Thanksgiving Shrimp & Cornbread Muffins
This post is brought you to on behalf of the Grain Foods Foundation, however all opinions are entirely my own.
In case you didn’t know it, Thanksgiving is in 10 days. I reminded you yesterday that we had only 11 days left, but I’m thinking I’ll post each day and count it down for you. Oh, who am I kidding I probably couldn’t post everyday for the next 10 days if I wanted to. But what I can do is share these most delicious Thanksgiving Shrimp & Cornbread Muffins to go with that gumbo you might be pulling out since the weather has decided to just zoom on by Fall and go directly into Winter.
Y’all, what the heck?
And it’s only November!
Traditionally, in the past, if my family was serving turkey and ham for Christmas then we had gumbo for Thanksgiving. Sometimes, it would swap just so you didn’t get too complacent with thinking that you were getting gumbo every Thanksgiving. And I guess it’s safe to say that sometimes you got turkey and ham for BOTH Thanksgiving and Christmas, but lately it’s been following the gumbo/turkey swap.
Nevertheless, it’s always a good time for gumbo when the temperatures begin dropping. There is nothing more soothing and satisfying when coming in from out of the cold than a piping hot bowl of gumbo.
Serve these Shrimp & Cornbread Muffins alongside your gumbo and get ready to win over your family members.
Moist and sweet with a hint of a spicy kick, they are the perfect side for your meal.
Made with Martha White cornbread and muffin mix, they couldn’t be easier to whip up and between the enriched flour in the muffins and the rice in the gumbo you’re all set with your daily serving of grains.
Did you know that while taking up the largest area on the food pyramid, enriched grains, such as white bread and rolls, tortillas, rice, pasta and cereals, are also fortified with three major B vitamins (niacin, thiamin and riboflavin), iron and the B vitamin folic acid? These elements are critical in the prevention of some birth defects. In fact, enriched flour contains twice as much folic acid as its whole grain counterpart, making enriched grains the largest source of folic acid in the diets of most Americans.
I think there’s so much controversy over grains and gluten and how much to have or not to have, that it was a wealth of knowledge perusing the Grains For Your Brain website for any concerns. For me, with no known sensitivities to gluten, I shall continue to enjoy my muffins.
And enjoy I did!
I may have eaten more than my appointed share of the Shrimp & Cornbread Muffins, but it’s the holidays and I’m of the philosophy that its the season of indulging.
Just don’t mention New Year’s resolutions around me. It’s waaaaay too early to begin thinking of those.
Originally inspired by the muffins featured in this month’s Louisiana Cookin’ magazine, I made a couple of adaptations to make the muffins a little easier and modified with what I had on hand. The original recipe calls for all-purpose flour and equal parts yellow corn flour and cornmeal. I had neither so I substituted with a sweet cornbread muffin mix I had on hand.
- 2 tbsp unsalted butter
- 1/2 pound large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 tsp salt, divided
- 1/4 tsp ground black pepper
- 2 tbsp finely chopped chives
- 1 tsp Cajun seasoning
- 1 1/2 cup sweet yellow cornbread & muffin mix (I used Martha White)
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 4-5 sliced jalapeño peppers, chopped
- 2 large eggs
- 3/4 cup whole buttermilk, well-shaken
- 2 tbsp melted unsalted butter, slightly cooled
- Preheat oven to 350 degrees. Spray a 12-cup muffin pan with non-stick baking spray and set aside.
- In a large skillet, prepare the shrimp. Melt the 2 tbsp of butter over medium-high heat and add the shrimp; cooking for about 2-3 minutes on each side. Add the garlic, 1/4 tsp of salt, pepper and cook about a minute more. Remove from heat and once slightly cooled, chop the shrimp and place into a bowl combining the shrimp with the chives and cajun seasoning. Set aside in the refrigerator for about 20 minutes so that the seasoning can set.
- In a large bowl, whisk together cornmeal, sugar, baking powder, baking soda, jalapeños, and remaining salt. In a small bowl, whisk eggs until frothy and add to the flour mixture, mixing just until combined.
- Divide the batter among muffin cups, starting with 1/4 cup batter per cup. Place a heaping teaspoon of shrimp mixture into the center of each corn muffin. Bake 10-12 minutes and remove from oven. Add more shrimp mixture to the center of each muffin (about 1 tbsp this time) and return to oven and bake until a toothpick inserted into the center comes out clean. The edges of the muffins should be golden brown. Only about 2-4 minutes longer. Allow the muffins to cool in the muffin tin for about 10 minutes. Using a small silicone spatula run the spatula along the edges of the muffins and carefully remove them from the pan. Serve immediately and while still warm.
Do you already have your Thanksgiving menu planned?
Don’t forget it’s happening in 10 days whether you like it or not!