It was #FishFriday. I’m not a huge fan of shrimp, but I promised Cameraman Ken I’d make shrimp scampi if he ordered shrimp in our Imperfect Produce box. He was excited for scampi, but I didn’t feel like making noodles or making two separate batches of noodles for him and myself. So, I asked if I could make something else to serve it with. He agreed, and so I chose to make creamed spinach and cornbread, as well. Because the scampi recipe suggested those as side dishes.
Y’all. This was a frantic thing. I had an hour to prepare everything because I had a Zoom meeting to co-host. So, I cooked and filmed this entire meal in one hour. It is a new record. Also, you can hear me curse if you listen closely (sorry, Mom). I was very overheated, very frustrated, very hungry, and very stressed. So, I ended up channeling my inner Nadia Bolz-Weber. Regardless. Everything came out almost exactly on time with each other.
If you decide to make the cornbread, don’t skimp on the butter. I used a coconut oil cooking spray and it really did not help keeping the bread from sticking to the glass dish. Butter will likely make it release better. I, personally, like sweet cornbread. It’s what I grew up with. Oddly. Because I grew up in Central PA, not the South. YMMV.
If you decide to make these dishes, also make sure you use LARGE shrimp. My shrimp were small and they overcooked at 3-4 minutes per side. This was still incredibly tasty–especially considering I don’t like shrimp! I’d love to hear about your experiences making this dish! Leave me a comment below!