Best Shrimp Corn Cakes With Soy Mayo Recipes

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.

SHRIMP CAKES WITH SPICY AIOLI SAUCE

Steps:

• To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.

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.

BANG BANG SHRIMP CAKE SLIDERS

Steps:

• Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into twelve 1/2-in.-thick patties. Refrigerate 20 minutes., Meanwhile, in a large bowl, combine mayonnaise and the chili sauces; stir in cabbage and remaining green onions. Place buns on a baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 2-3 minutes., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add shrimp cakes in batches; cook until golden brown on each side, 4-5 minutes. Serve on toasted buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.

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.

SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA

Steps:

• Place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
• Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute for one minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions and the next 6 ingredients (though egg), stirring well. Stir in cilantro and 1/4 cup panko.
• Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patty in remaining panko. Chill at least one hour.
• Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan, cover and keep warm. Repeat procedure with remaining cakes.
• To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.

SHRIMP AND CORN CAKES RECIPE - (4.3/5)

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.