Great receipe. A little prep but cook time quick.
Shrimp and Corn Cakes with Heirloom Tomato Salsa
arhoton Posted: 06/04/12
jasmine1759 Posted: 07/17/12
Time consuming prep? Yes. Worth the effort? Yes. Next time I will make the salsa the night before. The best part? Even my picky husband cleaned his plate.
niecygee Posted: 09/07/12
This was a hit... my family loved it... with the longer prep time it will be a weekend treat, but well worth the extra time. Well balanced flavors with great texture contrast. My grown daughter liked it so much she swooned!!
jmeleeS Posted: 06/11/12
Wow! Fantastic recipe! Yes, this does take a lot of prep-time effort, but it was well worth the wait! I usually have a few changes in any recipe, but this one, I didn't make a one other than substitutions 1) for masa harina - I just ground polenta into a flour like texture in a mini food processor; worked out excellent! 2) Instead of the fresh corn, I did take a short cut and used 1 can of summer crisp. Overall, this has amazing flavors, wonderful texture, and was really memorable. My husband scraped his plate (usually light cooking is not his favorite) and I can't wait to make this recipe again. Wonderful summertime treat - enjoy!
PastaRD Posted: 08/17/13
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!
VWeisman Posted: 07/05/14
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.