Cajun Shrimp and Corn Bread Casserole
This dumpling-topped shrimp casserole brings a taste of New Orleans to your kitchen no matter where you live. The corn bread dumplings on top of this shrimp recipe make it extra special.
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Cajun Shrimp and Corn Bread Casserole
Directions
- Thaw shrimp, if frozen. Preheat oven to 400 degrees F. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a large bowl combine shrimp and 1/2 teaspoon of the Cajun seasoning; toss gently to coat. Set aside.
- In a 10-inch cast-iron skillet or large oven-going skillet, cook sweet peppers, celery, and onion in hot oil over medium-high heat for 5 to 7 minutes or until vegetables are tender, stirring frequently. Add shrimp and garlic. Cook and stir for 2 to 3 minutes or until shrimp are opaque.
- Stir in black-eyed peas, tomatoes, and the remaining 1/2 teaspoon Cajun seasoning. Spread mixture in an even layer. Drop Corn Bread Dumplings into eight mounds on top of shrimp mixture.
- Bake, uncovered, for 15 to 18 minutes or until a toothpick inserted in centers of dumplings comes out clean. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.
Corn Bread Dumplings
Directions
- In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt. In a small bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture; stir just until moistened.
Nutrition Facts (Cajun Shrimp and Corn Bread Casserole)
- Per serving:
- 336 kcal ,
- 10 g fat
- (1 g sat. fat ,
- 3 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 122 mg chol. ,
- 496 mg sodium ,
- 42 g carb. ,
- 6 g fiber ,
- 8 g sugar ,
- 21 g pro.