Confetti Corn Bread-Crusted Shrimp in Creole Filling

October 8, 2009 8:06 AM

I've been a bit stressed out lately. To make a long story short, my car was rear-ended and totaled, the insurance company tried to screw me over, I finally bought another car (despite the fact that I still don't have the settlement check) and two days later the check engine light came on. The good news is that my brother, Evan, is a life saver when it comes to fixing cars, and although the whole ordeal is not quite over, in the end I'll have a slightly newer version of my old car (albeit with many more miles on it) and some cash left over to get Evan a great thank you gift.

So, when I'm stressed out, my brain sort of shuts down. This is not ideal. It's hard to get things done when my brain refuses to operate. And dinner? My usual method of winging it has left much to be desired, so last night I did something I haven't done in quite a while - I followed a recipe.

I found this on Epicurious and it sounded perfect for this chilly, windy day. A warm, spicy, tomato-based shrimp stew poured into a baking dish, topped with pepper-flecked cornbread, then baked until golden. Definitely a keeper. I must have missed the green chiles when I scanned the recipe, so I just substituted extra green pepper, and instead of the small bay shrimp the recipe called for, I used regular shrimp and chopped them up a bit.

Adapted from Epicurious.com
Makes 6-8 servings

Creole Shrimp Filling

4 tbsp unsalted butter
1 medium onion, chopped
2 stalks celery, thinly sliced
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 tbsp Creole seasoning (I used this recipe)
2 tbsp flour
14-oz can diced tomatoes
1/2 cup tomato sauce
1 cup chicken broth
1 bay leaf
8 oz shrimp, thawed if frozen, and chopped

Topping

1/2 cup (1 stick) unsalted butter at room temperature
2 tsp granulated sugar
2 eggs at room temperature
1/2 cup corn kernels (I used frozen)
1/2 cup canned cream-style corn
2 tbsp finely chopped red bell pepper
1/2 green bell pepper, finely chopped
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp salt

To prepare the filling, melt the butter in a large sauté pan or skillet over high heat. Add the onion, celery, and green bell peppers. Cook until the vegetables are tender, about 3 minutes. Stir in the garlic and Creole seasoning, and cook until the garlic is fragrant, about 1 minute. Sprinkle the flour over the vegetables and stir constantly, about 2 minutes, until slightly thickened. Add the diced tomatoes, tomato sauce, chicken broth, and bay leaf. Stir and bring to a simmer. Add the shrimp and simmer until cooked through. Keep warm while preparing the topping.

Preheat the oven to 375°F.

To prepare the topping, put the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed until light and fluffy, about 2 minutes. Incorporate the eggs one at a time and mix until smooth. Add the corn, red and green bell peppers, flour, cornmeal, baking powder, and salt. Mix on low speed until the mixture forms a soft batter.

Pour the warm filling into an 8x8" baking dish and carefully dollop the corn bread batter over the filling. Spread the batter smoothly across the top of the casserole, forming a thin layer. Place the baking dish on a baking sheet in the center of the oven. Bake until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes. Remove from the oven to a cooling rack. Serve immediately.