Easy and delicious, modified from Rachael Ray's Everyday magazine to make it a little easier. You could also just make the shrimp and sauce to serve over rice, but I recommend trying the flapjacks. The results are a little spicy and a little sweet.

Ingredients

4 serv.

lb shrimp, peeled and deveined↗1 lb
spicy seafood seasoning↗1 1⁄2 teaspoons
(15 ounce) can cream-style corn↗1 can
butter, melted↗4 tablespoons
eggs↗2
sugar↗1⁄4 cup
flour↗1 cup
flour↗2 tablespoons
salt↗1⁄2 teaspoon
baking soda↗1⁄2 teaspoon
olive oil↗4 tablespoons
garlic cloves, chopped↗2
2
green onions, chopped↗3
3
chicken stock↗1 1⁄2 cups

Step-by-step instructions

1
Toss the shrimp with seafood seasoning. Set aside.
2
In a medium bowl, combine the corn, butter, eggs, sugar, 1 cup of flour, salt, and baking soda. Set batter aside.
3
In a large non-stick skillet, heat 2 TBS olive oil and cook shrimp over medium high heat about 2 minutes on each side. Remove shrimp from pan and set aside.
4
In same pan, heat 2 TBS olive oil over medium heat and stir in 2 TBS flour. Cook, stirring constantly, until the mixture is a rich brown color, 3 to 5 minutes.
5
Add the garlic and green onions and cook 2 to 3 minutes.
6
Whisk in chicken stock and boil for 1 minute to thicken.
7
Add in shrimp and cook until shrimp are done. Cover and keep warm.
8
Pour 1/3 cup batter for each flapjack onto hot griddle. Cook until bubbles appear on surface and bottoms are nicely browned. Flip and cook one more minute.
9
Top the flapjacks with the shrimp and sauce.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App