Shrimp and Corn Cakes with Heirloom Tomato Salsa from Cooking Light

Yield: 6 servings ( Serving Size: 2 cakes & 1/2 cup salsa )
Community Recipe from

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
September 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp and Corn Cakes with Heirloom Tomato Salsa from Cooking Light Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy