Spicy Shrimp with Bacon & Jalapeño Cornbread

Cornbread has always been a favorite of mine, but I’ve only ever made it using the recipe on the cornmeal packaging. This time was no different except that I added in two spicy jalapeños. I kept the seeds in there with them to keep it nice and spicy, but you can feel free to remove them if that’s a little too much heat for you.

To go along with the bread, I made a spicy shrimp dish. When I was thinking this all up, it was getting pretty spicy and I realized that I would need something to cut through that. Bacon. The answer is always bacon. Originally, I planned to use half the package, but then thought “oh what the hell” and threw in the whole thing. Delicious.

Spicy Shrimp with Bacon & Jalapeño Cornbread

For the Shrimp:

  • 1 pound bacon, cut into 1/2″ pieces
  • 1 medium yellow onion, diced
  • 1 large green chili, diced
  • 1/2 cup vegetable stock
  • 1″ piece ginger, grated
  • 1 pound shrimp, peeled and deveined
  • salt and pepper, to taste

For the Cornbread:

  • 1 cup flour
  • 1 cup cornmeal
  • 2/3 cup sugar
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 egg, beaten
  • 1 cup milk
  • 1/3 vegetable cup oil
  • 1 red jalapeño, minced
  • 1 green jalapeño, minced

Preheat your oven to 400 degrees.

Comine all of the dry ingredients in the cornbread in a large bowl. Add in the wet ingredients and whisk thoroughly until it the batter is well mixed. Add in the peppers and give another good stir. Pour into a lightly greased 9 x 9 baking dish and bake for 20-25 minutes until the bread is golden brown. To test the bread, insert a knife or toothpick straight down in the center, and then pull straight up. If it comes out clean, it’s ready.

While the bread is baking, get a large skillet over medium-high heat. Peel and clean your shrimp and set aside in a bowl with some salt and pepper. Once the pan is hot, add the bacon and cook until it reaches your desired level of crispiness. Set the bacon aside on a paper towel to drain.

There will be a lot of bacon fat in the skillet at this point; discard all but 2-3 tablespoons. In the remaining bacon fat, saute the onion and chili pepper until they are softened, about 5-7 minutes. Deglaze the pan with the vegetable stock and add in the ginger and shrimp. Continue to saute for another 2-3 minutes until the shrimp is pink and cooked through. Serve up nice and hot with plenty of butter for your bread!


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