Shrimp Corn Cakes

I found this recipe and knew I needed to try it out. I love corn and shrimp, so it seemed like a good fit. My family went crazy for this recipe. Give it a try. The original recipe includes a dipping sauce recipe, but we liked these plain.

Shrimp Corn Cakes

INGREDIENTS:

1/2 cup chopped onion

1 tbsp oil

2 garlic cloves, minced

1/2 pound uncooked peeled and deveined shrimp, diced

3/4 cup corn flour

1/4 cup cornmeal

1 tbsp cornstarch

1 tsp baking powder

1/4 tsp salt

1/4 tsp pepper

1 cup cream-style corn

1 cup whole kernel corn

1 egg, lightly beaten

HOW TO PREPARE:

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 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry 1-½ minutes on each side or until golden brown. Drain on paper towels. Yield: 2 dozen

• • INGREDIENTS:

    1/2 cup chopped onion

    1 tbsp oil

    2 garlic cloves, minced

    1/2 pound uncooked peeled and deveined shrimp, diced

    3/4 cup corn flour

    1/4 cup cornmeal

    1 tbsp cornstarch

    1 tsp baking powder

    1/4 tsp salt

    1/4 tsp pepper

    1 cup cream-style corn

    1 cup whole kernel corn

    1 egg, lightly beaten

    HOW TO PREPARE:

    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 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry 1-½ minutes on each side or until golden brown. Drain on paper towels. Yield: 2 dozen

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