Shrimp and Corn Cakes

Shrimp and Corn Cakes
Shrimp and Corn Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoon(s) mayonnaise

  • 1

    tablespoon(s) whole-grain mustard

  • 4

    cornichons, finely chopped

  • 2

    teaspoon(s) brine from the cornichons

  • Kosher salt

  • Pepper

  • 1/2

    cup(s) yellow cornmeal

  • 1

    teaspoon(s) baking powder

  • 2

    large eggs, lightly beaten

  • 1 1/2

    cup(s) (from about 2 ears) fresh corn kernels

  • 1/2

    pound(s) (large) peeled and deveined shrimp, tails removed and shrimp cut into 1/2-inch pieces

  • 3

    tablespoon(s) olive oil

  • Mixed green salad, for serving

Directions

In a small bowl, combine the mayonnaise, mustard, cornichons, and brine and 1/4 teaspoon pepper. In a medium bowl, whisk together the cornmeal, baking powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Stir in the eggs and 1/2 cup water. Fold in the corn and shrimp. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Working in 3 batches, spoon four mounds of the batter (about 1/4 cup each) into the skillet and cook until golden brown and cooked through, 1 to 2 minutes per side, adding more oil to the skillet as necessary. Serve the cakes with the mayonnaise mixture and a green salad, if desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: