Chipotle Shrimp with Corn Cake
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Chipotle Shrimp with Corn Cake
Category
Seafood
Ingredients
- 2 tablespoons Fustini's Chipotle olive oil
- 1 pound shrimp, peeled and deveined
- pinch Chipotle seasoning
- salt and pepper
- 3/4 cup flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/4 cups buttermilk
- 2 tablespoons melted butter
- 1 tablespoon Fustini's Robust SELECT olive oil
- 1 egg
- 1 cup corn kernels
- 2 green onions, sliced
- vegetable oil
- 2 tablespoons white onion, small dice
- 2 cups Roma tomatoes, peeled, seeded and diced
- 1 Serrano chili, seeded and minced
- 2 tablespoons cilantro, chopped
- 2 teaspoons sugar
- 1/4 cup Modelo Negro Beer
- 2 teaspoons salt
- juice of 1 lime
- 3 tablespoons soft butter
- 2 chipotle in adobo, blended or chopped
- 1 teaspoon Fustini's Chipotle olive oil
- pinch Chipotle Seasoning
- salt and pepper
Ingredients
Corn Cake
Modelo Pico de Gallo
Chipotle Butter
Directions
- Heat olive oil in a large skillet over moderate heat. Once hot, add shrimp. Do not overcrowd shrimp. Cook in batches if necessary. Season shrimp with Chipotle seasoning, salt and pepper and cook until just done. Remove from pan and serve on a corn cake with Chipotle Butter and Pico de Gallo.
- Whisk together flour, cornmeal, baking powder, soda, salt and sugar. In a separate bowl whisk together buttermilk, melted butter, olive oil and egg. Puree half the corn kernels with an immersion blender. Combine the dry ingredients with the wet ingredients and add corn puree and kernels. Fold in scallions. Fry in small dollops in hot Avocado oil until fully cooked and brown.
- Place onions in a colander and wash thoroughly then dry. Place into a small bowl and add all the rest of the ingredients. Let marinate for 30 minutes. Strain before using.
- Mix all together and reserve.