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Spicy Cajun Shrimp and Corn Chowder

Spicy Cajun Shrimp and Corn Chowder

A delicious recipe with a kick inspired by "Sandra Brown's White Hot."
Ingredients for Homemade Cajun Seasoning (Makes 2/3 cup)
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon kosher salt
  • 2 tablespoons paprika
  • 1 teaspoon red pepper flakes
Spicy Cajun Baked Shrimp (Serves 4)
  • 1.5 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning – homemade or your favorite store bought
  • 1⁄2 teaspoon brown sugar (optional- we’re off sugar so I left the sugar out)
  • Fresh parsley for garnish (optional)
Ingredients for Corn Chowder (serves 4-6)
  • 4 ears corn, shucked and steamed
  • 2 large red potatoes, peeled and chopped
  • 3 tablespoons coconut oil (or olive oil)
  • 1 large white onion
  • 5 large cloves garlic, minced
  • 3 large carrots, peeled and chopped
  • 3 large stalks celery, chopped
  • 1 large red bell pepper, cored and chopped
  • 1-1⁄2 teaspoons sea salt
  • 2 teaspoons Cajun seasoning
  • 1⁄2 teaspoon paprika
  • 1⁄4 teaspoon ground cumin
  • 2/3 cup full-fat canned coconut milk
  • 2 cups water


Directions for Cajun Seasoning

1. Stir all ingredients in a small bowl until well combined. Store in an airtight container at room temperature.

Directions for Cajun Shrimp

1. Preheat oven to 350.

2. Line baking sheet with foil and lightly coat foil with oil.

3. Mix together cajun spices and sugar.

4. Toss shrimp with the olive oil and place on skewer or spread on the lightly oiled baking sheet.

5. Sprinkle shrimp with seasoning (both sides)

6.Bake until the shrimp curl up and turn pink, about 10-15 minutes.

Directions for Corn Chowder

1. Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes.

2. Use tongs to remove corn from the boiling water and place on a cutting board.

3. Chop one of the red potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes and reserve 1⁄2 for blending.

4. While the potato is cooking, sauté the rest of the vegetables. Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and sauté, stirring occasionally, until vegetables have softened, about 10 minutes.

5. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water to the blender, and blend until completely smooth. This may take two or three rounds of blending.

6. Add the remaining corn kernels to the pot with the sautéed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.

7. Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.

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