Corn cakes with spicy shrimp
Ingredient: serve 4
½ cup yellow cornmeal
all purpose flour
½ teaspoon baking soda salt and pepper
2 ½ teaspoons chili powder
1 ¼ cups buttermilk
1 large egg
2 ears corn, kernels removed from cobs (about 1 cup)
1 ½ pounds extra large shrimp, peeled and deveined
5 tablespoon olive oil
1 teaspoon ground cumin
2 tablespoons lime juice
- Adjust the oven rack in the middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees. Mix cornmeal, flour, baking soda, ¾ teaspoon salt and ¼ teaspoon pepper ½ teaspoon chili powder in a medium bowl. Beat buttermilk and egg in a medium bowl seconds. Mix wet ingredients into dry until just combined. Add the corn.
- Pat shrimp dry with paper towels and toss with 2 tablespoons oil, cumin, remaining chili powder, ½ teaspoon salt and ¼ teaspoon pepper.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Divide the dough into 4 equal measures ¼ cup. Pour all 4 in the pan and cook until lightly browned cakes on both sides, about 3 minutes per side. Transfer baking cakes. Repeat with a tablespoon of extra oil and other corn cakes.
- April. In a pan, a tablespoon of vacuum heat remaining oil over medium-high heat until smoking. Add shrimp high heat until smoking. Add shrimp and cook until browned in places and cooked through, 40 to 60 seconds on each side. Add the lemon juice and cook until hot. Serve. Shrimp with corn cakes.