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 to my 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 Sides: 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.
- PREPARE SHRIMP
- 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.
- Set aside
- 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.
- SERVE with quinoa or rice with a side of seasonal vegetables and my homemade cocktail sauce.
- STORE in the refrigerator in an air-tight container for 2 days. FREEZE for 3 months.
Inspired by TasteofHome.com Shrimp Corn Cakes with Soy Mayo