SHRIMP CORN CAKES WITH CITRUS CHILE SALSA
Make and share this Shrimp Corn Cakes With Citrus Chile Salsa recipe from Food.com.
Provided by Boomette
Categories Corn
Time 20m
Yield 16 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 121.1, Fat 5.3, SaturatedFat 1.2, Cholesterol 43.4, Sodium 272, Carbohydrate 15, Fiber 1.6, Sugar 4.2, Protein 4.7
SHRIMP CORN CAKES WITH SOY MAYO
Feel free to add hot sauce to the dip that accompanies these savory corn cakes. -Katty Chiong, Hoffman Estates, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen (2/3 cup sauce).
Number Of Ingredients 21
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.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 183mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA
Make and share this Spicy Shrimp Cakes With Corn and Avocado Salsa recipe from Food.com.
Provided by hepcat1
Categories Brunch
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 393.3, Fat 15.9, SaturatedFat 2.7, Cholesterol 228.6, Sodium 756.1, Carbohydrate 34.2, Fiber 4.9, Sugar 5, Protein 29.9
CORN CAKES WITH SHRIMP AND CHIPOTLE BUTTER: TORTILLAS DE MAIZE
Provided by Food Network
Time 2h10m
Number Of Ingredients 26
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.;
SHRIMP CAKES WITH CORN SALSA
Number Of Ingredients 12
Steps:
- 1. Coarsely chop the raw shrimp and put them in a bowl. Mix in the onion, red pepper, serrano, and cumin. Add the egg, bread crumbs, lime juice, and salt. Mix well and form into 8 (2-inch) patties about 3/4-inch thick. Put the patties on an oiled platter, and refrigerate about 1 hour, or up to 6 hours before cooking. 2. In a large skillet, heat the oil until it shimmers, and cook the patties over medium heat until crisp and brown, about 3 minutes. Turn the patties, reduce the heat to medium-low and cook until completely cooked through, about 3 to 4 minutes. Put 2 patties on each of 4 plates. Put a dollop of crema or sour cream on top of the patties. Put about 2 tablespoons of corn salsa on the side of each serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA
Steps:
- To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through 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 patties in remaining 1/2 cup 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.
More about "shrimp cakes with corn salsa recipes"
SHRIMP CAKES RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (3)Total Time 35 minsAuthor Paige Grandjean
- Combine shrimp, butter, eggs, scallions, lemon zest, 3⁄4 cup of the panko, 1 tablespoon of the lemon juice, 1 1⁄2 teaspoons of the salt, and 1⁄2 teaspoon of the paprika in a bowl. Shape into 8 (3-inch) cakes. Sprinkle remaining 3⁄4 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Place cakes on a parchment paper-lined baking sheet. Cover; chill 15 minutes.
- Combine mayonnaise, horseradish, 1⁄2 teaspoon of the salt, and remaining 1⁄2 tablespoon lemon juice and 1⁄4 teaspoon paprika. Set aside.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Cook 4 cakes 4 to 5 minutes per side. Transfer to a plate lined with paper towels; sprinkle with 1⁄8 teaspoon of the salt. Wipe skillet; repeat with remaining 2 tablespoons oil, 4 cakes, and 1⁄8 teaspoon salt. Top with sliced scallions and sauce. Serve with lemon wedges.
SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA RECIPE
From myrecipes.com
5/5 (17)Calories 121 per servingServings 10
- To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through 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 patties in remaining 1/2 cup 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.
CAJUN SHRIMP AND CORN CAKES - HOST THE TOAST
From hostthetoast.com
MEXICAN ROASTED SHRIMP WITH CORN SALSA | 12 TOMATOES
From 12tomatoes.com
SHRIMP CAKES WITH CORN SALAD AND ROASTED RED PEPPER …
From savorwithjennifer.com
EASY SHRIMP CAKES WITH AVOCADO SALSA - DINNERS, …
From dinnersdishesanddesserts.com
EASY SHRIMP CAKES - AVERIE COOKS
From averiecooks.com
CORN-AND-TOMATO SALAD RECIPE - SOUTHERN LIVING
From southernliving.com
SWEET CORN AND SHRIMP CAKES | RECIPES | WW USA - WEIGHTWATCHERS
From weightwatchers.com
CORN RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
CORN AND SHRIMP SALSA | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
SHRIMP CAKES - CAFE DELITES
From cafedelites.com
SWEET CORNBREAD SHRIMP CAKES WITH MANGO SALSA - MARTHA WHITE
From marthawhite.com
SHRIMP AND CORN CAKES WITH HEIRLOOM TOMATO SALSA - BIGOVEN
From bigoven.com
CRISPY SHRIMP WITH SMOKY PIQUILLO PEPPER SAUCE RECIPE - TODAY
From today.com
GRILLED CORN AND AVOCADO SALAD WITH SHRIMP SKEWERS RECIPE
From today.com
EASY SHRIMP CAKES - HERBS & FLOUR
From herbsandflour.com
THAI CORN CAKES | LODGE CAST IRON
From lodgecastiron.com
FRESH CORN GRIDDLE CAKES WITH SPICY SALSA RECIPE - NYT COOKING
From cooking.nytimes.com
FAVORITE SUMMER RECIPE ROUNDUP FROM GRILLIN’ TO CHILLIN’
From stonegableblog.com
SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA RECIPE
From keeprecipes.com
CHICKEN ENCHILADA RECIPE - COOKIES AND CUPS
From cookiesandcups.com
You'll also love