Shrimp and Corn Cakes with Heirloom Tomato Salsa from Cooking Light

Ingredients

• 1/2 cup(s) red onion diced
• 1/4 cup(s) fresh cilantro chopped
• 2 tablespoon(s) fresh lime juice
• 1/4 teaspoon(s) kosher salt
• 1/4 teaspoon(s) ground cumin
• 1/8 teaspoon(s) ground red pepper
• 1 1/2 pound(s) mixed heirloom tomatoes seeded & chopped
• 1 serrano chile seeded & minced
• 1.5 ounce(s) masa harina (about 1/3 cup)
• 1.5 ounce(s) all-purpose flour (about 1/3 cup)
• 1 teaspoon(s) baking powder
• 1/2 teaspoon(s) kosher salt
• 1/2 teaspoon(s) freshly ground black pepper
• 3 cup(s) fresh corn kernels divided (about 4 large ears)
• 1 tablespoon(s) low-fat buttermilk
• 1 tablespoon(s) lemon rind grated
• 2 teaspoon(s) hot sauce
• 1 large egg
• 1/3 cup(s) chopped red bell pepper
• 12 ounce(s) peeled & deveined shrimp chopped (about 1 1/2 cups)
• 2 green onions thinly sliced
• 2 clove(s) garlic minced
• 3 tablespoon(s) canola oil divided

Preparation

1. 1. Combine first 8 ingredients; set aside.
2. 2. Weigh or lightly spoon flours into measuring cups. Combine flours, baking powder, 1/2 teaspoon salt and black pepper in a bowl.
3. 3. Place 1 1/2 cups corn and next 4 ingredients (through egg) in the bowl of a food processor; process until smooth. Combine pureed corn mixture, remaining 1 1/2 cups corn, bell pepper, shrimp, green onions and garlic in a large bowl. Add flour mixture, stirring gently until moist.
4. 4. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/4 cup) batter mounds to the pan, pressing each with the back of a spatula to slightly flatten; cook for 3 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons of oil and batter. Serve with salsa.


5. CALORIES: 285 FAT: 10.2g (sat:1.1g, mono:5.3g, poly:3.2g) PROTEIN: 17.9g CARB: 33.4g FIBER: 5g CHOL: 116mg IRON: 3.2mg SODIUM: 466mg
6. CALC: 112mg