Shrimp Corn Fritters w/Red Pepper Sauce

By KeyIngredient

Ingredients

• Shrimp and Corn Cakes:
• 1 lemons
• 1/2 pound fresh or frozen peeled, deveined medium shrimp
• 2 ears fresh sweet corn, kernels removed (1 1/2 cups)
• 2 green onions, thinly sliced
• 1 tablespoons snipped fresh parsley
• 1/2 fresh jalapeno pepper*, minced
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• Red Pepper Yogurt Sauce:
• 4 ounces Greek yogurt or goat yogurt
• 2 ounces roasted red sweet peppers, drained
• 1 1/2 tsp. minced fresh hot red pepper*
• 1 1/2 tsp. fresh lemon juice
• 1 clove garlic
• 1/2 teaspoon honey (optional)

Preparation

Step 1

For Shrimp and Corn Cakes:
1. Finely shred the peel of the lemons. Set aside.
2. In the bowl of a food processor add two-thirds of the shrimp and half of the finely shredded lemon peel. Cover and process with several on/off turns until the mixture becomes a fine paste.
3. Transfer the shrimp paste to a large bowl. Add the remaining shrimp (roughly chopped), remaining lemon peel, corn kernels, green onions, parsley, jalapeno, and salt; mix well.
4. Using clean hands, form 8 patties from the shrimp and corn mixture. Cover and chill until ready to use.

For Red Pepper Yogurt Sauce:
5. In a blender or food processor, blend or process the yogurt, roasted red peppers, hot red pepper, lemon juice, garlic, honey, if using, and salt. Cover and chill until ready to use.
6. In a large skillet heat oil over medium-high heat. Working in two batches, add shrimp cakes and cook for 2 to 3 minutes or until the bottoms have become golden and crispy.
7. Flip cakes and cook 1 to 2 minutes more or until golden and crispy and the shrimp is opaque. Remove from heat; cover and keep warm. Repeat with remaining cakes. Serve with Red Pepper Yogurt Sauce.