E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Roasted Red Pepper Cornbread Wedges & Shrimp Diablo Sauce Teresa Ralston | May 26, 2023 Cornbread wedges are a true classic, maybe because a wedge pan gets every little corner of the cornbread extra crispy. Here, Teresa Ralston adds something delightfully devilish to the mix: roasted red peppers and a spicy shrimp diablo sauce. Teresa competed in the 2023 National Cornbread Cook-off with this recipe. Level Advanced Prep Time 15 minutes Cook Time 25 minutes Serves 4-8 Cook it With Our Cast Iron Wedge Pan Ingredients Shrimp Diablo Sauce 2 tablespoons vegetable oil 1 tablespoon unsalted butter ½ cup finely minced sweet onion 1 tablespoon garlic paste 1 pound jumbo shrimp, peeled, deveined and tails removed 2 tablespoons Dijon mustard 1½ cups chicken stock 1 cup heavy cream 1 teaspoon crushed red pepper ¼ teaspoon salt ¼ cup chopped fresh basil Roasted Red Pepper Cornbread Wedges Nonstick cooking spray 1¼ cups buttermilk cornbread mix ½ cups buttermilk 1 egg 1 tablespoon vegetable oil ½ teaspoon salt ¼ teaspoon cayenne 1 cup chopped roasted red pepper ½ cup corn kernels ¼ cup grated parmesan cheese 2 tablespoons chopped fresh basil Garnish Fresh basil sprigs 2 tablespoons freshly grated parmesan cheese ¼ cup finely diced fresh red bell pepper Directions Preheat the oven to 400˚ F. Make the Shrimp Diablo Sauce. Heat oil and butter in a 10.25 inch cast iron skillet. Add onion and saute until softened. Stir in garlic paste and cook for 1 minute. Add shrimp and cook until done, about 2 to 3 minutes. Remove shrimp to a platter and keep warm. Add Dijon to the skillet. Stir in chicken stock and cook for 5 minutes, scraping bits from pan into sauce. Add cream. Cook over medium heat until mixture is reduced and thickened, stirring frequently. Add crushed red pepper, salt, cooked shrimp and basil. Prepare the roasted red pepper cornbread wedges. Spray the wedge pan with cooking spray and place in the oven for 6 to 7 minutes. Meanwhile, stir cornbread mix, buttermilk, egg, vegetable oil, salt, and cayenne together. Stir in roasted red pepper, corn kernels, parmesan, and basil. Divide batter among pan wedges filling about 3/4 full. Bake for 16 to 20 minutes or until the edges are golden and cornbread is done. To serve, cut each wedge in half horizontally. Top with Diablo Shrimp Sauce and garnish with basil sprig, parmesan and diced red bell pepper as desired. Contributed By: Teresa Ralston Teresa Ralston lives in New Albany, Ohio and competed in the 2023 Cornbread Cook-off with these spicy, savory, shrimpy wedges. Learn more about the National Cornbread Festival and the Lodge National Cornbread Cook-off here! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Old Fashioned Infused Pork Belly View recipe Creamy Shrimp & Corn Pasta View recipe Stir-Fried Pork with Peanut Ramen Noodles View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Roasted Red Pepper Cornbread Wedges & Shrimp Diablo Sauce Teresa Ralston | May 26, 2023 Cornbread wedges are a true classic, maybe because a wedge pan gets every little corner of the cornbread extra crispy. Here, Teresa Ralston adds something delightfully devilish to the mix: roasted red peppers and a spicy shrimp diablo sauce. Teresa competed in the 2023 National Cornbread Cook-off with this recipe. Level Advanced Prep Time 15 minutes Cook Time 25 minutes Serves 4-8 Cook it With Our Cast Iron Wedge Pan Ingredients Shrimp Diablo Sauce 2 tablespoons vegetable oil 1 tablespoon unsalted butter ½ cup finely minced sweet onion 1 tablespoon garlic paste 1 pound jumbo shrimp, peeled, deveined and tails removed 2 tablespoons Dijon mustard 1½ cups chicken stock 1 cup heavy cream 1 teaspoon crushed red pepper ¼ teaspoon salt ¼ cup chopped fresh basil Roasted Red Pepper Cornbread Wedges Nonstick cooking spray 1¼ cups buttermilk cornbread mix ½ cups buttermilk 1 egg 1 tablespoon vegetable oil ½ teaspoon salt ¼ teaspoon cayenne 1 cup chopped roasted red pepper ½ cup corn kernels ¼ cup grated parmesan cheese 2 tablespoons chopped fresh basil Garnish Fresh basil sprigs 2 tablespoons freshly grated parmesan cheese ¼ cup finely diced fresh red bell pepper Directions Preheat the oven to 400˚ F. Make the Shrimp Diablo Sauce. Heat oil and butter in a 10.25 inch cast iron skillet. Add onion and saute until softened. Stir in garlic paste and cook for 1 minute. Add shrimp and cook until done, about 2 to 3 minutes. Remove shrimp to a platter and keep warm. Add Dijon to the skillet. Stir in chicken stock and cook for 5 minutes, scraping bits from pan into sauce. Add cream. Cook over medium heat until mixture is reduced and thickened, stirring frequently. Add crushed red pepper, salt, cooked shrimp and basil. Prepare the roasted red pepper cornbread wedges. Spray the wedge pan with cooking spray and place in the oven for 6 to 7 minutes. Meanwhile, stir cornbread mix, buttermilk, egg, vegetable oil, salt, and cayenne together. Stir in roasted red pepper, corn kernels, parmesan, and basil. Divide batter among pan wedges filling about 3/4 full. Bake for 16 to 20 minutes or until the edges are golden and cornbread is done. To serve, cut each wedge in half horizontally. Top with Diablo Shrimp Sauce and garnish with basil sprig, parmesan and diced red bell pepper as desired. Contributed By: Teresa Ralston Teresa Ralston lives in New Albany, Ohio and competed in the 2023 Cornbread Cook-off with these spicy, savory, shrimpy wedges. Learn more about the National Cornbread Festival and the Lodge National Cornbread Cook-off here! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Old Fashioned Infused Pork Belly View recipe Creamy Shrimp & Corn Pasta View recipe Stir-Fried Pork with Peanut Ramen Noodles View recipe
