From: Beylka Krupp, Wobble Café, Ossining, NY. This recipe is the Grand Prize Winner in the 2015 Neighborhood to Nation Recipe Contest. Yield: 15 servings.

Cornbread:
2 lb., 8 oz. corn muffin mix
2 2/3 cups cool water (approximately 72°F)
1 jalapeno pepper, fire-roasted, skin, seeds and veins removed, finely diced
1½ cups pepper jack cheese, shredded

Shrimp Etouffee:
2 Tbsp. canola oil
3 cups yellow onion, chopped
1 Tbsp. garlic, minced
2 Tbsp. Cajun seasoning
1 cup white wine
1½ cups tomato-based vegetable juice
½ cup cream cheese
5 ½ cups fire-roasted tomatoes, canned, diced
4 cups heavy cream
1 Tbsp. vegetable  stock paste
6 cups shrimp

For cornbread: Prepare corn muffin mix according to package directions. Fold in jalapeno and shredded cheese; do not overmix. Line a half steam table pan (12”x10”x2”) with parchment paper and spray with nonstick spray. Spread cornbread batter evenly in pan. Bake in a standard oven at 425°F for 32-37 minutes.

For shrimp etouffee: Heat oil in a heavy gauge shallow stock pot or sauté pan over medium heat. Saute onions and garlic in oil until onions begin to brown. Add Cajun seasoning to onion; stir until combined. Pour wine and tomato-vegetable juice into onion mixture; stir until pan is deglazed. Whisk cream cheese until well-blended. Add tomatoes.  Bring mixture to a simmer, stirring occasionally. Pour cream in and add vegetable stock paste; return to a simmer. Place shrimp in sauce mixture; reduce heat and simmer until shrimp is fully cooked.

For assembly: Cut cornbread into squares. Place in center of each plate. Top with approximately 1 1/3 cups (10-oz. ladle) of shrimp etouffee.