Cajun shrimp cornbread

Cajun shrimp cornbread

Shrimp and corn are a natural combination. Shrimp and grits and shrimp and corn bisque are already staples in my home. My shrimp cornbread is basically like shrimp and grits in casserole form. Savory, a little spicy, and packed with shrimp, it's a meal in itself or an impressive side dish. 

Cajun shrimp cornbread

4 T butter

2 eggs

1 can Rotel diced tomatoes and chiles

2 t Tony Chachere's Creole Seasoning

1 t garlic powder
1 t Worcestershire (optional)
1/2 t crab boil (optional)

~12 oz raw small or medium shrimp

1 bell pepper, any color, small dice
5 green onions (about 1/2 bunch), thinly sliced

1 2/3 cup cornmeal

1/3 cup grated Parmesan cheese

1 1/4 t baking soda

You'll need a 12" cast iron skillet or a 9 X 13 pan. Preheat oven to 375. If using a cast iron skillet, place the pan in the oven to preheat and melt the butter. Otherwise, melt the butter separately.

In a large mixing bowl, briefly beat eggs. Add Rotel and seasonings and stir. Mix in shrimp and any remaining juice in packaging, bell pepper, green onions, and melted butter. Stir in remaining ingredients. 

Transfer to pan and bake for 45 minutes, until set in the middle and slightly browned on the edges. Serves 6.