Skip to main content

Shrimp and Corn Cakes

I am having a serious love affair with this month's Cooking Light.  After this I might be done, but only until the next issue comes out.  Cooking Light isn't giving me anything to sing their praises (I wish!), I just think they're awesome.  Even though a couple weeks ago on an especially sleep-deprived day they called me with an offer to review a new cookbook.  I'm usually strong and hold my ground, but this time I agreed just to get them to stop talking to me so I could try to get the baby to sleep. 

Shrimp and Corn Cakes
recipe adapted from Cooking Light 

Makes 16 small cakes, serving size is 3

Ingredients:
1/3 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 cups corn kernels
1 Tablespoon milk
1 teaspoon lemon juice
Zest of one lemon
2 teaspoons hot sauce
1 large egg
1 serrano chili, seeded and roughly chopped
1/3 cup red bell pepper, roughly chopped
12 ounces cooked shrimp, chopped (about 1 1/2 cups)
2 green onions, thinly sliced
2 garlic cloves, minced
canola oil, for frying

Directions:
In a bowl, whisk together cornmeal, flour, baking powder, salt and pepper.
Place 1 1/2 cups corn, milk, lemon juice, lemon zest, hot sauce and egg in a food processor.  Pulse until almost smooth.
Add in serrano chili and bell pepper, pulse a couple times to chop.  You don't want to puree the peppers, just save yourself some chopping time.  
In a large bowl, combine corn mixture, remaining corn kernels, shrimp, green onions, and garlic.
Mix in cornmeal and flour mixture.
Heat a large skillet over medium-high heat (I found non-stick worked well here).
Add canola oil to the pan and drop 1/4 cup portions of the shrimp and corn cake mixture.  Use a spatula to flatten and shape.
Cook for about 3 minutes per side, until browned and crispy.
Put cooked cakes in a 250 degree oven to keep warm.
Leftovers reheat well in a 350 degree oven for 10-15 minutes, finish with a quick broil to add crispiness.

These were great!  I will definitely be making them again when we start getting corn from our CSA.  We ate them alongside my favorite cranberry apple quinoa.


Comments

Popular posts from this blog

Lemon Garlic Baked Salmon

Happy New Year! I hope you had a wonderful holiday season, and ate all the cookies.  I'm not big on New Year's resolutions, but all the treats I've been eating for the past month have been making me feel a little sluggish.  When I saw a one day "cleanse" I thought I'd give it a try.  Loosely, it called for drinking hot lemon water first thing in the morning, a Glowing Green Smoothie for breakfast, Ginger Lemon Cayenne Detox tea and vegetables for lunch and dinner. My day went like this: First thing after my run: Hot Lemon water - This is a nice way to warm up.  I do this all the time. Breakfast: Glowing Green Smoothie - I liked it a lot.  Very refreshing and hydrating.  Wished I hadn't baked donuts the night before as they were staring me down on the kitchen counter. Lunch: Spicy Mulligatawny Soup - I'm pretty sure that's not what they meant by "salad," but I went with it. Snack: Ginger Lemon Cayenne Detox tea - Zingy and invigorat...

Roasted Sweet Potato Salad

A few weeks ago we went into Boston for the day. After chasing little people up, down, and around the Children's Museum, watching Colin climb up three stories on a jungle gym and James' excitement at a room filled with golf balls, we went to Flour Bakery for lunch.  I had the Roasted Sweet Potato sandwich, and it was amazing. I just checked the menu , and it looks like they don't offer it right now, but lucky for you I made a salad that's just as good.  The original sandwich was roasted sweet potato, apple, walnut pesto, blue cheese and kale on wheat bread.  I took some liberties, changed up some ingredients, and made it into a salad. Roasted Sweet Potato Salad Romaine and Kale, shredded Olive oil Sweet potato rounds, roasted Apple, sliced Avocado Roasted tomatoes Goat cheese Balsamic Vinegar Drizzle kale and romaine with olive oil Sweet potatoes - coat slices or cubes with olive oil and roast at 425 degrees for 30 minutes. Tomatoes - toss with olive o...

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...