Shrimp Cakes With Corn Salsa Recipes

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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



Shrimp Corn Cakes With Citrus Chile Salsa image

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

1 cup fresh corn kernel
1/2 cup buttermilk
2 eggs, beaten
1 tablespoon melted butter
1/2 cup flour
1/4 cup cornmeal
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh parsley, chopped
3 green onions, chopped
1/2 lb cooked medium shrimp, deveined, and, chopped
1/4 cup vegetable oil, for frying
1 red pepper, finely, diced
1 yellow pepper, finely, diced
1/2 medium onion, finely, diced
1 lime, juice of
1/2 lemon, juice of
1/4 teaspoon chipotle chili, puree
1 medium mango, peeled, and, diced
1 tablespoon fresh coriander, chopped

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



Shrimp Corn Cakes with Soy Mayo image

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.

1/2 cup mayonnaise
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce, optional
1/8 teaspoon pepper
SHRIMP CORN CAKES:
1/2 cup chopped onion (about 1 small)
1 tablespoon oil plus additional for frying, divided
2 garlic cloves, minced
1/2 pound uncooked peeled and deveined shrimp, finely chopped
3/4 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cream-style corn
1 cup whole kernel corn
1 large egg, lightly beaten

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



Spicy Shrimp Cakes With Corn and Avocado Salsa image

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

1 lb medium shrimp, peeled and deveined
1 cup finely chopped red bell pepper
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup thinly sliced green onion
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 1/2 teaspoons hot sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 large egg
1/4 cup finely chopped fresh cilantro
3/4 cup panko breadcrumbs, divided (Japanese breadcrumbs)
1 cup frozen white corn, thawed
3/4 cup diced peeled avocado
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onions
2 tablespoons finely chopped seeded poblano peppers
1 tablespoon fresh lime juice
1/4 teaspoon salt

CORN CAKES WITH SHRIMP AND CHIPOTLE BUTTER: TORTILLAS DE MAIZE

Provided by Food Network

Time 2h10m

Number Of Ingredients 26



Corn Cakes with Shrimp and Chipotle Butter: Tortillas de Maize image

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.;

1 cup Pico de Gallo, recipe follows
6 1/2 tablespoons pureed chipotle chiles in adobo sauce
2 tablespoons water
30 large shrimp, about 1 1/2 pounds, peeled and deveined
1 cup unsalted butter, softened
3/4 cup all purpose flour
1/2 cup coarse cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 1/4 cups buttermilk
2 tablespoons melted unsalted butter, cooled to room temperature
1 egg, beaten
1 cup fresh corn kernels, from 2 small ears
2 scallions chopped
3 tablespoons unsalted butter
2 scallions, finely chopped, for garnish
1 tablespoon finely diced onion
1 cup diced Roma tomatoes
1 serrano chile, seeded and minced
1 tablespoon finely chopped fresh cilantro
1 teaspoon sugar, to taste
2 tablespoons Mexican beer
1 teaspoon salt
1/2 lime juiced

SHRIMP CAKES WITH CORN SALSA

Number Of Ingredients 12



Shrimp Cakes with Corn Salsa image

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

1/2 pound (9 to 12) medium shrimp, peeled and deveined
2 tablespoons minced white onions
1 tablespoon minced red bell pepper
1 , serrano chile kimmy, , finely chopped with seeds
1/2 teaspoon ground cumin
1 large egg, beaten
1/2 cup unseasoned bread crumbs
2 teaspoons fresh lime juice
1/4 teaspoon salt
3 tablespoons olive oil
Fresh Corn Salsa
1/2 cup Mexican crema or sour cream

SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA

Categories     Bread     Shellfish     Appetizer     Sauté

Yield 10 Cakes

Number Of Ingredients 22



SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA image

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.

Cakes:
1 pound medium shrimp, peeled and deveined
Cooking spray
1 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 cup thinly sliced green onions
3 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1 1/2 teaspoons hot sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 large egg
1/4 cup finely chopped fresh cilantro
3/4 cup panko (Japanese breadcrumbs), divided
Salsa:
1 cup frozen white corn, thawed
3/4 cup diced peeled avocado
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onion
2 tablespoons finely chopped seeded poblano pepper
1 tablespoon fresh lime juice
1/4 teaspoon salt

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