Corn-shrimp cakes bursting with flavor, texture

Two solid months into outdoor cooking season, sweet corn can finally join the party. The other players could be steaks, chicken, salmon or the shellfish touted in a previous post. But in the presence of grilled corn on the cob, the proteins often play secondary roles.

That’s also the case with this corn-meets-shrimp recipe that I first tried last summer. Tickled by wild-caught shrimp available at my locally owned grocery store, I was experimenting with all kinds of ways to use them. These cakes, courtesy of the Chicago Tribune, were a natural way to showcase locally grown summer sweet corn, too.

Spread these pancakes thin and cook them quickly to keep the shrimp succulent. Next to fresh kernels studding the fritters, however, the crustaceans are a backdrop for the fantastic burst of corn flavor and texture.

This avocado crema paired nicely enough. But to cut the richness of frying, I may substitute the chili-infused avocado-tomatillo sauce posted to a recent entry.

Tribune News Service photo

Corn and Shrimp Silver-Dollar Pancakes With Avocado Crema

1 cup flour

1/3 cup milk

1/2 teaspoon salt

1 extra-large egg, beaten

1 cup corn kernels

1 bunch scallions, trimmed and thinly sliced

1 pound raw shrimp shelled, deveined, diced and patted dry

1 tablespoon soy sauce

1 tablespoon sesame oil

Vegetable oil

Avocado crema (recipe follows)

In a medium bowl, stir together the flour, milk, salt and egg until just combined; if batter is thick, add up to 2 tablespoons more milk. Fold in the corn kernels, scallions, shrimp, soy sauce and sesame oil.

In a nonstick skillet over medium heat, heat a thin layer of vegetable oil until it shimmers. Working in batches to avoid crowding the pan, add 1/4 cup dollops of batter into skillet, spreading each into silver-dollar-size rounds, about 3 inches wide. Cook until brown, flipping once, for 3 to 4 minutes per side. If skillet begins to seem dry, add more oil. Transfer to paper towels to drain. Repeat with remaining batter. Serve with avocado cream.

Makes 16 pancakes.

AVOCADO CREMA: In a blender jar or food processor bowl, place 1 ripe Hass avocado, peeled and pitted; 1/4 cup creme fraiche or sour cream; 1/2 cup cilantro leaves and tender green stems, lightly packed; and 1 tablespoon fresh lime juice. Blend until smooth. (If avocado is not very ripe, you may need a little more creme fraiche to get a smooth sauce.) Taste and season with salt as needed.

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  • Blog Author

    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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