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Mini Corn Muffins with Cajun Shrimp Salad
Mini Corn Muffins with Cajun Shrimp Salad
A great handheld treat!
- Serves: 6-10
- Meal type: Brunch,Appetizers,Soups/Salads
- Species: Shrimp
Ingredients
- 250 mL cornmeal
- 250 mL all-purpose flour
- 20 mL baking powder
- 10 mL sugar
- 5 mL salt
- 250 mL milk
- 2 eggs, lightly beaten
- 45 mL butter, melted
- 2 mL smoked paprika
- Shrimp Salad:
- 30 mL sour cream
- 30 mL diced roasted red pepper
- 15 mL mayonnaise
- 15 mL chopped fresh chives
- 1 mL smoked paprika
- Salt and pepper
- Mirabel Pacific White Shrimp, Cooked, Peeled & Deveined, Tail-off, 71-90 ct #5809
- 125 mL baby salad greens of your choice
Method
- Mini Corn Muffins: Pre-heat oven to 190°C (375°F). Grease or spray two 12 count miniature muffin pans.
- In a large bowl, combine cornmeal, all-purpose flour, baking powder, sugar and salt.
- In another bowl, whisk together, milk, eggs and butter. Pour over dry ingredients; stir until just moistened.
- Spoon into prepared muffin pans and sprinkle with a pinch of smoked paprika. Bake for 10 to 12 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in pan for 5 minutes. Transfer to rack to cool completely.
- Shrimp Salad: Meanwhile, in a large bowl, combine sour cream, red pepper, mayonnaise, chives, paprika and salt and pepper to taste. Add shrimp and toss to combine.
- Slice the muffins horizontally just under the cap. Place a few salad greens on each muffin base and then divide shrimp mixture equally between the 24 muffins. Place lid back on and insert a decorative pick, if desired. Serve and enjoy!
