Sweet Corn And, Shrimp Cakes Recipe - Cooking Index
Sweet Corn And, Shrimp Cakes Recipe - Cooking Index
Serve these plain or, if you like, garnish with a dollop of tart green salsa made from tomatillos. Thawed frozen corn works well in this recipe.
Courses: Starters and appetizers| 3 cups | 187g / 6.6oz | Corn kernels |
| = (fresh or thawed frozen) | ||
| 2 tablespoons | 30ml | Flour |
| 1 | Egg | |
| 1/4 cup | 59ml | Heavy cream or milk |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 cup | 118ml | Cooked shelled baby shrimp |
Puree 2 cups of the corn in a food processor. Add the flour, egg, cream, and salt and pulse several times to combine. Stir in the rest of the corn and the shrimp.
Heat a nonstick or lightly oiled griddle. Make corn cakes using 1 tablespoon of batter for each. Cook in batches over medium-high heat until the bottoms are nicely browned, about 2 minutes. Turn over and cook the other sides until lightly browned, 1 1/2 to 2 minutes longer. Serve immediately.
This recipe yields 6 to 8 appetizer servings.
Source:
Jacqueline E. Knight
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