How To Make Ancho Shrimp on Smoked Gouda Corncakes
Crispy skillet-fried corncakes made from corn kernels, buttermilk, and cornmeal mix are topped with ancho shrimp sauce for a mix of savory and spicy tones.
Serves:
Ingredients
For Corncakes:
- 1tbspbutter
- ⅓cupgreen onions,sliced
- 1cupcorn kernels,fresh or frozen
- 1egg
- 1cupbuttermilk
- 3tbspsour cream
- 1cupyellow self rising corn meal mix,such as Martha White
- 1½cupssmoked gouda,shredded
- ½cupcanola oil,such as Crisco
For Ancho Shrimp:
- 4tbspbutter
- 2largedried ancho peppers
- 1tbspgarlic,minced
- 1lbfresh shrimp,uncooked, shelled, deveined
- salt and pepper,to taste
- 1cuppetite diced tomatoes,canned, undrained
- green onions,sliced
Instructions
Corncakes:
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Melt 1 tablespoon butter in a 10-inch cast-iron skillet on medium. Add green onions; cook for 1 minute. Add corn; cook for 2 minutes. In a large mixing bowl, whisk the egg.
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Add buttermilk, sour cream, and cornmeal; whisk until smooth. Stir in cheese, corn, and onions. Wipeout a skillet with a paper towel. Add 4 tablespoons of oil; heat on medium-high.
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Spoon batter into oil by ¼ cupfuls. Cook until golden brown; turn and brown on the other side. Cook in batches adding oil as needed. Drain on paper towels. Wipeout skillet.
Ancho Shrimp:
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Melt butter in skillet on medium-high. Add ancho peppers; cook for 3 minutes. Add garlic; cook for 1 minute. Add shrimp; sprinkle with salt and pepper.
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Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.
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Place 2 corncakes slightly overlapping on a serving plate. Top with shrimp and sauce; sprinkle with green onions.
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Serve and enjoy.
Nutrition
- Calories: 581.46kcal
- Fat: 39.17g
- Saturated Fat: 13.65g
- Trans Fat: 0.48g
- Monounsaturated Fat: 17.08g
- Polyunsaturated Fat: 6.48g
- Carbohydrates: 35.02g
- Fiber: 3.47g
- Sugar: 6.07g
- Protein: 23.15g
- Cholesterol: 182.89mg
- Sodium: 792.16mg
- Calcium: 320.52mg
- Potassium: 481.05mg
- Iron: 2.17mg
- Vitamin A: 217.77µg
- Vitamin C: 38.15mg
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