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1
Prepare ranchero sauce (makes 4 cups - need about 1 cup for recipe):
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2
lightly blacken tomatoes and serranos in a skillet or under the broiler, about 4-5 minutes.
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3
chop together and set aside.
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4
saute onion and garlic in oil in a saucepan over low heat till onions are soft but not brown, about 10 minutes.
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5
combine all ingredients in the saucepan (reserve a few strips of julienned poblano for garnish). cook, partially covered, over low heat for 20-30 minutes, adding water if necessary.
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6
Remove cilantro.
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7
Garnish with a few strips of julienned poblanos.
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8
Refrigerate till ready to use.
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9
prepare corn cakes:
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10
place the dry ingredients in a bowl and mix together.
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11
in a large bowl, whisk the buttermilk and butter together and then whisk in the egg.
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12
gradually add the dry ingredients to the liquid and whisk till thoroughly incorporated.
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13
puree 1/2 cup of the corn and fold it into the batter along with the remaining whole kernels and the scallions.
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14
Add a little buttermilk if necessary to thin the batter.
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15
using an ungreased pan over medium heat, ladle 1 T of the corn cake better and form 3-inch cakes.
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16
Cook till golden brown, about 30 seconds each side.
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17
stack and keep warm till served.
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18
Shrimp:
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19
In a large pan, bring the water to a boil, add the lemon juice, peppercorns and salt.
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20
Add the shrimp and cook for 45 seconds to 1 minute.
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21
Drain, cook, peel and devein.
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22
Prepare chipotle butter - roughly puree together the butter, 1/2 lb of the peeled shrimp, and 1 1/2 T of chipotle puree.
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23
Set aside at room temperature.
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24
Just before serving, toss together the remaining pound of cooked shrimp with remaining 3 T of chipotle puree and heat through on a griddle, about 2 minutes.
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25
To serve:
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26
place 3 corn cakes on each plate, place 3 shrimp on each cake and spread chipotle butter liberally over shrimp.
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27
sprinkle the chopped scallions over shrimp.
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28
Serve ranchero sauce at the side of the corn cakes.
