Community Recipe
from [SandyPTA]
Rachael Ray Cajun Shrimp with Corn Flapjacks

Rachael Ray Cajun Shrimp with Corn Flapjacks

  • Yield: 4 servings


  • 15 ounce(s) can cream style corn
  • 4 tablespoon(s) unsalted butter melted
  • 1/4 cup(s) sugar
  • 1 cup(s) plus 2 Tbsp. all purpose flour
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) baking soda
  • 2 whole(s) large eggs
  • 1 pound(s) large shrimp in the shell
  • 2 1/2 cup(s) water
  • 1/4 teaspoon(s) cayenne pepper
  • 2 tablespoon(s) extra virgin olive oil
  • 2 clove(s) garlic finely chopped
  • 3 stick(s) scallions chopped


In a med bowl, combine corn, butter, eggs, sugar, 1 cup of the flour, salt and baking soda. Set batter aside.

Peel shrimp and place shells in a small saucepan with water and cayenne. Bring to a boil and cook until liquid is reduced by 1/2. Drain the shrimp broth into a med bowl and set aside. Discard shells.

Meanwhile, in a med bowl, toss shrimp with cajun seasoning.

In a large nonstick skillet, heat oil over med heat until ripples. Sprinkle in 2 Tbsp. flour and cook stirring constantly until rich brown.

Add garlic and scallions cook for 2 min. Whisk in reserved shrimp broth and boil the sauce about 1 minute to thicken. Add shrimp and cook just until cooked through. Remove to a bowl and cover to keep warm. Wipe skillet clean and coat with cooking spray. Over med heat, pour about 1/3 cup of batter at a time until bottoms are golden. Flip and finish other side. Top with shrimp and sauce.

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Rachael Ray Cajun Shrimp with Corn Flapjacks recipe