Chipotle Shrimp with Corn Cakes Zwt Usa Southwest
Experience the bold, smoky flavors of the Southwest with Chipotle Shrimp with Corn Cakes—a recipe that combines juicy, spice-marinated shrimp with tender, golden corn cakes for a meal bursting with texture and taste. Perfectly seasoned with chipotle peppers in adobo sauce, garlic, and a hint of lime, the shrimp pack a punch of heat and zest, while the fluffy corn cakes, loaded with sweet corn kernels, offer a delightful contrast. Quick to prepare and beautifully versatile, this dish is perfect for weeknight dinners or impressing guests at a gathering. Serve with a dollop of sour cream, a sprinkle of fresh cilantro, and let the vibrant flavors transport your taste buds straight to the American Southwest.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon chipotle peppers in adobo sauce, minced
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 0.75 cup cornmeal
- 0.25 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 0.75 cup buttermilk
- 1 egg
- 0.5 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons butter, for cooking
- 2 tablespoons cilantro, chopped (optional, for garnish)
- 0.25 cup sour cream (optional, for serving)
Instructions
In a medium bowl, mix the shrimp with the minced chipotle peppers, garlic, lime juice, and 1 tablespoon of olive oil. Let marinate for 10-15 minutes while you prepare the corn cakes.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and sugar.
In a separate bowl, whisk the buttermilk and egg. Add the wet mixture to the dry ingredients and stir until just combined. Fold in the corn kernels.
Heat a large non-stick skillet over medium heat and add 1 tablespoon of butter. Scoop about 2-3 tablespoons of batter per corn cake into the skillet and cook for 2-3 minutes per side, or until golden and cooked through. Repeat with the remaining batter, adding more butter as needed.
In another skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and cooked through.
To serve, place 2-3 corn cakes on each plate. Top with chipotle shrimp. Garnish with chopped cilantro and a dollop of sour cream, if desired.
Serve immediately and enjoy this smoky, savory, and slightly sweet dish!
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1166 mg | 389% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 188.9 g | 69% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 24.1 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 673 mg | 52% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2286 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
