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1
Preheat your oven to 400 F.
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2
In a medium bowl combine the cornmeal, flour, sugar, baking powder, salt, cayenne, and paprika.
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3
In a separate bowl whisk together the egg, milk, vegetable oil and cheese.
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4
Slowly whisk the wet ingredients into the dry ingredients until fully incorporated and mixed.
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5
In a separate bowl toss the shrimp with the Cajun seasoning.
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6
Grease a 24-count mini muffin pan with cooking spray.
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7
Fill the cups about three-quarters full, using half of the batter.
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8
Add one shrimp to each of the cups on top of the cornbread batter.
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9
Bake until a toothpick inserted into center of the muffins comes out clean, about 12 minutes.
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10
Transfer pan to a wire rack, and let muffins cool for 5 minutes.
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11
Turn muffins out of the pan onto a cooling rack.
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12
Repeat with remaining batter.
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13
While cornbread is cooking prepare the aioli.
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14
Roast red peppers on a preheated grill over high direct heat until the peppers look charred and skin is blistered on all sides.
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15
Remove peppers from the grill and immediately place in a bowl and cover with plastic wrap.
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16
Sweat the peppers for 15 minutes.
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17
Then remove the plastic wrap from the bowl, rub skin off of the peppers and remove stems and seeds.
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18
Place peppers in a blender or food processor with mayonnaise, lemon juice, kosher salt and Sriracha.
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19
Blend until smooth.
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20
Serve the roasted red pepper aioli on top or on the side of the Cajun Shrimp Cornbread Bites.
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21
Enjoy!
