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Chipotle Shrimp with Corn Cake

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Chipotle Shrimp with Corn Cake

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Chipotle Shrimp with Corn Cake


Submitted by Corporate Chef Andy Stewart

Ingredients

Corn Cake
  • 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
Modelo Pico de Gallo
  • 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
Chipotle Butter
  • 3 tablespoons soft butter
  • 2 chipotle in adobo, blended or chopped
  • 1 teaspoon Fustini's Chipotle olive oil
  • pinch Chipotle Seasoning
  • salt and pepper

Directions

Step 1. 

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.


Step 2.  Corn Cake

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.


Step 3.  Modelo Pico de Gallo

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.


Step 4.  Chipotle Butter

Mix all together and reserve.




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