Louisiana Shrimp Cornbread

2 days ago 5

Democracy Dies successful Darkness

This savory crockery has been connected the paper astatine Brigtsen's Restaurant successful New Orleans for the past 10 years oregon so. The cook doesn't devein his shrimp due to the fact that Louisiana shrimp don't get sandy, helium says.

Serve with tons of butter.

Adapted from chef-owner Frank Brigsten of Brigsten's Restaurant successful New Orleans.

Ingredients

measuring cup

Servings: 12

For the shrimp

2 tablespoons unsalted butter
About 9 ounces (1 1/2 cups) raw, peeled Louisiana shrimp (can beryllium immoderate size; devein, if desired; spot headnote; whitethorn substitute peeled, cooked crawfish tails oregon diced, roasted andouille sausage)
1/2 spoon minced garlic
3/4 cupful thinly sliced scallions (white and light-green parts, from 6 to 7 scallions)
1 1/2 teaspoons Chef Paul Prudhomme's Seafood Magic seasoning

For the cornbread

1/4 cupful unsalted butter, melted and somewhat cooled, positive softened food for greasing the pan
1/2 cupful flour
1/2 cupful yellowish maize flour (may substitute masa harina)
1/2 cupful yellowish cornmeal
1 1/2 teaspoons baking powder
1 spoon baking soda
2 1/2 teaspoons salt
4 tablespoons sugar
2 teaspoons finely chopped, unseeded jalapeño pepper
1/2 cupful thinly sliced scallions (white and light-green parts, from astir 4 oregon 5 scallions)
2 ample eggs
1 1/4 cups buttermilk

Nutritional Facts

Per serving (using low-fat buttermilk)

Calories
180
Fat
7 g
Saturated Fat
4 g
Carbohydrates
19 g
Sodium
780 mg
Cholesterol
85 mg
Protein
8 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from chef-owner Frank Brigsten of Brigsten's Restaurant successful New Orleans.

Tested by Bonnie S. Benwick.

Published December 13, 2011

Updated March 14, 2026