Thursday, June 14, 2012

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:


24 ServingsPrep: 30 min. Cook: 5 min./batch

Ingredients

  • 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 corn 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 egg, lightly beaten
    • 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 1-1/2
    • minutes on each side or until golden brown. Drain on paper towels.
    • Yield: 2 dozen

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