment you will use

Stand Mixer

Bowl

Add the green chiles, creamed corn, red and green bell peppers, the flour, cornmeal, baking powder, and salt.

Ingredients you will need

Green Pepper

Baking Powder

Creamed Corn

Green Chili Pepper

Cornmeal

All Purpose Flour

Salt

Mix on low speed until the mixture forms a soft batter.

Carefully dollop the corn bread batter over the filling. Using an offset metal spatula, spread the batter smoothly across the top of the casserole, forming a thin layer.

Ingredients you will need

Cornbread

Spread

Equipment you will use

Spatula

Place the baking dish on a baking sheet in the center of the oven.

Equipment you will use

Baking Sheet

Baking Pan

Oven

Bake until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes.

Equipment you will use

Oven

Remove from the oven to a cooling rack.

Equipment you will use

Wire Rack

Oven

Cut through the corn bread with a small knife. Scoop 6 to 8 generous portions of the filling and the corn bread into large soup bowls or onto plates.

Ingredients you will need

Cornbread

Soup

Equipment you will use

Bowl

Knife

Note

To save time, I like to make the filling a day ahead.

Put the cooked shrimp mixture in the casserole dish, wrap in aluminum foil, and refrigerate. When you’re ready to serve, preheat the oven to 375°F.

Ingredients you will need

Shrimp

Wrap

Equipment you will use

Casserole Dish

Aluminum Foil

Oven

Put the covered casserole on a baking sheet and into the oven to warm, about 20 minutes. Meanwhile, make the cornbread topping, spread it over the warm filling, and continue baking until bubbly and golden brown, 40 to 50 minutes.

Ingredients you will need

Cornbread

Spread

Equipment you will use

Baking Sheet

Oven

From Savory Baking:Warm and Inspiring Recipes for Crisp, Crumbly, Flaky Pastries byMary Cech. Text copyright © 2009 by Mary Cech; photographs copyright © 2009 by Noel Barnhurst. Published by Chronicle Books LLC.

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.