CORN CAKES WITH SHRIMP AND CHIPOTLE BUTTER: TORTILLAS DE MAIZE
Provided by Food Network
Time 2h10m
Number Of Ingredients 26
Steps:
- 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. 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.;
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sohail Sohail awan
s_awan28@yahoo.comI followed the recipe exactly, but my corn cakes didn't look anything like the pictures. They were still good, though!
White Pheonix985
white@hotmail.comThese corn cakes were delicious! I will definitely be making them again.
USMAN BEY
b.usman85@gmail.comI'm not sure what I did wrong, but my corn cakes didn't turn out very well. They were too dry and crumbly.
Chelann N
cn@gmail.comThese corn cakes were a little bland for my taste. I think I'll add some more seasoning next time.
Meks Nwa
nwa_meks@aol.comI'm not a big fan of corn, but I actually really liked these corn cakes. They were really flavorful.
Sohaib Abdullah
a-s60@yahoo.comThese corn cakes are a great way to use up leftover corn. They're also a great side dish for any meal.
Mysti Quinn
qmysti@hotmail.comOverall, I thought these corn cakes were pretty good. I would definitely make them again, but I would make a few changes.
shadin mia
shadin.mia@yahoo.comThe chipotle butter was a bit too spicy for me. I think I'll use less chipotle next time.
Lenah Wawira
w.lenah19@aol.comThese corn cakes were a little too dry for my taste. I think I'll add more milk next time.
Gideon Njoroge
gideon.n@gmail.comI wasn't sure how the corn cakes would turn out, but I was pleasantly surprised. They were delicious!
Neema Mikidadi
neema.m0@hotmail.comI've made these corn cakes several times now, and they're always a hit. They're easy to make and always turn out delicious.
Sourob Sarkar
s-s@hotmail.comI made these corn cakes for my family, and they loved them! The chipotle butter added a nice kick of spice.
Zain Taj
zain61@yahoo.comI followed the recipe exactly, and the corn cakes turned out perfectly. They were crispy on the outside and fluffy on the inside.
Francisco Atrixco
atrixco.francisco@gmail.comThese corn cakes were a hit at my dinner party! The shrimp and chipotle butter were a perfect combination, and the tortillas were the perfect vessel for all the flavors.