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.
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.
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