Ingredients
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1 lb shrimp, peeled and deveined
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1 1/2 teaspoons spicy seafood seasoning
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1 (15 ounce) can cream-style corn
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4 tablespoons butter, melted
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2 eggs
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1/4 cup sugar
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1 cup flour
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2 tablespoons flour
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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4 tablespoons olive oil
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2 garlic cloves, chopped
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3 green onions, chopped
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1 1/2 cups chicken stock
Instructions
- Toss the shrimp with seafood seasoning. Set aside.
- In a medium bowl, combine the corn, butter, eggs, sugar, 1 cup of flour, salt, and baking soda. Set batter aside.
- In a large non-stick skillet, heat 2 TBS olive oil and cook shrimp over medium high heat about 2 minutes on each side. Remove shrimp from pan and set aside.
- In same pan, heat 2 TBS olive oil over medium heat and stir in 2 TBS flour. Cook, stirring constantly, until the mixture is a rich brown color, 3 to 5 minutes.
- Add the garlic and green onions and cook 2 to 3 minutes.
- Whisk in chicken stock and boil for 1 minute to thicken.
- Add in shrimp and cook until shrimp are done. Cover and keep warm.
- Pour 1/3 cup batter for each flapjack onto hot griddle. Cook until bubbles appear on surface and bottoms are nicely browned. Flip and cook one more minute.
- Top the flapjacks with the shrimp and sauce.