Biscuit
Fried Salmon Patties

Chipotle Shrimp with Corn Cakes

 Shrimp sauteed in a spicy chipotle butter served with corn cakes, what's not to like!
This appetizer was one of my contributions to last night's dinner party. 

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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. 

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Gather together some buttermilk, flour, cornmeal, sugar, baking soda, baking powder, egg, scallions, corn, and butter. 

 

Start your mise en place

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Puree half a cup of the corn

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dice the onion, melt the butter and measure out the rest of the ingredients

 

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In a medium bowl, whisk the dry ingredients together.

 

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In a large bowl add the buttermilk, melted butter and the whisked egg.

 

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Whisk, whisk, stir, stir.

 

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Gradually add the dry ingredients

 

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and the pureed corn, 

 

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the whole kernel corn, and the scallions. Stir, stir, mix, mix. 

 

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In a non-stick skillet, ladle the batter forming little cakes. 

 

Now for the shrimp. I was running out of time, so I varied from the recipe and did a down and dirty shrimp sauté.

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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. 
 

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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

appetizers, seafood

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
corn cakes
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

Shrimp:
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.

Corn Cake:
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
incorporated.
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
mixture.
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

 

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