Every week on Top 20 Country Countdown our host Nan Kelley counts down your favorite videos — but when she’s away from the studio, she’s likely to be found in her kitchen, creating healthy, delicious meals. Nan likes to keep it simple, cooking entire meals using only one pan. Her husband, Charlie, lovingly gave her the nickname “One Pan Nan,” and now that’s also the name of her new cookbook [get it HERE!]. We asked Nan to share some of her recipes with us, and this week, it’s Creamy Cajun Corn and Shrimp with Bacon. Check back every other week for a new recipe.
“I love Cajun food. Some of the best food in the world is down in Louisiana. I grew up 90 miles from New Orleans and have family down there, so Cajun/Creole food is a big part of our staple of dishes. This one pan recipe is full of flavor, fresh ingredients and is quick and easy. I love the fresh corn in it. You can put shrimp, salmon, fish or, for a really authentic Cajun experience, crawfish, in this dish, and it will be so good. Serve it with crunchy French bread with garlic butter on top, and enjoy a little bit of the Big Easy wherever you are!”
Creamy Cajun Corn and Shrimp with Bacon
1-2 tablespoons butter
salt and pepper to taste
1 pound of shrimp, peeled and deveined
6 slices bacon, coarsely chopped
8 ounce package tomato trinity mix (fresh diced tomatoes, onions and bell peppers)
3 ears fresh corn, husks and silks removed
1 tablespoon blackening seasoning
1/2 cup half-and-half
1 tablespoon chives, chopped (for garnish)
Season shrimp with salt and pepper to taste, and sauté in butter in a large sauté pan over medium-high heat. Shrimp will turn pink when done, about 2-3 minutes. Remove from pan and cover to keep warm. Cut bacon into small pieces and add to the same pan. Cook 3-4 minutes or until crisp. Drain bacon fat, reserving one tablespoon in pan. Stir in trinity mix and cook for 2-3 minutes or until soft. Slice kernels off the corn cobs, scraping the cobs with the back of the knife to release remaining juices. Transfer corn to a mixing bowl, add blackening seasoning and half-and-half. Stir to mix. Pour corn mixture into pan and reduce heat to medium-low. Cook for 3-4 minutes, stirring frequently. Add shrimp back to the pan and stir to combine. Serve immediately, topping each serving with chives, if desired.