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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 255.6
  • Total Fat: 10.2 g
  • Cholesterol: 119.3 mg
  • Sodium: 639.4 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 16.7 g

View full nutritional breakdown of Shrimp and Corn Cakes calories by ingredient
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Shrimp and Corn Cakes

Submitted by: MTBIKETX
Shrimp and Corn Cakes

Introduction

These were absolutely delicious. I really liked the flavor of the combination of the masa and the the flour, it game the cake a great consistency and enhanced the flavor. The lemon zest also is brilliant in this recipe. It provides a very slight citrus flavor to the seafood that enhances the flavor of the shrimp. I made sure that I used a kitchen time to keep track of the three minutes per side to make sure that the shrimp was fully cooked. Be use not to use too hot of a pan. I will be making this recipe again, it was a hit. These were absolutely delicious. I really liked the flavor of the combination of the masa and the the flour, it game the cake a great consistency and enhanced the flavor. The lemon zest also is brilliant in this recipe. It provides a very slight citrus flavor to the seafood that enhances the flavor of the shrimp. I made sure that I used a kitchen time to keep track of the three minutes per side to make sure that the shrimp was fully cooked. Be use not to use too hot of a pan. I will be making this recipe again, it was a hit.
Number of Servings: 6

Ingredients

    1 1/2 ounces masa harina, about 1/3 cup
    1 1/2 ounces flour, about 1/3 cup
    1 teaspoon baking powder
    1/2 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    3 cups fresh corn kernels, devided, about 4 large ears
    1 tablespoon low fat buttermilk
    1 tablespoon lemon rind, grated
    2 teaspoons hot sauce
    1 large egg
    1/3 cup red bell pepper, chopped
    12 ounces shrimp, peeled and deveined, chopped
    2 green onions, thinly sliced
    2 cloves garlic, minced
    3 tablespoons canola oil, divided

Directions

Combine first 8 ingredients; set aside.

Weigh or lightly spoon flours into measuring cups. ­Combine flours, baking powder, 1/2 teaspoon salt, and black pepper in a bowl.

Place 1 1/2 cups corn and next 4 ingredients (through egg) in the bowl of a food processor; process until smooth. Combine pureed corn mixture, remaining 1 1/2 cups corn, bell pepper, shrimp, green onions, and garlic in a large bowl. Add flour mixture, stirring gently until moist.

Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to slightly flatten; cook for 3 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons oil and batter. Serve with salsa.


Serving Size: 2 cakes

Number of Servings: 6

Recipe submitted by SparkPeople user MTBIKETX.






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