I’m calling it Mardi Gras Skrimp & Loose Corn Cake because thats a combination of the two recipe posts that I took the inspiration from.
You can check out their two recipes here, and then I’ll show you how I freaked it a little bit.
Mardi Gras Shrimp and Grits – A Woman The World Deserves
SWEET CORN CAKE – The Wicked Noodle
So, where mine came from was that I happened to be craving cornbread the other day and decided to make some. I was thinking of things to cook, that went with cornbread, that didn’t take hours to cook and was not chili. So, ribs were out. Stews were out. Short ribs were out.
Then some skrimps crawled in to my mind. And then I looked in the fridge and I had some spinach, some onions, some red bell peppers, and I said to self, “Hmph, maybe you can concoct something out of all of this.”
I did my googles, came to the MG Shrimp and Grits recipe above and got my mind ready to switch the game up a little bit and make that, but put it on a cornbread bed, and not grits.
This picture here, is kind of fugazi because I didn’t use the coconut cream in the cornbread…. dont know why I have it lined up like that. But anyways, this is all you need for the sweet corn cake. I was a little throwed because I wanted to do a jalapeno cornbread but didnt have any ‘penos at the crib. The recipe calls for sugar but I’m not a sugar dude and add sweet by using maple syrup. You only need a touch though because maple syrup is flames. It will add super-sweet in a hurry if you arent watching what you are doing.
I should probably drop my disclaimer in here:
As always, here is the disclaimer:
I’m not a chef, I’m not even a cook… I’m just a dude with shit in my fridge who likes to put things together…. thats all.
I don’t measure shit. I will add in something just because. I will pour a little beer in something if I happen to be drinking one. I’m just out’chea winging it.
I will say though, the shit I make turns out really, really good.
You can get the measurements and recipe from the link click above, but basically all of this is thrown in a bowl, mixed and put in a baking dish. Easy breezie.
Now, on to the skrimps. Again, you can get the ingredients and actual recipe from hers if you’d like, but I never like to rock with set ingredients because what’s the fun in that.
Red bell pepper and onions.
You want to make a little itty bitty roux, just butter and flour, which you cook to the colour that you like and then throw the vegetables in it. Cook the vegetables down a little bit and then its time to get it poppin.
Now, she’s got a great recipe but I don’t use heavy cream so I used coconut milk instead.
After the onions and pepper cooked down, I added the milk and stirred it up to let the roux mix in and thicken it some. After a few minutes of that and bring the coconut up to temperature, I just tossed in a couple of handfuls of spinach.
Cooked them down.
The cornbread is ready to come out of the oven. Set it aside and let it cool.
After the coconut milk is thick right, maybe simmer for about 5 minutes, you want to throw in your raw skrimps.
At this point, you can turn off the burner and let the residual heat from the coconut milk and skillet, cook them. Fold the shrimp in, cover it dish and let is do its thing for the next 3 or 4 minutes. Shrimp get pink quick.
This is what it looks like finished.
Cut a hunk of the cornbread, and pour some of your dish over it. Boom.
Now, I do have some things I would have done differently. The corn cake is too sweet. I only had “sweet” whole kernel corn in the cabinet, but I would have went without. Or I would have went without the maple syrup at all.
Actually, if I was doing it from scratch, I wouldnt even make it, I would just make jalapeno cornbread.
Not that this is a bad dish, but I don’t know if I thought it all the way through and it didn’t do with the cream sauce that I’d made as well. Just too many sweet notes. It did go together and was fine, it just wasn’t paired well. And, if I would have read it all the way, its not even a cornbread really, it more of a corn cake, duh, thats what it called bro!
I’m happy with it though.
Next time I might switch up and go with even more vegetables in there and I’ll definitely go with more of a savory cornbread.
By the way, this would be great with a chili, the corn cake.