Shrimp Corn Cakes With Citrus Chile Salsa

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 16
• 1 cup fresh corn kernel
• 1/2 cup buttermilk
• 2 eggs, beaten
• 1 tablespoon melted butter
• 1/2 cup flour
• 1/4 cup cornmeal
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon fresh parsley, chopped
• 3 green onions, chopped
• 1/2 lb cooked medium shrimp, deveined, and, chopped
• 1/4 cup vegetable oil, for frying
• 1 red pepper, finely, diced
• 1 yellow pepper, finely, diced
• 1/2 medium onion, finely, diced
• 1 lime, juice of
• 1/2 lemon, juice of
• 1/4 teaspoon chipotle chili, puree
• 1 medium mango, peeled, and, diced
• 1 tablespoon fresh coriander, chopped

Recipe

• 1 shrimp corn cakes:take half of the corn and process in food processor until smooth.
• 2 in a medium bowl combine smooth corn, buttermilk, eggs, melted butter and whole corn kernels.
• 3 in another medium bowl combine flour, corn meal, baking soda, salt and sugar.
• 4 stir in corn mixture.
• 5 add chopped parsley, green onions and chopped shrimp.
• 6 set aside batter until ready to cook.
• 7 in a medium skillet heat vegetable oil over medium heat.
• 8 drop spoonfuls of the corn/shrimp mixture into hot oil.
• 9 fry on each side for about 4 minutes or until golden brown.
• 10 remove and cool on wire rack.
• 11 citrus chile salsa:combine all citrus chile salsa ingredients in medium bowl.
• 12 puree half the mixture and return to bowl. mix.