Best Corn Cakes With Shrimp And Chipotle Butter Tortillas De Maize Recipes

SHRIMP CORN CAKES WITH CITRUS CHILE SALSA

Steps:

• Shrimp Corn Cakes:Take half of the corn and process in food processor until smooth.
• In a medium bowl combine smooth corn, buttermilk, eggs, melted butter and whole corn kernels.
• In another medium bowl combine flour, corn meal, baking soda, salt and sugar.
• Stir in corn mixture.
• Add chopped parsley, green onions and chopped shrimp.
• Set aside batter until ready to cook.
• In a medium skillet heat vegetable oil over medium heat.
• Drop spoonfuls of the corn/shrimp mixture into hot oil.
• Fry on each side for about 4 minutes or until golden brown.
• Remove and cool on wire rack.
• Citrus Chile Salsa:Combine all citrus chile salsa ingredients in medium bowl.
• Puree half the mixture and return to bowl. Mix.

SHRIMP CORN CAKES WITH SOY MAYO

Steps:

• In a small bowl, combine the first seven ingredients. Cover and chill until serving.
• In a large 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.
• In an electric skillet, heat 1/4 inches of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve with sauce. Sauce makes 1 Cup.

CHIPOTLE SHRIMP WITH CORN CAKES (ZWT USA SOUTHWEST)

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.