This was a good twist on a casserole...creamy, cheesy, and a little spicy. The corn and shrimp give it texture and great flavor. Might sub chopped jalapenos for the chiles next time for more heat.
Spicy Shrimp Spoon Bread
More From Southern Living
Bake: 45 Minutes
Stand: 10 Minutes
- 1 pound unpeeled, medium-size raw shrimp (41/50 count)
- 1/4 cup butter
- 1 small sweet onion, diced
- 1 (4.5-oz.) can chopped green chiles, undrained
- 1 (20-oz.) package frozen cream-style corn, thawed
- 1 (16-oz.) container sour cream
- 2 large eggs
- 1 (6-oz.) package buttermilk cornbread mix
- 2 cups (8 oz.) shredded Cheddar-Jack cheese with peppers
- 1. Peel shrimp; devein, if desired. Coarsely chop shrimp. Preheat oven to 375°.
- 2. Melt butter in a large skillet over medium-high heat; add onion, and sauté 2 to 3 minutes or until tender. Stir in shrimp, and sauté 2 to 3 minutes or just until shrimp turn pink. Remove from heat, and stir in green chiles.
- 3. Whisk together corn, sour cream, and eggs in a large bowl until blended; whisk in cornbread mix just until blended. Stir shrimp mixture and 1 1/2 cups shredded Cheddar-Jack cheese into corn mixture just until blended; pour into a lightly greased 13- x 9-inch baking dish, and sprinkle with remaining 1/2 cup shredded cheese.
- 4. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving.
- Note: For testing purposes only, we used Martha White Cotton Country Buttermilk Cornbread Mix.
Only you will be able to view, print, and edit this note.Add Note