Name: Confetti Corn Bread-Crusted Shrimp in Creole Filling
Yield: Makes 6-8 servings
Ingredients: 4 tablespoons unsalted butter; 1 medium onion, chopped; 2 stalks celery, thinly sliced; 1/2 green bell pepper, chopped; 2 cloves garlic, minced; 1 tablespoon Creole seasoning; 2 tablespoons flour; One 14-ounce can diced tomatoes; 1/2 cup tomato sauce; 1 cup chicken broth; 1 bay leaf; 8 ounces bay shrimp; 1/2 cup (1 stick) unsalted butter at room temperature; 2 teaspoons granulated sugar; 2 eggs at room temperature; 1/4 cup peeled and diced mild green chiles, fresh or canned (drained); 1/2 cup corn kernels; 1/2 cup canned cream-style corn; 2 tablespoons finely chopped red bell pepper; 2 tablespoons finely chopped green bell pepper; 1/2 cup all-purpose flour; 1/2 cup yellow cornmeal; 1 tablespoon baking powder; 1/2 teaspoon salt

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Confetti Corn BreadCrusted Shrimp in Creole FillingNoel Barnhurst

I love the taste of buttery corn bread and the texture of the filling and the topping. This is a great dish to eat with soup spoons. For an attractive presentation, spoon generous portions into pretty rimmed soup bowls, or bake in individual casserole dishes or crocks. To save time, make the Creole Filling a day ahead (see Note).

Note

To save time, I like to make the filling a day ahead. Put the cooked shrimp mixture in the casserole dish, wrap in aluminum foil, and refrigerate. When youre ready to serve, preheat the oven to 375°F. Put the covered casserole on a baking sheet and into the oven to warm, about 20 minutes. Meanwhile, make the cornbread topping, spread it over the warm filling, and continue baking until bubbly and golden brown, 40 to 50 minutes.

Recipe notes

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