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Confetti Corn Bread-Crusted Shrimp in Creole Filling

4.4(34)

I love the taste of buttery corn bread and the texture of the filling and the topping. This is a great dish to eat with soup spoons. For an attractive presentation, spoon generous portions into pretty rimmed soup bowls, or bake in individual casserole dishes or crocks. To save time, make the Creole Filling a day ahead (see Note).

by Mary Cech·published 2009-09-24

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Servings

(6–8)

Total time

—

Calories / serving

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Ingredients (24)

serves

4 tablespoons unsalted butterbutter
1 medium onion, choppedonion
2 stalks celery, thinly slicedcelery
1/2 green bell pepper, choppedbell-pepper
2 cloves garlic, mincedgarlic
1 tablespoon Creole seasoningcreole-seasoning
2 tablespoons flourflour
One 14-ounce can diced tomatoestomato
1/2 cup tomato saucetomato-sauce
1 cup chicken brothchicken-broth
1 bay leafbay-leaf
8 ounces bay shrimpbay-shrimp
1/2 cup (1 stick) unsalted butter at room temperaturebutter
2 teaspoons granulated sugarsugar
2 eggs at room temperatureegg
1/4 cup peeled and diced mild green chiles, fresh or canned (drained)
1/2 cup corn kernelscorn
1/2 cup canned cream-style corncorn
2 tablespoons finely chopped red bell pepperbell-pepper
2 tablespoons finely chopped green bell pepperbell-pepper
1/2 cup all-purpose flourflour
1/2 cup yellow cornmealcornmeal
1 tablespoon baking powderbaking-powder
1/2 teaspoon saltsalt

01To prepare the filling, melt the butter in a large sauté pan or skillet over high heat. Add the onion, celery, and green bell peppers. Cook until the vegetables are tender, about 3 minutes. Stir in the garlic and Creole seasoning, and cook until the garlic is fragrant, about 1 minute. Sprinkle the flour over the vegetables and stir constantly, about 2 minutes, until slightly thickened. Add the diced tomatoes, tomato sauce, chicken broth, and bay leaf. Stir and bring to a simmer. Reduce the heat to medium, cover the pan with a lid, and cook for 5 minutes. Add the shrimp and heat through, about 2 minutes. Remove the bay leaf and pour the filling into an 8-by-8-inch square or round baking dish. Set aside in a warm area, while preparing the topping.
02To prepare the topping, preheat the oven to 375°F. Put the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed until light and fluffy, about 2 minutes. Incorporate the eggs one at a time and mix until smooth. Add the green chiles, creamed corn, red and green bell peppers, the flour, cornmeal, baking powder, and salt. Mix on low speed until the mixture forms a soft batter.
03Carefully dollop the corn bread batter over the filling. Using an offset metal spatula, spread the batter smoothly across the top of the casserole, forming a thin layer. Place the baking dish on a baking sheet in the center of the oven. Bake until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes. Remove from the oven to a cooling rack. Cut through the corn bread with a small knife. Scoop 6 to 8 generous portions of the filling and the corn bread into large soup bowls or onto plates.

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Not rich — missing servings, total time, or calories.