Creole Broiled Shrimp and Baby Corn
Published May 2, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil
- 4tablespoons butter (½ stick) salted or unsalted, cut into ½-inch pieces
- 1pound large shrimp, peeled and deveined, with or without tails
- Salt and black pepper
- 1(14- to 15-ounce) can whole baby corn, drained and rinsed
- ½lemon, cut in half crosswise
- 2teaspoons Creole seasoning (see Tip)
- Boiled potatoes or crusty bread, for serving
Nutritional analysis per serving (4 servings)
442 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 27 grams protein; 741 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange two racks in the oven – one in the middle and one at the top, 4 to 5 inches from the broiler heat source. Heat the oven to broil (on low if possible). While the oven is heating, add the olive oil and butter to a 9- by 13-inch broiler-safe casserole dish and place the dish in the oven on the middle rack to melt the butter. When the butter has melted, remove the dish from the oven and set it aside.
- Step 2
Rinse the shrimp and pat them dry. Season the shrimp lightly with salt and pepper. Arrange the shrimp, baby corn and lemon in a single layer, if possible, in the casserole dish.
- Step 3
Place the casserole dish on the top rack of the oven and broil for 4 minutes. Remove the dish and set it on the counter for an additional 3 to 4 minutes. (The residual heat from the oil will continue to cook the shrimp.)
- Step 4
Sprinkle the Creole seasoning on top and stir the shrimp and baby corn to coat with the oil. Check that the shrimp are cooked through and opaque throughout. If the undersides are not yet cooked through, return to the broiler until cooked through, 1 to 2 minutes more. Squeeze the lemon juice on top. Enjoy warm with boiled potatoes or crusty bread.
- Different brands of Creole seasoning have differing amounts of salt. Use additional salt if needed.
Private Notes
Comments
Made this for dinner on 5/24/24. Look for canned baby corn in the “Asian” aisle if your grocer does not stock it with other canned veggies. That’s where I found mine. Followed recipe exactly using 26-30 count frozen shrimp I thawed in a big bowl of cold water in which I had dissolved 2g of diamond crystal kosher salt. The salt keeps the shrimp plump and firm according to Chef Fabio, and it seemed to work for me. Used a Badia Cajun spice mix that is low on salt to compensate. Tasted great!
Almost burnt down my kitchen while making this but it was absolutely worth it! For anyone who like me has an older oven, I‘d recommend making it in a pan rather than in the oven to avoid darting flames, firealarms and the incessant knocking of concerned neighbors. Would totally do it again though.
Rice! This recipe screams for rice! Creole seasoning and potatoes? Please….. Delish, probably regardless of what carb you use, but rice was superb to absorb all those broiling leftover juices.
This was good but a bit complicated. I actually used fresh frozen un-cobbed corn, and some small cooked potatoes cut in half, on the sheet pan.
Made this with fresh corn cut off the cob and it was delicious. Used a New England crab boil spice profile instead, which seemed to go better with the potatoes. Would definitely make this one again!
Trader Joe's sells fresh baby corn.
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