CORN CAKES WITH SHRIMP AND CHIPOTLE BUTTER: TORTILLAS DE MAIZE
Provided by Food Network
Time 2h10m
Number Of Ingredients 26
Steps:
- To prepare the Pico de Gallo, place the onion in a small strainer, rinse with hot water, and drain. Transfer to a mixing bowl, add the remaining salsa ingredients, and mix well. Let sit, refrigerated, for at least 30 minutes for the flavors to marry. In a mixing bowl, combine 2 tablespoons of the chipotle puree with the water. Add the shrimp and toss to thoroughly coat. Marinate for 30 minutes to 1 hour in the refrigerator. In a small mixing bowl, stir together the 1 cup of softened butter with the remaining 4 1/2 tablespoons of chipotle puree; use more or less chipotle, to taste. Set aside at room temperature. To prepare the Corn Cakes, thoroughly combine the flour, cornmeal, baking powder, baking soda, salt, and sugar in a mixing bowl. In a separate large mixing bowl, whisk the buttermilk and melted butter together, then whisk in the egg. Gradually add the combined dry ingredients, stirring continuously until thoroughly incorporated. In a food processor, puree 1/2 cup of the corn kernels and fold into the batter. Then add the whole corn kernels and scallions, and mix together. Add a little more buttermilk if the batter is too thick. Set aside. To cook the shrimp, heat the 3 tablespoons of butter on a griddle or in a skillet. Saute the shrimp for 3 to 5 minutes over medium heat, turning once. Be careful not to overcook. Keep warm. To cook the Corn Cakes, heat a nonstick pan over medium heat and ladle enough Corn Cake batter to make 3-inch cakes. Cook until golden brown, about 2 1/2 minutes per side. Repeat for the remaining cakes (there should be enough for 18 cakes). Place 3 warm Corn Cakes on each serving plate. Place 5 shrimp on top of the cakes and spread the warm soft chipotle butter liberally over the shrimp. Spoon the Pico de Gallo next to the Corn Cakes and garnish with the scallions.;
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Hollye Villegas
[email protected]I'm not sure what I did wrong, but my corn cakes turned out really dry. I think I might have overcooked them.
meraj uddin
[email protected]These corn cakes were just okay. I think I would have liked them better if they were fried instead of baked.
fpc._clan
[email protected]I've never had corn cakes before, but these were amazing. I will definitely be making them again.
Alex Grimes
[email protected]These corn cakes were a bit too spicy for my taste. I would recommend using less chipotle butter next time.
Dogg Snoop
[email protected]I'm definitely going to make these corn cakes again. They were so good!
Pearl Maren Price
[email protected]These corn cakes were the perfect appetizer for my party. They were easy to make and everyone loved them.
Patience Avre 18
[email protected]I'm not a big fan of shrimp, but these corn cakes were still really good. The chipotle butter was the perfect addition.
onovwiohwo mitaire
[email protected]These corn cakes were a bit bland for my taste. I think I would add some more spices next time.
Kyree Edwards
[email protected]I've made these corn cakes several times now and they are always a favorite. They are so easy to make and the flavor is amazing.
brett thomas
[email protected]These corn cakes were delicious! I made them for my family and they loved them. The shrimp and chipotle butter were the perfect combination of flavors.
Trey Bush
[email protected]I'm not sure what I did wrong, but my corn cakes turned out really dry. I think I might have overcooked them.
Spirit
[email protected]These corn cakes were just okay. I think I would have liked them better if they were fried instead of baked.
Inarjit Mandal
[email protected]I've never had corn cakes before, but these were amazing. I will definitely be making them again.
Innocent Peace
[email protected]These corn cakes were a bit too spicy for my taste. I would recommend using less chipotle butter next time.
Manjula Manjula
[email protected]I'm definitely going to make these corn cakes again. They were so good!
Tyrone Davis
[email protected]These corn cakes were the perfect appetizer for my party. They were easy to make and everyone loved them.
Yesu Padam
[email protected]I'm not a big fan of shrimp, but these corn cakes were still really good. The chipotle butter was the perfect addition.
Syed Ayan
[email protected]These corn cakes were a bit bland for my taste. I think I would add some more spices next time.
Malik Sharafat
[email protected]I've made these corn cakes several times now and they are always a favorite. They are so easy to make and the flavor is amazing.
elaf kanno
[email protected]These corn cakes were absolutely delicious! I made them for my family last night and they were a huge hit. The shrimp and chipotle butter were the perfect combination of flavors.