Indulge in a culinary journey with our tantalizing Corn Cakes with Shrimp Guacamole, a harmonious blend of flavors and textures that will delight your taste buds. These delectable corn cakes, crafted with fresh corn kernels, aromatic cilantro, and a touch of heat from jalapeños, provide a crispy and savory base for the succulent shrimp. Perfectly seasoned and seared, the shrimp add a burst of briny sweetness to each bite. The pièce de résistance is the creamy and vibrant guacamole, made with ripe avocados, zesty lime juice, and a hint of garlic, which adds a refreshing contrast to the richness of the corn cakes and shrimp. This recipe offers a delightful balance of flavors and textures, making it a perfect appetizer or main course for any occasion. Additionally, we present two variations to cater to diverse preferences: a vegetarian option with roasted red peppers and a spicy version with chipotle peppers, ensuring that everyone can enjoy this culinary masterpiece.
Let's cook with our recipes!
SHRIMP CAKES RECIPE
Switch things up and make shrimp cakes instead of crab cakes. You can prepare and refrigerate the shrimp cakes up to 4 hours before cook time. The sauce, which can be made up to 5 days in advance, is also delicious served on po'boys or any fried fish. Have extra horseradish? Add a peppery kick to coleslaw dressing, deviled egg filling, or macaroni and cheese. Just remember that a little bit goes a long way.
Provided by Paige Grandjean
Categories Shrimp
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Combine shrimp, butter, eggs, scallions, lemon zest, 3⁄4 cup of the panko, 1 tablespoon of the lemon juice, 1 1⁄2 teaspoons of the salt, and 1⁄2 teaspoon of the paprika in a bowl. Shape into 8 (3-inch) cakes. Sprinkle remaining 3⁄4 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Place cakes on a parchment paper-lined baking sheet. Cover; chill 15 minutes.
- Combine mayonnaise, horseradish, 1⁄2 teaspoon of the salt, and remaining 1⁄2 tablespoon lemon juice and 1⁄4 teaspoon paprika. Set aside.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Cook 4 cakes 4 to 5 minutes per side. Transfer to a plate lined with paper towels; sprinkle with 1⁄8 teaspoon of the salt. Wipe skillet; repeat with remaining 2 tablespoons oil, 4 cakes, and 1⁄8 teaspoon salt. Top with sliced scallions and sauce. Serve with lemon wedges.
SHRIMP CORN CAKES WITH SOY MAYO
Feel free to add hot sauce to the dip that accompanies these savory corn cakes. -Katty Chiong, Hoffman Estates, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen (2/3 cup sauce).
Number Of Ingredients 21
Steps:
- In a small bowl, combine the first 7 ingredients. Cover and chill until serving., In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat. , In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened., Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 183mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SHRIMP CAKES WITH SCALLION DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
- Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.
- Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.
- Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing.
Nutrition Facts : Calories 445 calorie, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 236 milligrams, Sodium 680 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 27 grams
GUACAMOLE SHRIMP APPETIZERS
I wanted something different than a cheese-based appetizer. That's what you'll have in this fresh and flavorful snack. s for out by the pool. Tortilla chips are topped with a creamy guacamole and zippy shrimp mixture. It's yummy!-Ann Deren-Lewis, Bradbury, California
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Place the roasted jalapenos, cilantro, pine nuts and garlic in a food processor; cover and pulse until chunky. While processing, gradually add oil in a steady stream; set aside., In a large skillet, saute the shrimp, corn and red pepper in oil for 3-5 minutes or until shrimp turn pink. Remove from the heat; cool for 5 minutes. Add pesto mixture; toss to coat. Cover and refrigerate., For guacamole, place the avocado, cilantro, onion, lime juice and sour cream in food processor. Cover and pulse until smooth. Cover and chill., Just before serving, top each tortilla chip with guacamole., Place 2 teaspoons shrimp mixture on each.,
Nutrition Facts : Calories 45 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 21mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
GUACAMOLE WITH CORN
This easy Mexican guacamole with corn (guacamole con elote) and tomatoes tastes great with corn chips. As with all guacamole recipes, make sure you are using ripe avocados. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Ana Maria Gonzalez
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 11.2 g, Fat 11.8 g, Fiber 5.5 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.6 mg, Sugar 1.5 g
CRAB AND CORN CAKES TOPPED WITH GUACAMOLE
Make and share this Crab and Corn Cakes topped with Guacamole recipe from Food.com.
Provided by Terese
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl combine corn kernels, crab, lemon juice, paprika, spring onion, coriander and eggs.
- Stir through flour and season well.
- Heat oil in a medium non stick pan and cook dessert spoonfuls of the mixture for 1-2 minutes on each side or until golden and cooked through.
- Place on absorbent paper to drain.
- In a food processor combine avocado, sour cream, chilli and lemon juice until smooth.
- With motor running drizzle in olive oil until combined.
- Season.
- Serve crab cakes with a dollop of guacamole.
Nutrition Facts : Calories 356.2, Fat 22, SaturatedFat 4.1, Cholesterol 133.5, Sodium 175.2, Carbohydrate 27.4, Fiber 5.1, Sugar 2.2, Protein 14.9
SHRIMP AND CORN CAKE FRITTERS
Make and share this Shrimp and Corn Cake Fritters recipe from Food.com.
Provided by 2Bleu
Categories Crawfish
Time 15m
Yield 16 cakes, 8 serving(s)
Number Of Ingredients 15
Steps:
- Over medium heat, in a medium sauté pan, heat the olive oil. Sauté the corn, shrimp, shallots, salt, and black pepper for 5 minutes. Stirring occasionally.
- Remove from heat. In a mixing bowl, whisk the eggs and cream. Add the cornmeal, flours, baking powder, cayenne pepper, salt, and reserved corn juice. Mix until the batter is fully incorporated then gently fold in the corn.
- Using a small amount of vegetable oil, heat a saute pan over medium-high heat. Spoon by heaping tablespoons of batter into the pan leaving a 1" space between the cakes. (You will need to do this in batches). Cook 2 minutes on the first side and flip over. Continue cooking for 1 minute and remove from the heat. Serve warm with a dollop of sour cream.
Tips:
- Select the Right Corn: Use fresh or frozen corn kernels for the best flavor and texture. If using frozen corn, thaw it completely before using.
- Properly Prepare the Corn: For the best results, remove the corn kernels from the cob and pat them dry before adding them to the batter.
- Seasoning is Key: Use a variety of seasonings to enhance the flavor of the corn cakes. Paprika, cumin, chili powder, and cayenne pepper are all great options.
- Achieving the Right Consistency: To ensure the corn cakes are crispy on the outside and tender on the inside, make sure the batter is not too thick or too thin. Adjust the amount of milk or water accordingly.
- Cook Thoroughly: Cook the corn cakes until they are golden brown and crispy on both sides. If necessary, adjust the heat to prevent burning.
- Serve with Fresh Guacamole: Prepare a fresh guacamole using ripe avocados, tomatoes, onions, cilantro, and lime juice. This will complement the corn cakes perfectly.
Conclusion:
Corn cakes with shrimp guacamole are a delightful dish that combines the flavors of sweet corn, savory shrimp, and creamy guacamole. By following the tips above, you can create delicious and satisfying corn cakes that are perfect for breakfast, lunch, or dinner. Whether you're hosting a brunch or looking for a weeknight meal, these corn cakes will surely be a hit. So, gather your ingredients, put on your apron, and embark on a culinary journey to create this delectable dish!
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