[CH] Last Night's Dinner - Corn Cakes w/Creole Shrimp

RisaG (radiorlg@yahoo.com)
Sat, 29 Mar 2003 15:57:19 -0800 (PST) 

I decided to splurge a bit tonight. I needed a treat.
Had a bad day and this really fit the bill. Delicious
and not difficult to pull together at the last moment.

I used a thai finger pepper instead of the jalapeno
and it was great. Added the right amount of heat, only
used half the seeds.

  *  Exported from  MasterCook  *

                        Corn Cakes w/Creole Shrimp

Recipe By     : Sara Moulton Cooks At Home
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                       
Seafood

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   2      tbsp          all-purpose flour
     1/2  cup           cornmeal
   1      tbsp          scallion -- finely chopped
     1/2  tsp           baking soda
     1/2  tsp           kosher salt
   1      lg            egg -- lightly beaten
   2      cups          fresh or thawed corn kernels
   6      tbsp          vegetable oil
     1/2  cup           buttermilk (to 3/4 cup)
   1      lb            medium shrimp -- peeled &
deveined
   1      med           onion -- finely chopped
   1      clove         garlic -- minced
   1      lb            plum tomatoes -- seeded &
chopped
   1      sm            jalapeno -- seeded & minced
   1      tbsp          flat leaf parsley -- chopped
                        kosher salt and freshly ground
black peppe -- to taste
   2      tbsp          unsalted butter

Stir the flour, cornmeal, scallion, baking soda and
salt together in a large bowl. Combine the egg, corn
and 2 tbsp oil in a separate bowl. Add the corn
mixture to the dry ingredients and stir well to blend.
Pour in just enough of the buttermilk to make a thin
cake-like batter. Set the batter aside while preparing
shrimp.

Cut the shrimp into 1/2 inch pieces. Heat 2 tbsp of
the ol in a large skillet over medium-high heat until
almost smoking. Add the shrimp and cook, stirring
until pink, 1-2 minutes. Remove with a slotted psoon
and drain on paper towels. Reduce heat to medium and
add onion. Cook, stirring often, until softened, about
5 minutes. Add the garlic to the skillet and cook for
1 minute longer. Stir in the tomatoes and the jalapeno
and cook, stirring often, until thickened, about 5-10
minutes. Return the shrimp to the skillet, add the
parsley, and season with salt and pepper (The sauce
can be made up to a day in advance. Reheat gently over
low heat before serving.)

Preheat oven to 200 degrees F. Heat 1 tbsp of
remaining oil and 1 tbsp of butter in a large nonstick
skillet over medium heat. Working in batches, ladle
about 2 tbsp of the batter onto the skillet and spread
lightly with the back of a spoon to make individual
cakes. Cook until browned and firm to the touch, about
3 minutes first side, 1-2 minutes on the second.
Reduce the heat to low if the cakes brown too quickly.
Repeat the process adding the remaining oil and butter
as needed. The skillet should be hot before you add
the butter. Keep the cakes warm in the oven while you
prepare the remaining cakes.

Arrange the cakes on individual plates and spoon about
1/3 cup of shrimp sauce over each. Sprinkle with
chopped parsley if desired and serve warm.

Makes 4 main dish servings or 6 appetizer courses

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=====
RisaG

Risa's Food Service
http://www.geocities.com/radiorlg
Updated 3/21/03

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