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    You are in: Home / Recipes / Shrimp Corn Cakes With Citrus Chile Salsa Recipe
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    Shrimp Corn Cakes With Citrus Chile Salsa

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    2 Total Reviews

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    • on May 29, 2011

      My first review disappeared so let's try again. This was really good though I preferred the parts separately more than together. The corn and shrimp cakes have a very delicate flavor and the salsa, though quite delicious, has such a strong flavor from the onion and pepper it overwhelmed them. I really like the zip from the chipotle and cilantro and next time will just add them to the cakes and serve them on greens with a fruit vinaigrette. I cut this down to 2 servings, which made 3 smallish cakes and to me was a single serving. I started with uncooked, shelled and deveined shrimp, and just had to boil them a few minutes to cook them, I think they have a nicer flavor then starting with already cooked shrimp. I also used frozen corn as I was only using 2 TBLS and the fresh corn is not good yet in this area. I used my mini chopper and mixed the corn, egg, and buttermilk together; it wasn't totally smooth but worked just fine. I can't wait to make these for my DH, I know he'll love them too! Thanks Boomette for sharing! Made for ZWT 7 by a Food.commando

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    • on April 20, 2011

      These are very good and a different type of meal for us -- it was a great way for us to use some cooked shrimp, corn and buttermilk -- and a fun dinner. We skipped the salsa and had this with salad instead. Very intereting and good!

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    Nutritional Facts for Shrimp Corn Cakes With Citrus Chile Salsa

    Serving Size: 1 (111 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 121.0
    Calories from Fat 48
    Total Fat 5.3 g
    Saturated Fat 1.2 g
    Cholesterol 43.3 mg
    Sodium 272.0 mg
    Total Carbohydrate 15.0 g
    Dietary Fiber 1.6 g
    Sugars 4.1 g
    Protein 4.6 g

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