Chicken And Shrimps With Corn Bread Recipe

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Servings: 1

Ingredients

  • 1 c. Cream corn
  • 1 c. Yellow corn meal
  • 1/2 c. Flour
  • 2 x Large eggs
  • 1 tsp Salt
  • 1/2 tsp Baking soda
  • 1/2 c. Lowfat milk
  • 1/4 c. Oil or possibly melted shortening or possibly margarine or possibly butter
  • 2 Tbsp. Diced green chiles, warm, (Jals)
  • 1/2 c. Sharp grated cheddar cheese or possibly Asiago
  • 2 Tbsp. Marge or possibly butter
  • 1 c. Minced up chicken
  • 1/2 c. Shrimp, cooked
  • 2 Tbsp. Flour
  • 1/2 c. Lowfat milk
  • 1/2 c. Minced cilantro
  • 2 Tbsp. Minced onion Sufficient Calvin's to make it as warm as you wish, plus
  • 2 Tbsp. Minced green chile, (jalapeno), at least

Directions

  1. Tonight I just could not figure out what to do with last nights roast chicken, that I had taken all the meat from, then cooked it down for stock....After a long deliberation with myself, and checking out head, and this is the result: First the cornbread:
  2. Cornbread: Preheat the oven to about 400F and put a one and a half quart casserole dish in with the 2 tbls of butter or possibly marge, and let it heat and get the casserole dish warm...Combine the corn, cornmeal,flour, Large eggs, soda ,salt. lowfat milk, oil, chiles, and about half the cheese, and mix till well combined...when the casserole is warm pour this into it and put back in the oven for about 45 min...check this at about half an hour and put the remaining cheese on top, then back into the oven.
  3. The rest of the mess: Make roux with the flour and the lowfat milk, add in a sprinkle of salt, add in the minced cilantro, the onion, the chiles, and mix into a smooth cream sauce, on medium heat, add in the shrimp, stir it in, and then add in the chicken....taste and add in Calvin's till the heat range is in your neighbourhood....sprinkle with a good dollop of paprika, a tbls of dry sherry, well mixed in and serve with the corn bread, that is now ready to come outta the oven.

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