Sunday, 20 October 2013

Corn Cakes with Spicy Shrimp

Corn Cakes with Spicy Shrimp
Why this recipe works: this southwestern inspired recipe pairs savory, slightly tangy corn cakes with chili – spiced shrimp we use extra large shrimp (21 to 25 shrimp per pound) since their size allows them to stay in the skillet long enough to develop color. These corn cakes are s surprisingly simple way to turn plain corn into a rustic treat. The tomatillo salsa works with the other components to complete the flavor profile.

Corn cakes with spicy shrimp
Ingredient: serve 4
½ cup yellow cornmeal
¾ cup all purpose flour
½ teaspoon baking soda salt and pepper
2 ½ teaspoons chili powder
1 ¼ cups buttermilk
1 large egg
2 ears corn, kernels removed from cobs (about 1 cup)
1 ½ pounds extra large shrimp, peeled and deveined
5 tablespoon olive oil
1 teaspoon ground cumin
2 tablespoons lime juice

  1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees. Whisk cornmeal, flour, baking soda, ¾ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon chili powder in medium bowl. Whisk buttermilk and egg in second medium bowl. Stir wet ingredients into dry until just combined. Stir in corn.
  2. Pat shrimp dry with paper towels and toss with 2 tablespoons oil, cumin, remaining chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Heat 1 tablespoon oil in large nonstick skillet over medium heat until shimmering. Divide batter into 4 equal ¼ cup measurements. Pour all 4 into skillet and cook until cakes are lightly browned on both sides, about 3 minutes per side. Transfer cakes to oven. Repeat with additional tablespoon oil and remaining corn cakes.
  4. In empty skillet, heat remaining tablespoon oil over medium high heat until just smoking. Add shrimp high heat until just smoking. Add shrimp and cook until browned in spots and just cooked through, 40 to 60 seconds per side. Stir in lime juice and cook until heated through. Serve. Shrimp with corn cakes.

Simple side: Tomatillo salsa
Bring 2 quarts water boil in large saucepan. Add 2 teaspoons salt and 1 pound tomatillos and cook until tender but not mushy, about 8 minutes. Drain, transfer to bowl with ice water, and cool for 5 minutes. Drain tomatillos and transfer to food processor. And ½ cup chopped onion, 1 jalapeño, seeded and chopped, 1 clove minced garlic, ½ cilantro leaves, 1 tablespoon lime juice and ½ teaspoon salt and process until roughly chopped, about 7 pulses. Serve 4.

Smart shopping shrimp sizes
Retailers classify shrimp by the number it takes to make a pound. The largest are labeled “U-20” meaning fewer than 20 are needed to make a pound. Shrimp sold as “extra – large” (21 to 25 per pound) usually yield the best combination of flavor, ease of preparation, and value.

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