Shrimp And Corn Cakes Recipe 435

Steps:

• In a small bowl, combine the first 7 ingredients. Cover and chill until serving., In a large cast-iron or heavy 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., Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.

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.

Steps:

• Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
• Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
• Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.

Steps:

• To prepare the Pico de Gallo, place the onion in a small strainer, rinse with hot water, and drain. Transfer to a mixing bowl, add the remaining salsa ingredients, and mix well. Let sit, refrigerated, for at least 30 minutes for the flavors to marry. In a mixing bowl, combine 2 tablespoons of the chipotle puree with the water. Add the shrimp and toss to thoroughly coat. Marinate for 30 minutes to 1 hour in the refrigerator. In a small mixing bowl, stir together the 1 cup of softened butter with the remaining 4 1/2 tablespoons of chipotle puree; use more or less chipotle, to taste. Set aside at room temperature. To prepare the Corn Cakes, thoroughly combine the flour, cornmeal, baking powder, baking soda, salt, and sugar in a mixing bowl. In a separate large mixing bowl, whisk the buttermilk and melted butter together, then whisk in the egg. Gradually add the combined dry ingredients, stirring continuously until thoroughly incorporated. In a food processor, puree 1/2 cup of the corn kernels and fold into the batter. Then add the whole corn kernels and scallions, and mix together. Add a little more buttermilk if the batter is too thick. Set aside. To cook the shrimp, heat the 3 tablespoons of butter on a griddle or in a skillet. Saute the shrimp for 3 to 5 minutes over medium heat, turning once. Be careful not to overcook. Keep warm. To cook the Corn Cakes, heat a nonstick pan over medium heat and ladle enough Corn Cake batter to make 3-inch cakes. Cook until golden brown, about 2 1/2 minutes per side. Repeat for the remaining cakes (there should be enough for 18 cakes). Place 3 warm Corn Cakes on each serving plate. Place 5 shrimp on top of the cakes and spread the warm soft chipotle butter liberally over the shrimp. Spoon the Pico de Gallo next to the Corn Cakes and garnish with the scallions.;

Steps:

• In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

Steps:

• Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
• Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
• Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
• Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
• Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
• Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.

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.

Steps:

• Over medium heat, in a medium sauté pan, heat the olive oil. Sauté the corn, shrimp, shallots, salt, and black pepper for 5 minutes. Stirring occasionally.
• Remove from heat. In a mixing bowl, whisk the eggs and cream. Add the cornmeal, flours, baking powder, cayenne pepper, salt, and reserved corn juice. Mix until the batter is fully incorporated then gently fold in the corn.
• Using a small amount of vegetable oil, heat a saute pan over medium-high heat. Spoon by heaping tablespoons of batter into the pan leaving a 1" space between the cakes. (You will need to do this in batches). Cook 2 minutes on the first side and flip over. Continue cooking for 1 minute and remove from the heat. Serve warm with a dollop of sour cream.