Shrimp and Corn Cakes

By Reen

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 1/2 ounces masa harina (about 1/3 cup)
• 1 1/2 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

Details

Preparation time 60mins
Cooking time 60mins
Adapted from keyingredient.com

Preparation

Step 1

1. Combine first 8 ingredients; set aside.

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

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.

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.