| Yield: | 4 servings |
Ingredients
- 1 pan corn bread (bought or made to specs on box)
- 1/2 red onion, diced
- 2 oz. lemon juice
- 2 cups corn
- 8 Roma tomatoes, diced medium
- 2 tsp. cayenne
- 16 oz. heavy whipping cream
- 1 lb. shrimp, peeled and deveined (26-30 count)
- 1 avocado, sliced
- 1 oz. parsley, chopped
- 1 lemon, sliced
Instructions
- Description
- Spring is custom-made for this dish of stuffed cornbread, creamy lemon cayenne sauce, tomato, shrimp, avocado, and corn.
- Pairing
- The light, citrus flavors in Blue Moon® Spring Blonde Wheat Ale lend a delightful splash of sunshine to seafood dishes.
- Cut corn bread into 2″ x 3″ rectangles and cut each rectangle in half. Put on a baking dish and preheat oven to 350 degrees F.
- To make the sauce, saute onion in a thin layer of oil until translucent. Add lemon juice, corn, tomatoes, and cayenne. Immediately add heavy cream, reduce the volume by half until sauce is thick. Add shrimp and simmer until shrimp are fully cooked.
- Warm corn bread in the oven for 2 to 3 minutes. Put in four bowls and top with shrimp mix, then top with more corn bread and more shrimp mix.
- Garnish with lemon slices, parsley and avocado slices.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 715 |
| Total Fat | 53 g |
| Saturated Fat | 28 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 7 g |
| Sugar | 13 g |
| Protein | 31 g |
| Cholesterol | 344 mg |
| Sodium | 311 mg |
Reviews
W O N D E R F U L! I must confess I took a couple of short cuts .I bought the cornbread cakes at whole foods, I also substituted 1/2 cup pico de gallo for the chopping tomatoes onions parsley and lemon juice…. my guest were none the wiser and I was able to put it together in a snap! High on my list to make again… and again!