Cornbread with Spiced Sauteed Shrimp


Recipe courtesy of The Upperline, via Louisiana Kitchen & Culture

Serves 2 as entrée or 4 as appetizer

  • 2 tablespoons vegetable oil
  • 4 2-inch squares jalapeño cornbread (click for recipe)
  • 12 large Louisiana shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup shaved purple onion
  • 6 tablespoons Spiced Compound Butter (recipe follows)
  • 4 tablespoons prepared mayonnaise, or see recipe here

Spiced Compound Butter

  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon sweet paprika
  • 1/8 teaspoon cayenne pepper
  • 1 stick butter, softened

Cornbread with Spiced Shrimp

Cornbread with Spiced Shrimp 

Click image to enlarge


Heat oil in a skillet over medium heat. Add shrimp, salt, pepper, and purple onion; sauté 3 to 5 minutes or just until the shrimp turn pink. Remove from heat, add 6 tablespoons Spiced Compound Butter; stir until butter melts.

Divide shrimp, onions, and butter sauce evenly atop squares of cornbread; top each with a dollop of aioli.

Spiced Compound Butter

Combine all spices. Add butter; whisk until well combined. Using a rubber spatula, scrape butter mixture onto plastic wrap; form the butter into a 6-inch log. Roll the log into a cylinder and twist the ends of the plastic so that the cylinder is sealed. Chill at least 2 hours.


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<p>I prepared some fresh Louisian shrimp this way yesterday.&nbsp; My husband and daughter declared this dish to be worthy of four stars!&nbsp; I enthusiastically recommend it to all.&nbsp; It does have several parts, but they can be made ahead, but do allow enough time for preparation.</p><p>&nbsp;</p>