After watching Down Home with the Neely’s on Sunday, I decided to post my recipes for BBQ shrimp and corn muffins. Both of these recipes are really, really good.
The shrimp can be made in a disposable aluminum pan to make for easier clean up. Also, use the E Z Peel shrimp as it’s hard to get the shells of if you don’t.
For the corn muffins, you will need a jumbo muffin pan. You can use fresh corn kernels, frozen corn kernels (unthawed), or canned, well-drained corn kernels.
4 lbs. unpeeled large raw shrimp (use E Z Peel)
2 lemons, cut in wedges
2 bay leaves
1 cup butter, melted
1 cup ketchup
1.2 cup Worcestershire sauce
4 garlic cloves, chopped
3 tbsps Old Bay Seasoning
1 tsp dried rosemary
1 tsp dried thyme
French bread (optional)
Place shrimp in a 13×9 pan and top with lemon wedges and bay leaves.
Stir together butter and next 6 ingredients and pour over shrimp.
Bake uncovered at 400º for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves.
Serve with bread and extra lemon if desired.
Jumbo Corn Muffins
1 cup flour
3/4 cup yellow cornmeal
2 tbsps sugar
1 1/2 tsps baking powder
1 tsp salt
1 pinch cayenne pepper
2/3 cup buttermilk
3 tbsps vegetable oil
1 large egg
2/3 cup corn kernels
Heat oven to 450º and grease a jumbo muffin pan with nonstick spray.
Whisk flour, cornmeal, sugar, baking powder, salt and cayenne together in a bowl.
In a small bowl, whisk together buttermilk, oil and egg.
Add buttermilk mixture to the flour mixture and stir until ingredients are just moistened.
Fold in the corn.
Divide batter evenly among muffin cups.
Bake at 400º for 22 minutes or until tops are golden.
Remove pan to wire rack to cool.
Serve warm or at room temperature.