Shrimp Corn Cakes With Citrus Chile Salsa

READY IN: 20mins
Recipe by Boomette

From Christine Cushing of Food Network.

Top Review by momaphet

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

Ingredients Nutrition


  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.

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