Fantastic recipe. Made it for my family and the kids loved it as much as my hubby. I agree with other reviewers that it is labor intensive. Next time I make this (which will be soon!!) I will drop the salsa ingredients in the Cuisinart. It was nice to have the tomatoes hand chopped but it took too much time. I plan to make the salsa as a stand alone appetizer. It was that good. The shrimp cakes were easy to cook and delicious. I had to use frozen, raw shrimp with the tail on that I defrosted in a colander under cold water and pulled the tails off. It was 16 oz. but it didn't seem to affect the recipe. They fried up beautifully in a cast iron pan with organic high heat sunflower oil. I was concerned that they would soak up a ton of oil, but they didn't. The salsa and shrimp cake mix rested for about 1 1/2 hours because the gang wasn't back from the beach. That may have given the buttermilk and baking powder extra time to work. Short answer: Great recipe which can be streamlined.
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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