From Bernard Clayton's Cooking Across America, posted for ZWT III. This looks like some work, but sounds lovely.
- 8 cups water
- 1 lemon, juice of
- 1 tablespoon crushed peppercorn
- 1 tablespoon sea salt
- 2 1⁄2 lbs uncooked medium shrimp (about 54)
- 1 cup unsalted butter, softened
- 4 1⁄2 tablespoons pureed chipotle chiles
- 2 green onions, chopped
- 3⁄4 cup flour
- 1⁄2 cup coarse cornmeal (polenta)
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1⁄4 cups buttermilk
- 2 tablespoons butter, melted
- 1 egg, beaten
- 1 cup corn kernel
- 2 scallions, chopped
- 1 1⁄2 lbs tomatoes (roma are preferred)
- 3 serrano chilies
- 1 cup finely chopped white onion
- 1 tablespoon finely chopped garlic
- 1 tablespoon peanut oil
- 3 poblano chiles, roasted peeled seeded and julienne cut
- 1 bunch fresh cilantro, tied
- 1 teaspoon salt
- Prepare ranchero sauce (makes 4 cups - need about 1 cup for recipe):.
- lightly blacken tomatoes and serranos in a skillet or under the broiler, about 4-5 minutes.
- chop together and set aside.
- saute onion and garlic in oil in a saucepan over low heat till onions are soft but not brown, about 10 minutes.
- combine all ingredients in the saucepan (reserve a few strips of julienned poblano for garnish). cook, partially covered, over low heat for 20-30 minutes, adding water if necessary.
- Remove cilantro.
- Garnish with a few strips of julienned poblanos.
- Refrigerate till ready to use.
- prepare corn cakes:.
- place the dry ingredients in a bowl and mix together.
- in a large bowl, whisk the buttermilk and butter together and then whisk in the egg.
- gradually add the dry ingredients to the liquid and whisk till thoroughly incorporated.
- puree 1/2 cup of the corn and fold it into the batter along with the remaining whole kernels and the scallions.
- Add a little buttermilk if necessary to thin the batter.
- using an ungreased pan over medium heat, ladle 1 T of the corn cake better and form 3-inch cakes.
- Cook till golden brown, about 30 seconds each side.
- stack and keep warm till served.
- In a large pan, bring the water to a boil, add the lemon juice, peppercorns and salt.
- Add the shrimp and cook for 45 seconds to 1 minute.
- Drain, cook, peel and devein.
- Prepare chipotle butter - roughly puree together the butter, 1/2 lb of the peeled shrimp, and 1 1/2 T of chipotle puree.
- Set aside at room temperature.
- Just before serving, toss together the remaining pound of cooked shrimp with remaining 3 T of chipotle puree and heat through on a griddle, about 2 minutes.
- To serve:.
- place 3 corn cakes on each plate, place 3 shrimp on each cake and spread chipotle butter liberally over shrimp.
- sprinkle the chopped scallions over shrimp.
- Serve ranchero sauce at the side of the corn cakes.