| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Mexican |
Clprime1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Pico de Gallo; recipe follows |
| 6 1/2 |
tb |
Pureed chipotle chiles in adobo sauce |
| 2 |
tb |
Water |
| 30 |
lg |
Shrimp; about 1 1/2 pounds, |
|
|
; peeled and deveined |
| 1 |
c |
Unsalted butter; softened |
| 3/4 |
c |
All purpose flour |
| 1/2 |
c |
Coarse cornmeal |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 1/4 |
c |
Buttermilk |
| 2 |
tb |
Melted unsalted butter; cooled to room |
|
|
; temperature |
| 1 |
|
Egg; beaten |
| 1 |
c |
Fresh corn kernels; from 2 small ears |
| 2 |
|
Scallions chopped |
| 3 |
tb |
Unsalted butter |
| 2 |
|
Scallions; finely chopped, for |
|
|
; garnish |
| 1 |
tb |
Finely diced onion |
| 1 |
c |
Diced Roma tomatoes |
| 1 |
|
Serrano chile; seeded and minced |
| 1 |
tb |
Finely chopped fresh cilantro |
| 1 |
ts |
Sugar; to taste |
| 2 |
tb |
Mexican beer |
| 1 |
ts |
Salt |
| 1/2 |
|
Lime juiced |
INSTRUCTIONS
CORN CAKES
PICO DE GALLO
Yield: 1 cup
To prepare the Pico de Gallo, place the onion in a small strainer,
rinse with hot water, and drain. Transfer to a mixing bowl, add the
remaining salsa ingredients, and mix well. Let sit, refrigerated, for
at least 30 minutes for the flavors to marry.
In a mixing bowl, combine 2 tablespoons of the chipotle puree with the
water. Add the shrimp and toss to thoroughly coat. Marinate for 30
minutes to 1 hour in the refrigerator.
In a small mixing bowl, stir together the 1 cup of softened butter
with the remaining 4 1/2 tablespoons of chipotle puree; use more or
less chipotle, to taste. Set aside at room temperature.
To prepare the Corn Cakes, thoroughly combine the flour, cornmeal,
baking powder, baking soda, salt, and sugar in a mixing bowl. In a
separate large mixing bowl, whisk the buttermilk and melted butter
together, then whisk in the egg. Gradually add the combined dry
ingredients, stirring continuously until thoroughly incorporated. In
a food processor, puree 1/2 cup of the corn kernels and fold into the
batter. Then add the whole corn kernels and scallions, and mix
together. Add a little more buttermilk if the batter is too thick.
Set aside.
To cook the shrimp, heat the 3 tablespoons of butter on a griddle or
in a skillet. Saute the shrimp for 3 to 5 minutes over medium heat,
turning once. Be careful not to overcook. Keep warm.
To cook the Corn Cakes, heat a nonstick pan over medium heat and ladle
enough Corn Cake batter to make 3-inch cakes. Cook until golden brown,
about 2 1/2 minutes per side. Repeat for the remaining cakes (there
should be enough for
18 cakes).
Place 3 warm Corn Cakes on each serving plate. Place 5 shrimp on top
of the cakes and spread the warm soft chipotle butter liberally over
the shrimp. Spoon the Pico de Gallo next to the Corn Cakes and
garnish with the scallions.
Converted by MC_Buster.
Per serving: 2499 Calories (kcal); 230g Total Fat; (80% calories from
fat); 60g Protein; 62g Carbohydrate; 1061mg Cholesterol; 5820mg
Sodium Food Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 1/2
Vegetable; 0 Fruit;
44 1/2 Fat; 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0013
Converted by MM_Buster v2.0n.
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