Cook Time
15 min
Yields
16 servings
A shrimp and citrus twist on a restaurant classic.
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ingredients
Shrimp Corn Cakes
1
cup fresh corn kernel
½
cup buttermilk
2
egg, beaten
1
Tbsp melted butter
½
cup flour
¼
cup corn meal
¼
tsp baking soda
1
tsp salt
1
tsp sugar
1
tsp fresh parsley, chopped
3
green onion, chopped
½
lb(s) cooked medium shrimp, deveined, and, chopped
¼
cup vegetable oil, for frying
Citrus Chile Salsa
1
red pepper, finely, diced
1
yellow pepper, finely, diced
½
medium onion, finely, diced
1
lime, juice of
½
lemon, juice of
¼
tsp chipotle chili, puree
1
medium mango, peeled, and, diced
1
Tbsp fresh coriander, chopped
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directions
Step 1
Take half of the corn and process in food processor until smooth.
Step 2
In a medium bowl combine smooth corn, buttermilk, eggs, melted butter and whole corn kernels.
Step 3
In another medium bowl combine flour, corn meal, baking soda, salt and sugar.
Step 4
Stir in corn mixture.
Step 5
Add chopped parsley, green onions and chopped shrimp.
Step 6
Set aside batter until ready to cook.
Step 7
In a medium skillet heat vegetable oil over medium heat.
Step 8
Drop spoonfuls of the corn/shrimp mixture into hot oil.
Step 9
Fry on each side for about 4 minutes or until golden brown.
Step 10
Remove and cool on wire rack.
Step 11
Combine all citrus chile salsa ingredients in medium bowl.
Step 12
Puree half the mixture and return to bowl. Mix.