Chipotle Shrimp With Corn Cakes (Zwt Usa Southwest)

READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Shrimp:
  • 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.
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