Just finished supper, and wow, clean plates everywhere. This is a little more work than your usual weeknight meal, but it's worth it. Used Indiana summer tomatoes from the garden and Indiana sweet corn. Wow. Also used polenta, whirled it and the flour, baking powder, salt, and pepper in the food processor and had no issues. Did not add cumin to the salsa, as we are not big fans. It was still excellent. This would probably also work well with crab subbed for the shrimp. Way to go Cooking Light!
Shrimp and Corn Cakes with Heirloom Tomato Salsa
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.
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- Calories: 285
- Fat: 10.2g
- Saturated fat: 1.1g
- Monounsaturated fat: 5.3g
- Polyunsaturated fat: 3.2g
- Protein: 17.9g
- Carbohydrate: 33.4g
- Fiber: 5g
- Cholesterol: 116mg
- Iron: 3.2mg
- Sodium: 466mg
- Calcium: 112mg
- 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
- 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.
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