Shrimp and corn pair perfectly in this scrumptious fried delectable. I just made them for New Year’s dinner. You can make just a few at a time, but I make 3 dozen and then freeze them in packages for future dinners. Dip them in any sauce that you like from hot and spicy tomy homemade cocktail sauce.
Preparation Time: 30 minutes
Cooking Time: 6 minutes per cake/batch (3 dozen is 4 or 5 batches depending on the size of your pan = 24ish minutes)
Overall Time:: 54 to 60 minutes
Servings: 3 dozen
2 cups ONION, chopped (1 medium)
6 cloves GARLIC, minced
2 lbs SHRIMP, peeled and deveined, finely chopped (I mush in food processor)
OIL for frying (amount will depend on pan and how many cakes in each)
3 cups GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum)
1 cup GLUTEN-FREE CORN MEAL
4 tablespoons CORN STARCH
4 teaspoons BAKING POWDER
1 teaspoon SALT
1 teaspoon BLACK PEPPER
1 can (15 oz) CREAMED-STYLE CORN
1 can (15 oz) WHOLE KERNEL CORN
4 large EGGS, beaten
Quinoa (15-20 minutes on stovetop)
Frozen or fresh seasonal vegetables (6-7 minutes)
Cocktail sauce or any sauce of your choice for fried fish.
If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want in a colander. Place the colander in a large bowl and run it under cold water until the water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY.
If you use shell-on shrimp, remove the shells or purchase already shelled shrimp.
DEVEIN the shrimp if not already cleaned.
CHOP SHRIMP finely or pulse in the food processor until a chunky mush.
PREPARE QUINOA or RICE per package directions (15-20 minutes) at the appropriate time.
PREPARE VEGETABLES per package directions (~8 minutes) at the appropriate time.
PREPARE 1 or 2 cookie sheets with paper towels to drain cakes when they come out of frying.
HEAT 1-1/2 tablespoons of oil in a large skillet (cast iron or heavy pans work best) over medium-high heat
COOK onions until tender.
ADD garlic and COOK for 1 more minute
ADD the shrimp to the skillet, spreading the shrimp out evenly in the pan and keep TURNING until the shrimp turns a nice pink.
REMOVE from heat and set aside.
In a large bowl (big enough to handle everything), MIX the dry ingredients: flour, cornmeal, cornstarch, baking powder, salt and pepper.
In another bowl, MIX the wet ingredients: corn, eggs, and shrimp mixture.
STIR the wet ingredients into the dry just enough to get everything moistened.
WIPE the skillet with a paper towel so that you can reuse it.
HEAT 1/4 inch of oil to 375 degrees (the way I know it is hot enough is I drop a small bit of batter into the oil and if it sizzles but does not splatter, it is good).
In batches (depending on the size of your skillet), DROP* 1 heaping tablespoon of the mixture into the skillet and fry until golden brown (2 to 3 minutes per side – then flip). I use 2 spatulas to flip.
* I love my 1 tablespoon ice cream scooper, which makes life easier. Once the cake is in pan, I flatten it with the back of a spatula.
PLACE finished cakes on prepared paper towels to DRAIN.
Shrimp is my quick and easy dinner protein, especially because I can use frozen, peeled and deveined shrimp in only 10 minutes. This sauce is sweet and tangy and sticks perfectly to the shrimp, making it just right for licking your fingers. I buy a 2 lb bag of frozen large shrimp when I find it on sale so that I always have some on hand. If you have time, make the sauce about 30 minutes before and let the shrimp marinate in the refrigerator allowing for a more robust flavor. I served the shrimp over vegetable infused quinoa with steamed seasonal vegetables.
Preparation Time: 12 minutes
Cooking Time: 6-8 minutes
1 lb of SHRIMP, peeled and deveined (I like tail-on) 1/2 cup MAPLE SYRUP 2 tablespoons of LEMON JUICE 2 tablespoons of GLUTEN FREE SOY SAUCE 2 teaspoons DIJON MUSTARD 1 teaspoons GINGERROOT, minced 1 tablespoons of extra virgin OLIVE OIL Dried PARSLEY Sides: Stovetop Quinoa (15-20 minutes) Frozen seasonal vegetables (6-7 minutes)
If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want to cook in a colander. Place the colander in a large bowl and run it under cold water until water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY before adding to marinade.
If you use shell on shrimp, which adds more flavor to the dish, it can get messy to eat. I prefer to remove the shells prior to cooking or purchase already shelled shrimp. But I do leave the tails on. It’s a personal choice.
DEVEIN the shrimp before cooking if you are taking the shell off
PREPARE QUINOA or RICE per package directions (15-20 minutes)
In a large bowl (big enough for the shrimp), WHISK together maple syrup, lemon juice, gingerroot, gluten-free soy sauce, and mustard
ADD the thawed shrimp and MIX well to cover
If you have the time, REFRIGERATE for 30 minutes
PREPARE VEGETABLES per package directions (~8 minutes)
HEAT olive oil in a large skillet over medium-high heat
ADD the marinated shrimp to the skillet, spreading the shrimp out evenly in the pan and add some leftover marinade as well to heat as additional sauce
COOK the shrimp for 2 minutes and then TURN them over and cook another 2 minutes (this is mostly to heat them if using precooked shrimp). COOK 3-4 minutes a side if using uncooked shrimp, until they turn a nice pink.
REMOVE from heat and SPRINKLE with dried parsley
SERVE over quinoa or rice with a side of seasonal vegetables, using extra sauce if you like
STORE in the refrigerator in an air-tight container for 2 days
Make any night special when you turn dairy-free butter, garlic, olive oil, red pepper flakes, and white wine into this quick and easy shrimp scampi. I use frozen jumbo shrimp with the tails on, which defrost in ice water in 10 minutes. Because I love sweet peas, I tend to go overboard with them in the mix – how many you add to the plate is really up to you.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
1-1/2 pounds (24-30) large or jumbo SHRIMP, shelled & deveined I use tail-on because it's pretty. 6 to 8 shrimp per person 3 tablespoons vegan BUTTER 2 tablespoons extra virgin OLIVE OIL 4-5 cloves GARLIC, minced (1 tablespoon) 1/2 teaspoon RED PEPPER FLAKES (more to taste) 1/2 teaspoon KOSHER SALT (more to taste) 1/2 cup WHITE COOKING WINE 1 tablesppon LEMON JUICE Ground BLACK PEPPER to taste Top with PARSLEY, chopped 10-12 Ounces of SWEET PEAS (1 bag frozen) SERVING SUGGESTION: Serve over JASMINE RICE
COOK rice or pasta according to package directions. This may take up to 20 minutes so start it before defrosting shrimp.
If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want to cook in a colander. Place the colander in a large bowl and run it under cold water until water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY before adding to skillet.
Shell on shrimp adds more flavor to the scampi but is messy to eat, I prefer to remove the shells prior to cooking. But I do leave the tails on. It’s a personal choice.
DEVEIN shrimp before cooking if taking the shell off.
COOK frozen sweet peas according to package directions (usually 5 minutes in the microwave)
HEAT a skillet on high
When hot, REDUCE heat to medium-high and ADD butter and olive oil until melted and foam has subsided
ADD garlic, red pepper flakes, and salt and SAUTE until garlic starts to brown. Do not let the mixture burn.
ADD shrimp to skillet
STIR in the white wine and mix well. COAT shrimp well with the butter, oil, wine mixture
Evenly spread shrimp in the skillet and INCREASE heat to high
BOIL everything for 3 minutes
FLIP the shrimp over and BOIL for another 1-2 minutes
REMOVE from heat and ADD lemon juice and black pepper
SERVE over rice with sweet peas and a sprinkle of parsley
STORE in an airtight container in the refrigerator for up to 2 days