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Community Recipe
from [marybillingsley]
Shrimp and Corn Cakes with Heirloom Tomato Salsa from Cooking Light

Shrimp and Corn Cakes with Heirloom Tomato Salsa from Cooking Light

  • Yield: 6 servings ( Serving Size: 2 cakes & 1/2 cup salsa )

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. Combine first 8 ingredients; set aside.

2. Weigh or lightly spoon flours into measuring cups. Combine flours, baking powder, 1/2 teaspoon salt and black pepper in a bowl.

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. 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.

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

CALC: 112mg

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Shrimp and Corn Cakes with Heirloom Tomato Salsa from Cooking Light recipe

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