“CookJunkie’s Famous Firecracker Shrimp and Cajun Grilled Corn”

Allergens

Shellfish (shrimp), Gluten

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ears fresh corn, shucked
• 1 cup all
• purpose flour
• 1 cup panko breadcrumbs
• 2 large eggs
• 1/2 cup buttermilk
• 2 tbsp Cajun seasoning
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• Vegetable oil, for frying
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• Fresh parsley, finely chopped
• Lemon wedges, for serving

Instructions

1. In a shallow dish, whisk together flour, panko breadcrumbs, Cajun seasoning, paprika, garlic powder, salt, and pepper.
2. In another shallow dish, whisk together buttermilk and eggs.
3. Dredge shrimp in the flour mixture, then the egg mixture, and finally back into the flour mixture.
4. In a deep frying pan, heat about 1 inch of vegetable oil to 350°F (175°C). Fry shrimp until golden brown and cooked through, about 2 3 minutes per side. Remove and place on paper towels to drain.
5. Preheat grill or grill pan to medium high heat. Brush corn with melted butter and season with salt and pepper. Grill corn, turning occasionally, until tender and charred in spots, about 10 minutes.
6. In a small saucepan, melt remaining butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour over cooked corn to serve.

Chef’s Insight

The combination of spicy shrimp and smoky grilled corn creates a symphony of flavors that will transport you straight to the heart of the South.

Notes

This recipe is best enjoyed with a side of creamy coleslaw and cornbread.