SHRIMP AND CORN CAKES RECIPE - (4.3/5)

Shrimp and Corn Cakes Recipe - (4.3/5) image

Provided by á-4084

Number Of Ingredients 13

2 tablespoons mayonnaise
1 tablespoon whole-grain mustard
4 cornichons, finely chopped
2 teaspoons brine from the cornichons
Kosher salt
Pepper
1/2 cup yellow cornmeal
1 teaspoon baking powder
2 large eggs, lightly beaten
1.50 cup (from about 2 ears) fresh corn kernels
1/2 pound large peeled and deveined shrimp, tails removed and shrimp cut into 1/2-inch pieces
3 tablespoons olive oil
Mixed green salad, for serving

Steps:

In a small bowl, combine the mayonnaise, mustard, cornichons, and brine and 1/4 teaspoon pepper. In a medium bowl, whisk together the cornmeal, baking powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Stir in the eggs and 1/2 cup water. Fold in the corn and shrimp. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Working in 3 batches, spoon four mounds of the batter (about 1/4 cup each) into the skillet and cook until golden brown and cooked through, 1 to 2 minutes per side, adding more oil to the skillet as necessary. Serve the cakes with the mayonnaise mixture and a green salad, if desired.