Shrimp Corn Cakes With Citrus Chile Salsa Recipes

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.

SKILLET SHRIMP AND CORN WITH LIME DRESSING

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.

CORN CAKES WITH SHRIMP AND CHIPOTLE BUTTER: TORTILLAS DE MAIZE

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 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.

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.

SHRIMP CORN CAKES WITH SOY MAYO

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.

SWEET CORNBREAD SHRIMP CAKES WITH MANGO SALSA

Steps:

• Bake cornbread mix according to package directions, using milk and 1 egg; cool and crumble.
• Stir together salsa ingredients; allow to sit for 30 minutes. Serve or refrigerate until serving time.
• Heat 2 tablespoons butter over medium heat in 12-inch cast iron skillet. Cook celery and 1/2 cup chopped red onion until tender, about 6 to 8 minutes, stirring occasionally.
• Transfer celery and onion to large bowl. Stir in shrimp, seafood seasoning, 2 eggs, mayonnaise, 1/3 cup cilantro, salt and pepper.
• Stir in crumbled cornbread until well blended. Using about 1/3 cup, form mixture into 12 shrimp cakes about 2 1/2-inches diameter. Place on a parchment or wax paper-lined baking sheet.
• Heat 1 to 2 tablespoons butter in skillet over medium heat. Cook shrimp cakes until lightly browned and shrimp turn pink, about 4 minutes on each side.
• Cook remaining shrimp cakes, adding additional butter as needed.
• Place cakes on a serving platter. Garnish with lemon wedges and parsley. Serve with mango salsa.