Starting to load up my hor d'oeuvres plate. I think I ate four of these
You'll be a big hit at the party when you bring these...
Let's start with the corn cakes.
Gather together some buttermilk, flour, cornmeal, sugar, baking soda, baking powder, egg, scallions, corn, and butter.
Start your mise en place
Puree half a cup of the corn
dice the onion, melt the butter and measure out the rest of the ingredients
In a medium bowl, whisk the dry ingredients together.
In a large bowl add the buttermilk, melted butter and the whisked egg.
Whisk, whisk, stir, stir.
Gradually add the dry ingredients
and the pureed corn,
the whole kernel corn, and the scallions. Stir, stir, mix, mix.
In a non-stick skillet, ladle the batter forming little cakes.
Chop canned chipotle chiles and add them to melted butter in a skillet.
To that, add medium shrimp and cook over low heat for about 5 minutes.
Place corn cakes on a plate, place the butter-drenched shrimp on top of the corn cake
and sprinkle some chopped green onion over the shrimp
I used almond flour/meal instead of the all-purpose flour.
My batter was a little looser than I think it would have been had I used all-purpose flour, but it was wonderful anyway.
@@@@@ Now You're Cooking! Export Format
Chipotle Shrimp with Corn Cakes
1 1/2 pounds medium shrimp; peeled, deveined
3 tablespoons Butter
1 cup softened butter
4 1/2 tablespoons canned chipotle chiles; pureed
1 1/2 dozen corn cakes
2 green onions; chopped
3/4 cup all-purpose flour
1/2 cup coarse cornmeal (polenta)
1/2 teaspoon Baking Powder
1/2 teaspoon baking soda
1 teaspoon Salt
1 teaspoon sugar
1 1/4 cups buttermilk
2 tablespoons Butter; melted
1 egg; beaten
1 cup fresh corn kernels
2 green onions; chopped
On a griddle or in a frying pan, cook the shrimp in 3 tablespoons of butter
over low heat for 5 minutes turning once.
To Prepare the chipotle butter, roughly puree together the softened butter
and 1 1/2 tablespoons chipotle puree and set aside at room temperature.
Place the dry ingredients in a bowl and mix together. In a large bowl,
whisk the buttermilk and butter together and then whisk in the egg.
Gradually add the dry ingredients to the liquid and whisk until thoroughly
Puree 1/2 cup of the corn, and fold into the batter along with the whole
kernels and green onions. Add a little buttermilk if necessary to thin the
Using a nonstick pan over medium heat, ladle corn cake batter and form 3
inch cakes. Cook until golden brown (about 2 1/2 minutes on each side.)
Place three corn cakes on each plate. Place shrimp on top of the cakes and spread
the chipotle butter liberally over the shrimp.
Sprinkle the chopped green onions over the shrimp.
Mark Miller from Coyote Cafe Santa Fe NM at the Santa Fe School of Cooking
Notes: Santa Fe School of Cooking Cookbook
** Exported from Now You're Cooking! v5.91 **
And that's that