Corn Pup Recipes Recipe Box Recipe For Shrimp

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SHRIMP CORN DOGS



Shrimp Corn Dogs image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 cup mayonnaise
1/2 cup Dijon mustard
1 tablespoon lemon juice
Pinch cayenne pepper
2 cups buttermilk
2 tablespoons oil
2 eggs
2 1/2 cups cornmeal
1 cup all-purpose flour
1/4 cup fresh parsley leaves, chopped
1 tablespoon Creole seasoning
1 teaspoon baking powder
1 teaspoon baking soda
Oil, for frying
16 shrimp, tail on, peeled and deveined
2 cups all-purpose flour
1/2 cup cornstarch

Steps:

  • For the Dijon mayo: Combine the mayonnaise, mustard, lemon juice and cayenne and mix well. Set aside.
  • For the batter: Mix the buttermilk, oil and eggs together. Mix the cornmeal, flour, parsley, Creole seasoning, baking powder and baking soda together. Combine, adding the wet to the dry. Set aside.
  • For the plate: Heat oil in a deep-fryer to 350 degrees F. Skewer each shrimp through the tail towards the head. Combine the flour and cornstarch and dust over the shrimp. Next, dip the shrimp in the batter, rubbing off any excess.
  • Hold the shrimp by the stick, two at a time if able, and place in the oil, holding the stick until the batter starts to cook. Then let go and fry until the shrimp is cooked, about 4 minutes. Repeat with the remaining shrimp.
  • Serve the shrimp with the Dijon mayo dipping sauce on the side.

CORN AND SHRIMP BEIGNETS



Corn and Shrimp Beignets image

A light batter coats plump pieces of shrimp and sweet corn kernels, delivering a savory bite perfect for picnics, a finger-food weeknight meal or casual entertaining. Lemon zest and ground cayenne pepper provide an essential zing that brightens these easy-to-devour morsels. Although these crisp fritters are wonderful fresh out of the pan, they can also be cooled, stored frozen in an airtight container and popped in a hot oven to warm and refresh.

Provided by Yewande Komolafe

Categories     finger foods, appetizer, main course

Time 30m

Yield 24 beignets

Number Of Ingredients 13

Vegetable oil, for frying
2 cups all-purpose flour
1/2 teaspoon ground cayenne
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt (Diamond Crystal), plus more if needed
1 whole lemon
1/4 cup thinly sliced chives (1/2 ounce)
1 cup fresh corn kernels (from 2 ears corn)
6 ounces peeled and deveined shrimp, coarsely chopped
1 1/4 cups seltzer water
1/4 cup sour cream
Sweet red chile sauce, for dipping (optional)

Steps:

  • Line a sheet pan with a layer of paper towels or fit with a wire rack. Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
  • While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
  • Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don't have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature of the oil while frying by raising or lowering the heat as needed.
  • Transfer the beignets to the paper towels or rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
  • Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.

CREOLE CORN AND SHRIMP SOUP



Creole Corn and Shrimp Soup image

This easy corn and shrimp soup recipe is sure to satisfy. It's the perfect combination of shrimp, tomatoes, vegetables, and corn.

Provided by Diana Rattray

Categories     Side Dish     Entree     Soup

Time 1h25m

Yield 6

Number Of Ingredients 12

1/2 cup vegetable oil
6 tablespoons all-purpose flour
2 medium onions (chopped)
2 cloves garlic (minced)
1 (28-ounce) can stewed tomatoes (undrained and mashed; or two 14.5-ounce cans)
1/2 (10-ounce) can tomatoes with green chile peppers (Ro-Tel is one brand, spicy or mild)
2 (15-ounce) cans cream-style corn
2 (15-ounce) cans whole kernel corn
1 quart chicken broth (low sodium or unsalted)
2 pounds shrimp (preferably fresh)
Kosher salt, to taste
Ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • In a large saucepan or stockpot, heat the vegetable oil over medium-low heat. Add the flour and cook, stirring, until the roux is a light blonde color . Don't let it get too dark.
  • Add the chopped onions and garlic and cook until the onions are softened.
  • Add the stewed tomatoes, tomatoes with chiles, cream-style corn, whole kernel corn, and broth; cook over low heat at a simmer for 45 minutes.
  • Meanwhile, peel the shrimp. Run the tip of a small, sharp knife down the back of a shrimp and remove the dark vein. Repeat with the remaining shrimp. Rinse the shrimp with cold water.
  • Add the shrimp to the soup mixture and continue to simmer for about 10 more minutes.
  • Season the soup with kosher salt and freshly ground black pepper to taste.
  • Serve the soup hot and enjoy! This soup can be the centerpiece of a light dinner or lunch, served with some crusty rolls or whole-grained bread. Store leftovers in the refrigerator and use it within three to four days. If you want to keep it longer, freeze individual servings in airtight containers. It will maintain its best quality for four to six months.

Nutrition Facts : Calories 686 kcal, Carbohydrate 78 g, Cholesterol 319 mg, Fiber 7 g, Protein 48 g, SaturatedFat 3 g, Sodium 2344 mg, Sugar 17 g, Fat 25 g, ServingSize 6 servings, UnsaturatedFat 0 g

POPCORN SHRIMP RECIPE BY TASTY



Popcorn Shrimp Recipe by Tasty image

Here's what you need: shrimp, flour, cajun seasoning, salt, black pepper, egg, milk, cajun seasoning

Provided by Hitomi Aihara

Categories     Appetizers

Time 30m

Yield 3 servings

Number Of Ingredients 8

1 lb shrimp, deveined and peeled
1 cup flour
1 tablespoon cajun seasoning
2 teaspoons salt
1 teaspoon black pepper
1 egg
3 tablespoons milk
1 teaspoon cajun seasoning

Steps:

  • In a medium bowl, add seasoned flour ingredients. Mix well.
  • Place half of the flour mixture into a large zip lock bag, reserve the rest.
  • Add the shrimp to the bag and shake until each shrimp is coated with flour. Shake off any excess flour.
  • In a separate bowl, add egg, milk, and cajun seasoning. Mix well.
  • Dredge the floured shrimp in the egg mixture, then coat with the fresh seasoned flour mixture.
  • Heat oil at 350°F (180°C).
  • Fry shrimp for a few minutes until golden brown and cooked through.
  • Serve with your favorite dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 372 calories, Carbohydrate 38 grams, Fat 5 grams, Fiber 1 gram, Protein 38 grams, Sugar 1 gram

SHRIMP & CORN STIR-FRY



Shrimp & Corn Stir-Fry image

I make this seafood stir-fry at summer's end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. -Lindsay Honn, Huntingdon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil
2 small yellow summer squash, sliced
1 small onion, chopped
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1-1/2 cups fresh or frozen corn, thawed
1 cup chopped tomatoes
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup chopped fresh basil
Hot cooked brown rice, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

SHRIMP AND CORN CURRY



Shrimp and Corn Curry image

Provided by Barbara Kafka

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish

Time 40m

Yield 4 servings (5 cups)

Number Of Ingredients 12

2 tablespoons vegetable oil, preferably canola
3 tablespoons curry powder
1 medium onion, chopped
1 tablespoon black mustard seeds
1 1/2 pounds shrimp, peeled and de-veined
2 medium tomatoes, cored and chopped
2 cups cooked corn kernels (see Micro-Tips)
1 tablespoon peeled and grated fresh ginger
1 to 2 tablespoons fresh lemon juice
1/4 cup chopped cilantro
1 1/2 teaspoons kosher salt
Freshly ground black pepper to taste

Steps:

  • Place oil, curry, onion and mustard seeds in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 4 minutes.
  • Stir in shrimp. Cook, covered, for 3 minutes.
  • Remove from oven. Stir in tomatoes, corn and ginger. Cook, covered, for 5 minutes.
  • Remove from oven. Stir in remaining ingredients.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 973 milligrams, Sugar 6 grams, TransFat 0 grams

SHRIMP PASTA WITH CORN AND BASIL



Shrimp Pasta With Corn and Basil image

This particularly American combination of flavors - shrimp and corn - is light, summery and very tasty, both sweet and slightly spicy. If you are feeling flush, you can make this pasta with lobster instead.

Provided by David Tanis

Categories     weeknight, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
1 pound pasta, such as linguine or spaghetti
3 tablespoons extra-virgin olive oil
1 small garlic clove, minced
1 1/2 pounds small shrimp, preferably wild, peeled and deveined, patted dry
Generous pinch of red-pepper flakes
2 cups tender corn kernels (from 2 or 3 ears)
2 tablespoons thinly sliced scallions
2 tablespoons roughly chopped basil, plus more basil leaves for garnish

Steps:

  • Bring a pot of well-salted water to a boil over high heat. Cook pasta to al dente according to package instructions.
  • As pasta cooks, put oil in a large skillet over medium. Add garlic. Cook gently without coloring, about 1 minute.
  • Raise heat to medium-high and add shrimp. Season with salt, pepper and red-pepper flakes. Cook, stirring, until shrimp puff and turn pink, 1 to 2 minutes. Add corn and continue cooking until warmed through.
  • Drain cooked pasta and transfer to a warm serving bowl. Pour skillet contents over pasta and toss. Sprinkle with scallions and chopped basil. Garnish with basil leaves.

CORN PUP RECIPES



Corn Pup Recipes image

These are cornbread muffins with a piece of hot dog in the middle. I got this recipe from USA Weekend Newspaper - Nov. 10-12, 2006.

Provided by carlamoose

Categories     Quick Breads

Time 22m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 cup milk
1 egg, beaten with fork
2 tablespoons oil
1/2 cup shredded monterey jack cheese
4 hot dogs, cut into 1 inch pieces

Steps:

  • Preheat oven to 400°F Line muffin pan with paper liners or coat with cooking spray.
  • Stir together cornmeal, flour, sugar, baking powder, salt, chili powder, cumin, and garlic powder. Make a hole in the bottom of the bowl and pour in milk, beaten egg, and oil. Stir just until blended. Fold in cheese.
  • Drop a spoonful of batter into each muffin cup. Place hot dog piece into batter. Fill with enough batter to cover the hot dog (This does not mean drown the hot dog. It means make sure the piece is covered in batter because the batter will rise).
  • Bake 10-12 minutes. Muffins should be lightly browned and clean when toothpick is inserted. Let cool before removing from pan.

Nutrition Facts : Calories 391.9, Fat 19.5, SaturatedFat 7.2, Cholesterol 65.2, Sodium 713.3, Carbohydrate 43.2, Fiber 1.9, Sugar 12.5, Protein 11.7

SHRIMP BAKED WITH CORN, TOMATOES AND CUMIN



Shrimp Baked with Corn, Tomatoes and Cumin image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
1 small onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
Salt and freshly-ground black pepper to taste
2 cups uncooked corn kernels
1 ripe medium-size tomato, seeded, juiced and finely chopped
2 tablespoons lemon juice
1 1/2 pounds large shrimp, shelled and deveined (about 36 shrimp)
1 tablespoon chopped fresh coriander

Steps:

  • Preheat broiler.
  • Melt the butter in a small saucepan. Add the onion and cook until the onion is soft but not brown. Stir in the cumin and ground coriander. Season to taste with salt and pepper.
  • Combine half the butter mixture with the corn kernels and tomatoes and spread this mixture in the bottom of a shallow baking dish with about six cups capacity. Arrange the shrimp in a single layer on the bed of corn and tomato.
  • Add lemon juice to remaining butter mixture. Pour over shrimp.
  • Place dish under a hot broiler and cook until shrimp turn pink and edges begin to brown. Serve at once, sprinkled with chopped coriander.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 1 gram

SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN



Summer Shrimp Scampi With Tomatoes and Corn image

Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.

Provided by Ali Slagle

Categories     dinner, lunch, quick, weekday, seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
1 pint cherry or grape tomatoes
2 cups fresh or frozen corn kernels (from 4 ears)
5 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/4 cup dry white wine
2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
5 tablespoons unsalted butter, cut into 5 pieces
3 tablespoons chopped parsley or chives, or torn basil leaves

Steps:

  • Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  • Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  • Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  • Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  • Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

CORN AND SHRIMP SALAD



Corn and Shrimp Salad image

"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound cooked medium shrimp, peeled and deveined
1-1/3 cups fresh or frozen corn
1/2 cup chopped sweet red pepper
1/2 cup chopped green onions
1 tablespoon cider vinegar
1 tablespoon canola oil
1/2 teaspoon minced fresh basil
1/2 teaspoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt
Dash cayenne pepper

Steps:

  • In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 300 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 471mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

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