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This recipe is actually 3 recipes in 1 which makes for a very long ingredients list. The recipe was adjusted somewhat and at times was difficult to follow. My shrimp were 21 to 25 count per pound and I allowed 6 per serving. The liquid ingredients for the corn cakes were blended in the blender container along with the corn to be pureed. My cookie scoop made the perfect measure for the corn cakes. The Ranchero Sauce was made 24 hours in advance and refrigerated until ready to serve. It was heated at serving time. For the sauce, the tomatoes and all the chili were cut in half before placing under the broiler which allowed the skins to be easily slipped before processing and it definitely needed the addition of water. The shrimp were cooked in the boiling water but I don't see why they couldn't be cooked in a smaller amount of liquid just as easy. The end result was a truly delicious meal served with a side salad.

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PaulaG May 15, 2008
Chipotle Shrimp With Corn Cakes (Zwt Usa Southwest)