Shrimp and Corn Cakes with Heirloom Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Delicious patties made of fresh corn, shrimp, and bell pepper are pan-fried to perfection in this recipe. Serrano chile in the heirloom tomato salsa adds a bit of heat, and cilantro some earthy freshness. Ingredients:
1/2 cup diced red onion |
1/4 cup chopped fresh cilantro |
2 tablespoons fresh lime juice |
1/4 teaspoon kosher salt |
1/4 teaspoon ground cumin |
1/8 teaspoon ground red pepper |
1 1/2 pounds mixed heirloom tomatoes, seeded and chopped |
1 serrano chile, seeded and minced |
1.5 ounces masa harina (about 1/3 cup) |
1.5 ounces all-purpose flour (about 1/3 cup) |
1 teaspoon baking powder |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
3 cups fresh corn kernels, divided (about 4 large ears) |
1 tablespoon low-fat buttermilk |
1 tablespoon grated lemon rind |
2 teaspoons hot sauce |
1 large egg |
1/3 cup chopped red bell pepper |
12 ounces peeled and deveined shrimp, chopped (about 1 1/2 cups) |
2 green onions, thinly sliced |
2 garlic cloves, minced |
3 tablespoons canola oil, divided |
Directions:
1. Combine first 8 ingredients; set aside.
2. Weigh or lightly spoon flours into measuring cups. Combine flours, baking powder, 1/2 teaspoon salt, and black pepper in a bowl.
3. Place 1 1/2 cups corn and next 4 ingredients (through egg) in the bowl of a food processor; process until smooth. Combine pureed corn mixture, remaining 1 1/2 cups corn, bell pepper, shrimp, green onions, and garlic in a large bowl. Add flour mixture, stirring gently until moist.
4. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to slightly flatten; cook for 3 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons oil and batter. Serve with salsa.
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