Shrimp and Corn Cakes with Heirloom Tomato Salsa

2014-05-25T01:00:00Z Shrimp and Corn Cakes with Heirloom Tomato Salsa
May 25, 2014 1:00 am

1/2 cup diced red onion

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1/4 teaspoon kosher salt

1/4 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 1/2 pounds mixed heirloom tomatoes, seeded and chopped

1 serrano chile, seeded and minced

1.5 ounces masa harina (about 1/3 cup)

1.5 ounces all-purpose flour (about 1/3 cup)

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 cups fresh corn kernels, divided (about 4 large ears)

1 tablespoon low-fat buttermilk

1 tablespoon grated lemon rind

2 teaspoons hot sauce

1 large egg

1/3 cup chopped red bell pepper

12 ounces peeled and deveined shrimp, chopped (about 1 1/2 cups)

2 green onions, thinly sliced

2 garlic cloves, minced

3 tablespoons canola oil, divided

DIRECTIONS: Combine first 8 ingredients; set aside. Weigh or lightly spoon flours into measuring cups.  Combine flours, baking powder, 1/2 teaspoon salt, and black pepper in a bowl. Place 1 1/2 cups corn and next 4 ingredients (through egg) in the bowl of a food processor; process until smooth. Combine pureed corn mixture, remaining 1 1/2 cups corn, bell pepper, shrimp, green onions, and garlic in a large bowl. Add flour mixture, stirring gently until moist. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to slightly flatten; cook for 3 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons oil and batter. Serve with salsa.


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