crevettes panées purée maïs
30 minutes • Entrance for 2

Breaded Shrimps and Corn Purée

Delicious breaded shrimp seasoned with our Cajun Mardi Gras spices served with mashed corn enhanced with our Cayenne hot sauce and bourbon. Served with crumbled cooked bacon, green onions and chives. A Louisiana classic that will succeed every time!


  • 1 cup breadcrumbs
  • 3 tbsp. Cajun Mardi Gras spices
  • 12 large shrimp
  • 1 cup of flour
  • 2 eggs
  • 1 can corn kernels (341 ml)
  • 2 tbsp. tablespoon of butter
  • 1 French shallot, finely chopped
  • 1 C. cayenne hot sauce
  • 1 oz bourbon (optional)
  • 1/4 cup of 35% cooking cream
  • Salt and pepper to taste
  • 4 slices of bacon, cooked and crumbled
  • Chopped chives to serve


  1. In a pan, brown the French shallot with the butter, deglaze with the bourbon and add the corn kernels.
  2. Add Cajun Mardi Gras spices and continue cooking over high heat for about 5 minutes.
  3. Place in a blender, add cream and cayenne hot sauce and blend until creamy puree.
  4. In three different bowls, add the flour, eggs (mixed well) and breadcrumbs mixed with Cajun Mardi Gras spices.
  5. Individually, dip the shrimp in the flour, eggs and then the breadcrumbs. Cook the shrimp in the Air Fryer at 390°F for about 7-8 minutes.
  6. Serve the shrimp over the corn puree and sprinkle with bacon, green onions and chives.

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