Never miss a recipe again

Sign up to our Newsletter to receive FREE Healthy World Cuisine Recipes and Fun and Easy Tips for Healthy Living.

  • We hate SPAM and promise to keep your email address safe.

Cajun BBQ Tower of Love

Jalapeno Cornbread with Cajun Shrimp and Salsa

Lets have a little fun and start grilling and chilling. The weather is mild and is time to entertain with family and friends out on the barbecue (BBQ). I have a great little recipe coming your way and a giveaway too!

Jalapeno Cornbread with Cajun Shrimp and Salsa

When the weather gets warmer, it only seems natural to want to be outdoors and enjoy the rays. Build your family and friends a BBQ tower of love with grilled sweet and spicy jalapeño cornbread, topped off with some of the delicious zesty grilled corn and pineapple salsa and then topped with tender, succulent Cajun lime shrimp. This dish is perfect for entertaining around the grill.

Jalapeno Cornbread with Cajun Shrimp and Salsa

I made an egg free, lactose free and gluten-free Jalapeño Cornbread with Cajun spices that was super moist and delicious. I can't believe gluten-free can be so good.

Jalapeno Cornbread with Cajun Shrimp and Salsa

I then cut out a few slices of the baked Jalapeño Cornbread and put them on the grill to get nice and toasty on the outside and warm and moist on the inside. I swear I could have made a meal out of just that...

Jalapeno Cornbread with Cajun Shrimp and Salsa

I then marinated my shrimp in Cajun Seasoning, lime, olive oil and cilantro and put them on the grill until they were just perfectly rosy pink.

Jalapeno Cornbread with Cajun Shrimp and Salsa

I should have anticipated this particular problem, as a mother of hungry boy teenagers, but for some reason I only purchased about a 2.0 pounds of shrimp. I know, I know!!! What was I thinking?!?! For some strange reason I was under the impression that 2.0 pounds of shrimp should be more than enough to feed a family of four.

Jalapeno Cornbread with Cajun Shrimp and Salsa

The "usual math" for determining how much shrimp to serve at a meal is about 1/2 pound of shrimp per person as a main. This math is not accurate for hungry teenagers, it is not anywhere even in the ballpark. I did manage to get in there a fetch off a few delicious Cajun lime shrimp for myself.  I have learned my lessons the hard way but I always serve up my small plate of food first and hide it in the kitchen before feeding the hungry boys. These Cajun lime shrimp were perfectly seasoned and juicy.

Jalapeno Cornbread with Cajun Shrimp and Salsa

I finished off the corn on the cob on the grill and slathered them with a little butter, Cajun seasoning and lime zest.

Jalapeno Cornbread with Cajun Shrimp and Salsa

I grilled my pineapple until they had nice little grill marks and the sweet flavour intensified.

Jalapeno Cornbread with Cajun Shrimp and Salsa

I made a very delicious salsa with grilled pineapple, grilled corn on the cob, red peppers, onion, cilantro, lime and of course more of that delicious Cajun seasoning. I really enjoyed this fun and easy salsa. Grilling the pineapple and the corn really made the flavours come out and it is slightly sweet, slightly spicy, slightly tart and delicious. This salsa would be great with fish, chicken or any type of TEX MEX meal.

Jalapeno Cornbread with Cajun Shrimp and Salsa

I then built the tower of love starting with my grilled Jalapeño Cornbread on the bottom of the plate, then I topped it off with some of the delicious zesty grilled corn and pineapple salsa and then topped the whole plate off with the Cajun lime shrimp.

Jalapeno Cornbread with Cajun Shrimp and Salsa

The inspiration for this dish was Chef Lenny. Chef Lenny and I are Foodie Facebook buddies. I always love keeping in touch with him as he is a big avid fisherman and he posts the pictures of his catches of the day. One day, I was commenting on how delicious one of his meals looked with lots of fresh seafood and Cajun spices and how my boys put Cajun seasoning on everything, I mean everything.... like macaroni and cheese, eggs, soups, chicken, fish, and even popcorn. Hey don't knock the popcorn idea until you tried it. It is quite nice.

Jalapeno Cornbread with Cajun Shrimp and Salsa

I did not realise this at the time but in addition to being a chef, Chef Lenny also has his own seasoning brand called "Chef Lenny's Seasoning Original Cajun Style". How fun is that!

Jalapeno Cornbread with Cajun Shrimp and Salsa

My boys starting using Chef Lenny's Cajun seasoning on everything. Before my boys polished off the bottle, I decided to make my Jalapeño Cornbread with BBQ Cajun Lime Shrimp and Pineapple Corn Salsa. My boys and I have tried many different Cajun spice brands in the past. Most of them are extremely spicy and without much flavour. I really enjoyed Chef Lenny's Cajun spice as it was slightly smokey and flavourful with a little heat. I have not gotten much feedback from the boys. However, actions do speak louder than words, and they managed to polished off 2 pounds of Cajun lime shrimp in about 5 minutes flat.

Well don't take my word for it, give Chef Lenny's Cajun spice a try. He even has his own webpage.. http://cheflennyseasonings.com/ChefLennySeasonings/Cajun_Seasoning.html  and facebook page https://www.facebook.com/pages/Chef-Lennys-Cajun-Style-Seasoning/260992603949869?fref=ts

Chef Lenny is sponsoring a gift giveaway on Bam's Kitchen and will provide the lucky winner with a dual care package of his delicious Chef Lenny's Cajun Spices. Everyone is invited to participate in the giveaway and have a chance to make your own version of Jalapeño Cornbread with BBQ Cajun Lime Shrimp and Pineapple Corn Salsa.

To enter, please leave a comment on this post with your favorite Cajun recipe ideas or paste a link to your favorite Cajun recipes before May 28th, 2013 at 8:00pm EDT. You also need to be subscribed to Bam's Kitchen by e-mail so if you currently are not subscribed to Bam's Kitchen by e-mail, please take a moment to do so. 

The Rules: This giveaway is open to Worldwide applicants.  Entries that do not meet the entry requirements will not be considered.  Winners will be selected by random.org and announced on May 29th, 2013.

GIVEAWAY is CLOSED.

Full disclosure: This giveaway is sponsored by Chef Lenny. Bam's Kitchen is not getting paid or receiving compensation for this giveaway. 

LESS THAN 30 MINUTE DINNERS

NEVER MISS A RECIPE

  • We hate SPAM and promise to keep your email address safe.

ABOUT HEALTHY WORLD CUISINE

Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Cajun BBQ Tower of Love

By HWC Magazine  , , , , , , ,   

May 14, 2013

Build your family and friends a BBQ tower of love with grilled Jalapeño Cornbread, topped off with some of the delicious zesty grilled corn and pineapple salsa and then topped with tender, succulent cajun lime shrimp.

  • Cook: 1 hr
  • Yields: 4 Adults or 1 Hungry Teenager

Ingredients

Jalapeno Corn Bread

butter - 3 tablespoons melted (I used lactose free margarine)

apple sauce - 1/3 cup natural plain

honey - 1/4 cup (or agave syrup other sugar alternatives)

sugar or sugar alternative - 1/4 cup (I used coconut sugar but any low glycemic sugar alternative you prefer will work)

egg replacement - 1 egg or (1 teaspoon baking powder +1 Tablespoon water + 1 tablespoon vinegar)

almond milk - 1 cup ( substitute with buttermilk and then omit vinegar.

rice vinegar - 1 tablespoon vinegar or 1 tablespoon of lemon juice (added to almond milk )

cajun seasoning - 1/2 teaspoon (I used chef Lenny's Cajun Seasoning)

salt - 1/2 teaspoon

baking soda - 1/2 teaspoon

cornmeal - 1 cup fine to medium grain

gluten free bread mix - 1 cup (I used Bob's Red Mill mix)

jalapeno - 1 sliced

Cajun Lime Shrimp

shrimp - 2 pounds uncooked peeled, deveined but leave tail on.

lime juice - juice of one lime

cajun seasoning - 1.5 tablespoons or to taste (I used Chef Lenny's Cajun Spice)

cilantro - 2 tablespoons chopped

olive oil - 2 tablespoons

Grilled Pineapple Corn Salsa

corn on cob - 2 ears (husks removed, washed and steamed)

butter - 2 tablespoons

cajun seasoning - 1/2 teaspoon

lime zest - zest of one small lime or about 1 teaspoon

pineapple - 6 slices of fresh pineapple sprayed with a little cooking oil spray so they don't stick on the grill

red bell pepper - 1 chopped

onion - 1 small chopped or about 1/4 cup

tomato - 3/4 cup fresh chopped

cilantro - large handful chopped

cajun seasoning - 1 tablespoon(I used Chef Lenny's Cajun Seasoning)

olive oil - 1 tablespoon

lime juice - 1 lime

salt and black pepper - to taste

Directions

1Make the Jalapeño Cornbread: 

2 Preheat the oven to 350 degrees F (176 degrees C) and lightly grease an iron skillet or loaf pan or even muffin tins , if you wish.

3Make Buttermilk subsitute-In a small bowl add the 1 tablespoon of vinegar or lemon juice to the one cup almond milk and set aside. If you are using buttermilk you can omit this step. (I use almond milk as I am lactose intolerant)

4Make egg replacement- In a small bowl combine 1 teaspoon baking powder +1 Tablespoon water + 1 tablespoon vinegar. If you are using a real egg, you can omit this step. (I use an egg replacer as I am egg intolerant)

5Melt the butter and add it to a large mixing bowl. Add the applesauce, honey and sugar alternatives of choice, egg or egg replacer and mix.

6Add the salt, baking soda and cajun seasoning and mix.

7Add the almond milk and vinegar mixture or buttermilk and mix.

8Stir in cornmeal and gluten free bread mix until well incorported.

9Pour your cornmeal mixture into your greased pan (I used an iron skillet) and make sure the mixture is spread evenly in the pan. Place your sliced jalapeño slices to decorate the top of the bread. (You could also put some jalapeño slices directly into the mix but I wanted mine easy to pick out or off if not wanted.)

10Pop your bread in your preheated oven and bake for about 30 minutes or until the toothpick comes out clean and the top is slightly golden brown. (If hosting a gathering this can be done the day ahead)

11Set aside the jalapeño cornbread to rest while you prepare the rest of your dishes.

12Make the Grilled Pineapple Corn Salsa

13Cook your corn on the cob. You can do this by many methods just pick one that suites you. If you want to stay outside and enjoy the day, remove the silk threads from the corn and soak corn in water and then grill your corn on the grill for about 1/2 hour. You can also steam for 1/2 hour, boil for about 20 minutes or also cook your corn in the microwave for about 10-12 minutes or until the corn is tender. The choice is yours.

14In a small bowl, combine melted butter, cajun seasoning and lime zest. Mix and brush on the corn.

15Preheat/prepare your BBQ grill. I have a gas grill but a charcoal grill is even better. If you do not have a grill , no worries, a grill pan on top of your stove works great too.

16Chop up red bell peppers, onions, cilantro and add to a medium bowl. Add fresh lime juice and cilantro and cajun seasoning and stir. Set aside until you finish grilling your corn and pineapple that will be added later.

17Cut pineapple into half slice slices that are big enough to put on the grill and don't fall through the cracks. I used fresh pineapple but in a pinch you could substitute with canned pineapple. Brush with a little olive oil or use a little spray oil so they do not stick on the grill. Set aside to be grilled later.

18Cajun Lime Shrimp

19In a medium bowl place your cleaned deveined shrimp but leave the tail on. Add olive oil, cajun seasoning, lime juice and cilantro and mix well. Set aside. Can be marinated up to 4 hours in advance.

20Pulling it all together

21Place your buttered corn and pineapple on the BBQ grill medium heat and cook for about 5 minutes on each side until you see nice grill marks. Once you flip over your corn and pineapple once, you can add your marinated cajun lime shrimp to the grill. (Your shrimp will cook really fast about maybe about 1-2 minutes on each side until they are beautifully pink and no longer translucent. Do not overcook the shrimp)

22Remove shrimp, corn and pineapple from the grill and keep warm. Keep the gas on the grill as next you will be grilling your cornbread.

23Cut the pineapple into bite sized pieces and add to the salsa. Cut the corn off the cob and add to the salsa and stir. Adjust seasoning as needed. Salt and pepper.

24Cut wedges from your Jalapeño cornbread and brush with a little olive oil and place on the grill just until it gets warm and you have nice grill marks on each side.

25Build Your Tower of Love:

26Place one slice of grilled jalapeño cornbread on the centre of the plate. Top with a couple tablespoons of your delicious grilled pineapple corn salsa. Top off with 3 large succulent cajun lime shrimp. Place the rest of the items in the table to share. Enjoy with a large salad, fruity sangrias or your favourite beer or "ginger ale" for the kids.

27Have fun Grilling and chilling!

00:00
  • That looks wonderful

  • I want my fork to somehow enter the screen so that I can taste that shrimp! I had to make my own cajun seasoning for a recipe and it had quite a nice flavour 🙂

  • Your photos are drool inducing, vegetarian or not! Everything is barbecued to perfection and seasoned just right 😀

    Cheers
    CCU

  • Anne ~ Uni Homemaker

    That cornbread is calling out my name!!! Looks sensational and I bet it tastes even better. It’s a thing of beauty Bobbi, great post!

  • I am salivating Bam. Delicious.

  • Oh la la – perfection on a plate! Think I would be like one of your hungry teenagers and devour this in 5 minutes too Bam! Heavenly! I haven’t cooked much Cajun style – I will have to get cracking with that.
    🙂 Mandy xo

  • Veena Mitra

    Superb recipe !!

  • All the components look great on their own but once you put them together WOW! Love everything about this dish. I don’t cook much Cajun but having lived in Houston for many years, had no problem enjoying it!

    Nazneen xx

  • I love grilled shrimp! And I usually use a lime-based marinade with mine, too. Never tried Cajun seasonings in it, though – great idea! I’ve not tried Chef Lenny’s Cajun spice blend, but many of the ones I’ve tasted are quite good (a few are way too salty). His looks interesting – I’ll have to look for it. And when I was the age of your boys, I could have polished off that 2 lbs of shrimp all by myself, and probably half the corn bread! Amazing the appetites yung boys can have. Good post – thanks.

  • Jo

    Oh Em Gee…That shrimp is gorgeous! And the salsa, SHUT UP!!! I want that in mah belllleee!!!! Whew guurrl, that is some good eatin’ right there!!! Om nom nom….

  • Sure looks like a tower of love to me:) The jalapeno corn bread is an absolute must try! And the fresh juicy pineapple adds the right flavor mix…Great recipe, Bam:)

  • Never use chef lenny’ before..
    just stckin to Mc cormic…
    i love your corn bread, looks fluffy and moist, fancy even more with the shrimp and pineaple salsa…
    btw i used to use skewer on my grill,for i’ve slipped and burned them many times to the charcoal….hehehe

  • A beautiful creation, Bam I will definitely be grilling some shrimp this weekend and using your marinade. I know what you mean about hungry boys and shrimp. The last time I made coconut shrimp for my two growing nephews, they had half of it eaten before I could even sit down at the table!

  • That’s a feast! 🙂

  • Buona Sera, BAM! Your final shot of the dish, so neatly stacked, is really something. Everything looks delicious and grilling the cornbread before serving was a fantastic idea. Not to minimize your teens’ appetites, BAM, but I think that you would have run out of shrimp no matter the age of the people seated at that table. All thoughts of portion control would fly out the window as soon as your dinner mates saw the meal you’d prepared. 🙂
    Hope you’re having a fantastic week!

  • Hi BAM, the cornbread looks divine – here is a link to my favorite cornbread recipe, a little more on the Caribbean side, but could definitely go Cajun: http://firstlookthencook.com/2011/01/30/blanchards-caribbean-cornbread/

  • Eha

    Oh my, that is a pile of deliciousness from top to bottom: each of the components can be used and enjoyed separately methinks, and together they look SO appetizing 🙂 ! Don’t think one has to wait for warm weather either! I have a flat electric grillplate atop one of my kitchen counters: use it virtually every day and this would cook on it perfectly! Oh, that cornbread does look moreish 🙂 ! Chef Lenny’s Cajun Spice Mix sounds very interesting – I oft use Cajun mixes to flavour whole grilled or barbecued fish and it also makes chicken strips sparkle with taste!!

  • Your cornbread with prawn looks amazing!

  • Looks fantastic Bam — love the shrimp and cornbread — beautiful!

  • Maureen | Orgasmic Chef

    That’s just gorgeous. Every element is perfect!

  • Sounds perfectly delicious!

  • Catherine

    This recipe looks absolutely delicious!! Can’t wait to try it and many more of your recipes! Sending much love your way!

  • I love me some spicy cornbread! I use Cajun seasoning on just about any meat before throwing it on the grill 😉

  • This dish looks absolutely delicious. And I love the seasoning. Delish

  • It has been way too long since we made cornbread. Thank you for reminding me of it. And I do love it with jalapenos! This shrimp looks phenomenal too. I would probably eat as much as a teenage boy. 😉

  • Wow, three great recipes! They all sound outstanding…and having all 3 on my plate would make for an amazing meal!

  • I love this recipe! it looks absolutely delicious and I LOVE stacking food. . there’s something so awesome about getting everything all in one bite! 🙂 Not sure I have a favorite cajun recipe but I’ve been meaning to try Emeril’s Cajun Jambalaya recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html

  • the cajun shrimps looks delicious.. esp when it is done over the bbq. Bet the flavours are awesome.
    i love that it is served with the pineapple salsa…The flavours complement each other so well!
    Also love how you presented the dish!

  • Hotly Spiced

    My comment just disappeared! I love the look of this dish and bar-be-cuing is my most favourite way to cook – and doesn’t it just scream ‘summer’. I don’t cook cajun very often as it’s not as common here in Oz but I do make a cajun dish with pork tenderloin that’s full of flavour xx

  • OMG, what is this? its killing me….i want to have it now

  • I first tried cajun spices for a daring cooks challenge and I fell in love. I really can’t blame your boys 🙂
    Your dish is restaurant worthy my friend, so perfectly thought of flavor combinations.
    My favorite way to use cajun spice is for this cajun chicken pasta http://chefindisguise.com/2011/05/28/cajun-chicken-pasta-a-make-over/

  • The colours of your photos are so vibrant! Your dish is really mouth-watering. Everything looks “gahhhhh can I have a taste? can i? can I?”… but I’m really intrigued about the jalapeno cornbread. Yum!

  • Now that is a true masterpiece! How in the world did you get that shrimp to cooperate? I’m laughing though because I’m trying to imagine how long it took your boys to wolf that down.

  • I agree, when the weather gets warmer, I like to cook outdoor quite often too. 🙂 (I love seeing the high rise buildings at the background of your pictures, by the way. I must be “home sick”! hahaha…) Anyway, I love cajun flavor, I can’t wait to try yours. My favorite cajun food is Jambalaya, with some kielbasa sausage, have chicken, and seafood, so it’s a bit of everything on top of orzo pasta. YUM! 😛 And I can’t wait to try your cornbread and salsa too. They look so delicious. and Yes, I just subscribed to your newsletter. Thanks for hosting the giveaway.

    amy [at] utry [dot] it

  • My first thought when I saw your photo was that this is what I would hope to find in a high-class restaurant. Beautifully set up, BAM, and I bet it tastes as good as it looks.

  • Yum–those pictures of yours are making me hungry! 🙂

  • Anything with shrimp makes my mouth water. This looks fantastic!

  • Wow look at those shrimps! Nom nom nom

  • What a fantastic presentation!!!!! Love all aspects of this recipe. I would need more than 1/2 pound of shrimp, please.

  • YUM!!! You are so talented, Bam! You make all kinds of food and you do it so well. This is nice. I had to tone down spice a bit for me and kids, but I love the spice in summer time (I always want to eat curry when it’s hot – is it Japanese thing? Have you ever heard of that expression in Japan?). I particularly love the pineapple & corn salsa. That will be a huge hit!

  • Love the second photo closeup of your dish. It is terrific, just as I’m sure your meal was.

  • I’ve never been able to get cajun to taste just right. I’m going to steal your idea of using the Chef Lenny cajun seasoning. Your meal came out absolutely stunning.

  • Looks superb! You have outdone yourself! 🙂

  • I don’t know if I want to just look at that plate of beautiful arrangement of shrimp or eat it. It looks amazing, BAM!

  • That really is a grilled stack of goodness you have there, BAM. I love all the textures with the shrimp, cornbread and the corn and pineapple salsa sounds so interesting. This is one of those times I wish I had the smell and taste button on blogs. 🙂

  • Looks absolutely delicious! I almost licked my screen! xxx

  • Hi Bam,
    I love your food and presentation! It’s absolutely gorgeous! Every time I visit your blog , I leave hungry and craving to try some of these awesome foods you make.

  • I think I could probably eat quite a lot of that! It looks deeeeelicious!

  • Pingback: Cajun Grilled Shrimp with Grilled Pineapple and Mango Salsa on Grilled Jalopeño Cornbread | Kitcheninspirations()

  • eatongoing

    I love grilled shrimps.

  • Great recipe. I really like your layout as well!

Simple Share Buttons