Ancho Shrimp on Smoked Gouda Corncakes

Ancho Shrimp on Smoked Gouda Corncakes

Ingredients

Corncakes
1	tablespoon butter
1/3	cup sliced green onions
1	cup fresh or frozen corn kernels
1	egg
1	cup buttermilk
3	tablespoons sour cream
1 1/3	cups Martha White® Self-Rising Enriched Yellow Corn Meal Mix
1 1/2	cups shredded smoked Gouda
1/2	cup Crisco® Pure Canola Oil
Ancho Shrimp
4	tablespoons butter
2 large	dried ancho peppers, split in half and seeds removed
1	tablespoon minced garlic
1	pound fresh uncooked shrimp, shelled and deveined
	salt and peper to taste
1	cup canned petite diced tomatoes, undrained
	sliced green onions

 

Preparation Directions

1.	Melt 1 tablespoon butter in 10-inch Lodge cast iron skillet on medium. Add 1/3 cup green onions; cook 1 minute. Add corn; cook 2 minutes. In large mixing bowl, whisk egg. Add buttermilk, sour cream, and corn meal; whisk until smooth. Stir in cheese, corn and onions.
2.	Wipe out skillet with paper towel. Add 4 tablespoons oil; heat on medium high. Spoon batter into oil by 1/4 cupfuls. Cook until golden brown; turn and brown on other side. Cook in batches adding oil as needed. Drain on paper towels. Wipe out skillet.
3.	Melt 4 tablespoons butter in skillet on medium high. Add ancho peppers; cook 3 minutes. Add garlic; cook 1 minute. Add shrimp; sprinkle with salt and pepper. Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.
4.	Place 2 corncakes slightly overlapping on serving plate. Top with shrimp and sauce; sprinkle with green onions.
TIP	Ancho chile peppers, a dried, red, heart-shaped pod, have a mild earthy flavor. If unavailable, add 1 teaspoon ground ancho chile pepper (available in the spice section) with the salt and pepper.

Prep Time:

Cooking Time:

Serving size: 6 servings

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