Shrimp and Corn Cakes with Heirloom Tomato Salsa

Shrimp and Corn Cakes with Heirloom Tomato Salsa Recipe
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Delicious patties made of fresh corn, shrimp, and bell pepper are pan-fried to perfection in this recipe. Serrano chile in the heirloom tomato salsa adds a bit of heat, and cilantro some earthy freshness.

Yield:

Serves 6 (serving size: 2 cakes and about 1/2 cup salsa)

Recipe from

Cooking Light

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 285
Fat 10.2 g
Satfat 1.1 g
Monofat 5.3 g
Polyfat 3.2 g
Protein 17.9 g
Carbohydrate 33.4 g
Fiber 5 g
Cholesterol 116 mg
Iron 3.2 mg
Sodium 466 mg
Calcium 112 mg

Ingredients

1/2 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 1/2 pounds mixed heirloom tomatoes, seeded and chopped
1 serrano chile, seeded and minced
1.5 ounces masa harina (about 1/3 cup)
1.5 ounces all-purpose flour (about 1/3 cup)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups fresh corn kernels, divided (about 4 large ears)
1 tablespoon low-fat buttermilk
1 tablespoon grated lemon rind
2 teaspoons hot sauce
1 large egg
1/3 cup chopped red bell pepper
12 ounces peeled and deveined shrimp, chopped (about 1 1/2 cups)
2 green onions, thinly sliced
2 garlic cloves, minced
3 tablespoons 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 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 oil and batter. Serve with salsa.

Note:

Ivy Manning,

June 2012
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