Shrimp and Corn Cakes with Heirloom Tomato Salsa

14 Reviews
ADD YOUR REVIEW
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Total Time
1 Hour
Yield
Serves 6 (serving size: 2 cakes and about 1/2 cup salsa)
By Ivy Manning
June 2012
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

Combine first 8 ingredients; set aside.

Step 2

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

Step 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.

Step 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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Ratings & Reviews

VWeisman's Review

liafinney
July 05, 2014
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.

Fabulous

arhoton
August 17, 2017
Must admit i took a couple shortcuts. I used leftover ina garten corn salad because many of same ingredients. Used combo of sunflowrr and avocado oil to fry. Absolutely no spatters. Also used leftover red pepper sauce combined with a garlic butter sauce to top off. It was excellent. Would definitely make again with same shortcuts to save time on weekdays

ajvogt's Review

VWeisman
May 18, 2012
N/A

PastaRD's Review

PastaRD
August 17, 2013
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!

arhoton's Review

jasmine1759
June 04, 2012
Great receipe. A little prep but cook time quick.

niecygee's Review

niecygee
September 07, 2012
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!!

VandyErin's Review

jmeleeS
January 13, 2013
N/A

jmeleeS's Review

mtbike40
June 11, 2012
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!

gracefully's Review

Angela
June 13, 2012
N/A

mtbike40's Review

gr8cooker
July 24, 2012
N/A