Ancho Shrimp on Smoked Gouda Corncakes
From sparow64 15 years ago
- 20 minutes to make
- Serves 4
This is one of those recipes that keep them comin back for more!! The smoked gouda corncakes are fabulous...and best done in the iron skillet as called for. As presented on a local news program.
Ingredients
- cornCAKES shopping list
- 1 tablespoon butter shopping list
- 1/3 cup sliced green onions shopping list
- 1 cup fresh or frozen corn kernels shopping list
- 1 egg shopping list
- 1 cup buttermilk shopping list
- 3 tablespoons sour cream shopping list
- 1 1/3 cups Martha White Yellow Self-Rising corn Meal shopping list
- 1 1/2 cups shredded smoked Gouda shopping list
- 1/2 cup Crisco Pure canola oil shopping list
- ANCHO shrimp shopping list
- 4 tablespoons butter shopping list
- 2 large dried ancho peppers, splitw/seeds removed shopping list
- 1 tablespoon minced garlic shopping list
- 1 pound fresh uncooked shrimp, shelled and deveined shopping list
- salt and peper to taste shopping list
- 1 cup canned petite diced tomatoes, undrained shopping list
- sliced green onions shopping list
How to make it
- CORNCAKES
- Melt 1 tablespoon butter in 10-inch cast iron skillet on medium.
- Add 1/3 cup green onions; cook 1 minute.
- Add corn; cook 2 minutes.
- In large mixing bowl, whisk egg.
- Add buttermilk, sour cream, and corn meal; whisk until smooth.
- Stir in cheese, corn and onions.
- Wipe out skillet with paper towel.
- Add 4 tablespoons oil; heat on medium high.
- Spoon batter into oil by 1/4 cupfuls.
- Cook until golden brown; turn and brown on other side.
- Cook in batches adding oil as needed.
- Drain on paper towels.
- Wipe out skillet.
- ANCHO SHRIMP
- Melt 4 tablespoons butter in skillet on medium high.
- Add ancho peppers; cook 3 minutes.
- Add garlic; cook 1 minute. Add shrimp; sprinkle with salt and pepper.
- Cook until shrimp turns pink, stirring occasionally.
- Stir in tomatoes; cook just until hot.
- Remove ancho peppers.
- SERVE
- Place 2 corncakes slightly overlapping on serving plate.
- Top with shrimp and sauce; sprinkle with green onions.
- TIP Ancho chile peppers, a dried, red, heart-shaped pod, have a mild earthy flavor. If unavailable, add 1 teaspoon ground ancho chile pepper (available in the spice section) with the salt and pepper.
The Rating
Reviewed by 5 people-
Sounds great I like the addition of the shrimp with the corncakes ~ 5
aussie_meat_pie
in My Kitchen loved it
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oh, super and hi 5
midgelet
in Whereabouts loved it
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Wonderful recipe. Shrimp, corn, and gouda with Anchos. It can not get any better. 5!
quaziefly
in ALL POINTS loved it
Reviews & Comments 5
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