Thanksgiving Shrimp & Cornbread Muffins
Servings: 12 servings
Don’t let these little muffins fool you. They are packed full of sweet and savory flavor and finish with a little kick!Print Recipe
- 2 tbsp unsalted butter
- 1/2 lb large shrimp peeled and deveined
- 2 cloves garlic minced
- 2 tsp salt divided
- 1/4 tsp ground black pepper
- 2 tbsp finely chopped chives
- 1 tsp Cajun seasoning
- 1 1/2 cups sweet yellow cornbread & muffin mix I used Martha White
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 4-5 sliced jalapeño peppers chopped
- 2 large eggs
- 3/4 cup whole buttermilk well-shaken
- 2 tbsp melted unsalted butter slightly cooled
- Preheat oven to 350 degrees. Spray a 12-cup muffin pan with non-stick baking spray and set aside.
- In a large skillet, prepare the shrimp. Melt the 2 tbsp of butter over medium-high heat and add the shrimp; cooking for about 2-3 minutes on each side. 1. Add the garlic, ¼ tsp of salt, pepper and cook about a minute more. Remove from heat and once slightly cooled, chop the shrimp and place into a bowl combining the shrimp with the chives and cajun seasoning. Set aside in the refrigerator for about 20 minutes so that the seasoning can set.
- In a large bowl, whisk together cornmeal, sugar, baking powder, baking soda, jalapeños, and remaining salt. In a small bowl, whisk eggs until frothy and add to the flour mixture, mixing just until combined.
- Divide the batter among muffin cups, starting with ¼ cup batter per cup. Place a heaping teaspoon of shrimp mixture into the center of each corn muffin. Bake 10-12 minutes and remove from oven. Add more shrimp mixture to the center of each muffin (about 1 tbsp this time) and return to oven and bake until a toothpick inserted into the center comes out clean. The edges of the muffins should be golden brown. Only about 2-4 minutes longer. Allow the muffins to cool in the muffin tin for about 10 minutes. Using a small silicone spatula run the spatula along the edges of the muffins and carefully remove them from the pan. Serve immediately and while still warm.
Moist, sweet and spicy Thanksgiving Shrimp Cornbread Muffins will add a Southern kick to your menu. On Grains Food Foundation, this recipe is from Aimee Broussard. Armed with a recipe box full of family favorites, a KitchenAid mixer wedding gift, and a shiny new sewing machine, Aimee set out to master the art of crafting, baking, and apron making- proving that if she could do it, anyone could.