CORNBREAD WITH SPICED SAUTÉED SHTIMP

Cornbread with Spiced Sauteed Shrimp
Serves 2 as entrée or 4 as appetizer

2 tablespoons vegetable oil
4 2-inch squares jalapeño cornbread
12 large Louisiana shrimp, peeled and deveined
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup shaved purple onion
6 tablespoons Spiced Compound Butter (recipe follows)
4 tablespoons prepared aioli


Spiced Compound Butter
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
1 stick butter, softened

Heat oil in a skillet over medium heat. Add shrimp, salt, pepper, and purple onion; sauté 3 to 5 minutes or just until the shrimp turn pink. Remove from heat, add 6 tablespoons Spiced Compound Butter; stir until butter melts.

Divide shrimp, onions, and butter sauce evenly atop squares of cornbread; top each with a dollop of aioli.

Spiced Compound Butter

Combine all spices. Add butter; whisk until well combined. Using a rubber spatula, scrape butter mixture onto plastic wrap; form the butter inot a 6-inch log. Roll the log into a cylinder and twist the ends of the plastic so that the cylinder is sealed. Chill at least 2 hours.

Jalapeno Cornbread
Serves 8

1½ cups cornmeal
1/2 cup all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk
1/4 cup olive oil
3 jalapeno peppers, seeded and finely chopped 

In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-inch square baking pan.

Bake at 400˚F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges.
Serve warm.

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