Shrimp And Corn Cakes With Heirloom Tomato Salsa

Name: Shrimp And Corn Cakes With Heirloom Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup diced red onion; 1/4 cup chopped fresh cilantro; 2 tablespoons fresh lime juice; 1/4 teaspoon kosher salt; 1/4 teaspoon ground cumin; 1/8 teaspoon ground red pepper; 1 1/2 pounds mixed heirloom tomatoes, seeded and chopped; 1 serrano chile, seeded and minced; 1.5 ounces masa harina (about 1/3 cup); 1.5 ounces all-purpose 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, divided (about 4 large ears); 1 tablespoon low-fat buttermilk; 1 tablespoon grated lemon rind; 2 teaspoons hot sauce; 1 large egg; 1/3 cup chopped red bell pepper; 12 ounces peeled and deveined shrimp, chopped (about 1 1/2 cups); 2 green onions, thinly sliced; 2 garlic cloves, minced; 3 tablespoons canola oil, divided

Servings: persons

1/2 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 1/2 pounds mixed heirloom tomatoes, seeded and chopped
1 serrano chile, seeded and minced
1.5 ounces masa harina (about 1/3 cup)
1.5 ounces all-purpose 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, divided (about 4 large ears)
1 tablespoon low-fat buttermilk
1 tablespoon grated lemon rind
2 teaspoons hot sauce
1 large egg
1/3 cup chopped red bell pepper
12 ounces peeled and deveined shrimp, chopped (about 1 1/2 cups)
2 green onions, thinly sliced
2 garlic cloves, minced
3 tablespoons canola oil, divided

1
Combine first 8 ingredients; set aside.
2
Weigh or lightly spoon flours into measuring cups. -Combine flours, baking powder, 1/2 teaspoon salt, and black pepper in a bowl.
3
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.
4
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.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/2 cup diced red onion, 1/4 cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 1/4 teaspoon kosher salt, and more.

Yes, Shrimp And Corn Cakes With Heirloom Tomato Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!