SWEET & SPICY CONFETTI WILD AMERICAN SHRIMP AND CORNBREAD POPS

Carol McLaughlin

Plattsmouth, NE

24 medium Wild American Shrimp, peeled & deveined with tails

3 tablespoons melted butter, divided
1 - 8.5 oz. package corn muffin mix
1 tablespoon brown sugar
1 egg, beaten
1/3 cup milk
1/8 teaspoon cayenne pepper
1/4 cup seeded and finely diced red bell pepper
1 medium jalapeno pepper, seeded and finely diced
2 green onions, white and green parts, thinly sliced
Garnish - freshly chopped parsley, optional

In a large skillet, saute shrimp in 1 tablespoon of the melted butter over medium high heat for 2-3 minutes or just until it turns pink.  Remove from heat and set aside.  In a mixing bowl, combine contents of muffin mix with brown sugar.  Add beaten egg, remaining melted butter and milk and stir to combine.  Stir in cayenne pepper, red bell peppers, jalapeno and green onion.  Spray 24 mini muffin pan cups with cooking spray.  Place one shrimp in each cup, tail up.  Spoon cornbread batter into each cup; cups should be about 3/4 full.  Jiggle each shrimp by the tail to allow batter to coat and complete surround the shrimp.  Leave tail sticking up.  Bake 12-15 minutes at 400 degrees until light golden brown on top.  Cool for several minutes, then remove from muffin pans and arrange on serving platter.  Sprinkle with fresh chopped parsley if desired.  Makes 24 appetizers, approximately 6 servings.