Shrimp with Corn Cakes & Chipotle Butter
Ingredients
- 8 tbsp unsalted butter, softened (1/2 cup, 1 stick)
- 4 1/2 tbsp canned chipotle chiles, puréed with their sauce (I like Embassa brand)
- 3/4 cup unbleached all-purpose flour
- 1/2 cup cornmeal
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 1 1/4 cup buttermilk
- 2 tbsp unsalted butter, melted
- 1 large egg, beaten to blend
- 1 cup fresh corn kernels
- 1 bunch green onions, thinly sliced
- 1 1/2 lb medium shrimp (about 30), peeled and deveined
- 3 tbsp unsalted butter
- 2 green onions, thinly sliced
- Smoked Tomato Salsa, or your favorite spicy salsa (see Cook's Notes)
- Guacamole, homemade or your favorite store brand (see Cook's Notes)
Chipotle Butter
Corn Cakes
Finishing and Serving
Method
- 1 In a food processor or with a fork, combine the softened butter and chipotle chiles and set aside.For the corn cakes:
- 2
Combine the flour, cornmeal, baking powder, baking soda, salt and sugar in a medium bowl. In a large bowl, whisk the buttermilk and butter together and then whisk in the egg. Gradually add the dry ingredients to the liquid and whisk until thoroughly combined.- 3
Purée 1/2 cup of the corn and fold it into the batter along with the whole kernels and green onions. Add a little buttermilk if the mixture seems too thick.- 4
Using a nonstick pan over medium heat, ladle enough corn cake batter to form 3-inch cakes. Cook until golden brown ( about 2 1/2 minutes on each side). Keep the cakes warm in a 250°F oven until serving time. You should have 18 to 20 cakes.Finishing and serving the dish:- 5
In a large skillet, melt the butter over low heat. Sauté the shrimp until cooked through, 5 to 7 minutes.- 6
Divide the corn cakes among serving plates (extra points for warm plates). Divide the shrimp between the plates and spread about 2 teaspoons of the chipotle butter over the shrimp. Sprinkle with green onions and serve the salsa and guacamole on the side. - 2
For the chipotle butter: