Sunday, October 20, 2013

Ancho Shrimp on Smoked Gouda Corncakes


Ancho Shrimp on Smoked Gouda Corncakes


Ingredients

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

No comments:

Post a Comment