Corn Cakes With Shrimp And Chipotle Butter (tortillas De Maize)

Recipe Ingredients

1 cup	237ml	Pico de Gallo - (see below)
6 1/2 tablespoons	97ml	Pureed chipotle chiles in adobo sauce
2 tablespoons	30ml	Water
30 tablespoons	450ml	Shrimp - (abt 1 1/2 lbs) - peeled, deveined (large)
1 cup	198g / 7oz	Unsalted butter - softened
		Corn Cakes
3/4 cup	46g / 1.6oz	All-purpose flour
1/2 cup	31g / 1.1oz	Coarse cornmeal
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Sugar
1 1/4 cups	296ml	Buttermilk
2 tablespoons	30ml	Melted unsalted butter - cooled to
		Room temperature
1		Egg - beaten
1 cup	62g / 2.2oz	Fresh corn kernels - (2 small ears)
2		Scallions - chopped
3 tablespoons	45ml	Unsalted butter
2		Finely-chopped scallions - for garnish
		Pice De Gallo
1 tablespoon	15ml	Finely-diced onion
1 cup	62g / 2.2oz	Diced Roma tomatoes
1		Serrano chile - seeded, minced
1 tablespoon	15ml	Finely-chopped fresh cilantro
1 teaspoon	5ml	Sugar - to taste
2 tablespoons	30ml	Mexican beer
1 teaspoon	5ml	Salt
1/2		Lime - juiced

Recipe Instructions

To prepare the Pico de Gallo, place the onion in a small strainer, rinse with hot water, and drain. Transfer to a mixing bowl, add the remaining salsa ingredients, and mix well. Let sit, refrigerated, for at least 30 minutes for the flavors to marry. (Makes 1 cup)

In a mixing bowl, combine 2 tablespoons of the chipotle puree with the water. Add the shrimp and toss to thoroughly coat. Marinate for 30 minutes to 1 hour in the refrigerator.

In a small mixing bowl, stir together the 1 cup of softened butter with the remaining 4 1/2 tablespoons of chipotle puree; use more or less chipotle, to taste. Set aside at room temperature.

To prepare the Corn Cakes, thoroughly combine the flour, cornmeal, baking powder, baking soda, salt, and sugar in a mixing bowl. In a separate large mixing bowl, whisk the buttermilk and melted butter together, then whisk in the egg. Gradually add the combined dry ingredients, stirring continuously until thoroughly incorporated.

In a food processor, puree 1/2 cup of the corn kernels and fold into the batter. Then add the whole corn kernels and scallions, and mix together. Add a little more buttermilk if the batter is too thick. Set aside.

To cook the shrimp, heat the 3 tablespoons of butter on a griddle or in a skillet. Saute the shrimp for 3 to 5 minutes over medium heat, turning once. Be careful not to overcook. Keep warm.

To cook the Corn Cakes, heat a nonstick pan over medium heat and ladle enough corn cake batter to make 3-inch cakes. Cook until golden brown, about 2 1/2 minutes per side. Repeat for the remaining cakes (there should be enough for 18 cakes).

Place 3 warm Corn Cakes on each serving plate. Place 5 shrimp on top of the cakes and spread the warm soft chipotle butter liberally over the shrimp. Spoon the Pico de Gallo next to the Corn Cakes and garnish with the scallions.

This recipe yields 6 servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0013) - from - the TV FOOD NETWORK

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