CHIPOTLE SHRIMP WITH CORN CAKES (ZWT USA SOUTHWEST)
From Bernard Clayton's Cooking Across America, posted for ZWT III. This looks like some work, but sounds lovely.
Provided by pattikay in L.A.
Categories Southwestern U.S.
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- Prepare ranchero sauce (makes 4 cups - need about 1 cup for recipe):.
- lightly blacken tomatoes and serranos in a skillet or under the broiler, about 4-5 minutes.
- chop together and set aside.
- saute onion and garlic in oil in a saucepan over low heat till onions are soft but not brown, about 10 minutes.
- combine all ingredients in the saucepan (reserve a few strips of julienned poblano for garnish). cook, partially covered, over low heat for 20-30 minutes, adding water if necessary.
- Remove cilantro.
- Garnish with a few strips of julienned poblanos.
- Refrigerate till ready to use.
- prepare corn cakes:.
- place the dry ingredients in a bowl and mix together.
- in a large bowl, whisk the buttermilk and butter together and then whisk in the egg.
- gradually add the dry ingredients to the liquid and whisk till thoroughly incorporated.
- puree 1/2 cup of the corn and fold it into the batter along with the remaining whole kernels and the scallions.
- Add a little buttermilk if necessary to thin the batter.
- using an ungreased pan over medium heat, ladle 1 T of the corn cake better and form 3-inch cakes.
- Cook till golden brown, about 30 seconds each side.
- stack and keep warm till served.
- Shrimp:.
- In a large pan, bring the water to a boil, add the lemon juice, peppercorns and salt.
- Add the shrimp and cook for 45 seconds to 1 minute.
- Drain, cook, peel and devein.
- Prepare chipotle butter - roughly puree together the butter, 1/2 lb of the peeled shrimp, and 1 1/2 T of chipotle puree.
- Set aside at room temperature.
- Just before serving, toss together the remaining pound of cooked shrimp with remaining 3 T of chipotle puree and heat through on a griddle, about 2 minutes.
- To serve:.
- place 3 corn cakes on each plate, place 3 shrimp on each cake and spread chipotle butter liberally over shrimp.
- sprinkle the chopped scallions over shrimp.
- Serve ranchero sauce at the side of the corn cakes.
Nutrition Facts : Calories 777.1, Fat 43.1, SaturatedFat 23.8, Cholesterol 416.8, Sodium 2482.6, Carbohydrate 54, Fiber 9.4, Sugar 10, Protein 49
SHRIMP CORN CAKES WITH SOY MAYO
Feel free to add hot sauce to the dip that accompanies these savory corn cakes. -Katty Chiong, Hoffman Estates, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen (2/3 cup sauce).
Number Of Ingredients 21
Steps:
- In a small bowl, combine the first 7 ingredients. Cover and chill until serving., In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat. , In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened., Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 183mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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