SHRIMP CORNBREAD MINI-MUFFINS & RED PEPPER AIOLI

SHRIMP CORNBREAD MINI-MUFFINS & RED PEPPER AIOLI image

Yield 24 units

Number Of Ingredients 16

Muffins:
Packaged Cornbread Mix
1/2 cup Shredded Cheddar Cheese
1 pound Medium Shrimp, peeled, deveined, then diced
3 Tablespoons Cajun Seasoning (or a mixture of Salt, Cayenne Pepper and Garlic Powder to taste)
1 large shallot, minced
1/4 stick butter
1 clove garlic, minced
8 green onions, minced
Roasted Red Pepper Aioli:
2 whole Red Bell Peppers
3/4 cup Mayonnaise
½ Whole Lemon, Juiced
½ Teaspoons Kosher Salt
2 Tablespoon Sriracha
3 Bird's Eye (Thai) Chili Peppers

Steps:

Preheat oven to 400 F. Prepare cornbread mix according to directions on the package. Blend the cheese with the cornbread mix. Peel clean and dice the shrimp. Then, in a separate bowl toss the shrimp with the Cajun seasoning. Saute onion in butter until tender. Add garlic, shrimp, and seasonings. Cook over low heat for 15 minutes. Add green onions. Cook for five minutes. Prepare cornbread mix according to the directions on the package. Add shrimp mixture, stir well. Bake at 350°F for ten minutes. Grease a 24-count mini muffin pan with cooking spray. Fill the cups about three-quarters full, using half of the batter. While cornbread is cooking prepare the aioli. Roast red peppers on a preheated grill over high direct heat until the peppers look charred and skin is blistered on all sides. Remove peppers from the grill and immediately place in a bowl and cover with plastic wrap. Sweat the peppers for 15 minutes. Then remove the plastic wrap from the bowl, rub skin off of the peppers and remove stems and seeds. Place peppers in a blender or food processor with mayonnaise, lemon juice, kosher salt, Sriracha and Thai chilis. Blend until smooth. Serve the roasted red pepper aioli with the Cornbread Mini-Muffins.