Chili Shrimp with Corn Spoon Bread

  • ½ cup butter, melted
  • 2 eggs, beaten
  • 1 (8.5 ounce) package dry corn bread mix
  • 2 cups frozen corn, thawed
  • 1 (14.75 ounce) can creamed corn
  • 1 cup sour cream
  • 1 lb. large shrimp, peeled and deveined
  • ¼ cup chili crisp

Preheat the oven to 350° F and lightly grease a 9x9-inch baking dish.

In a medium bowl, combine the butter, eggs, corn bread mix, whole and creamed corn, and sour cream. Spoon the mixture into the prepared baking dish.

Bake the spoon bread for 45 minutes in the preheated oven or until the top is golden brown.

When there is about 10 minutes remaining in your bake cycle, place the shrimp and chili crisp in a medium nonstick skillet and toss to coat the shrimp in the oil. Turn the burner to medium-high heat and sauté the shrimp until they are completely pink. Remove from the heat and keep warm.

Serve the shrimp over the warm spoon bread.

  • Yields: 12 servings
  • Preparation Time: 20 minutes

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