SHRIMP CORN CAKES ON ARUGULA/AVOCADO SALAD

SHRIMP CORN CAKES ON ARUGULA/AVOCADO SALAD image

Yield 6 people

Number Of Ingredients 19

1 cup fresh corn kernel
1â2 cup buttermilk
2 eggs, beaten
1 tablespoon melted butter
1â2 cup flour
1â4 cup cornmeal
1â4 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh parsley, chopped
3 green onions, chopped
1â2 lb raw medium shrimp, deveined, and, chopped (marinate the raw shrimp in orange, lemon and lime juice for 15 minutes)
1â4 cup vegetable oil, for frying
For Sauce:
lite mayo
olive oil
red pepper jelly
red chilli paste
fresh orange and lemon juice

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. Salad: Arugula, orange slices, avocado, slivered almonds