Shrimp and Corn Cakes with Heirloom Tomato Salsa

Hands-on time: 60 min.shrimp-corn-cakes-tomato-salsa

Total time: 60 min.

½  cup diced red onion

¼ cup chopped fresh cilantro

2 tablespoons fresh lime juice

1/4 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 ½ pounds mixed heirloom tomatoes, seeded and chopped

1 serrano chili, seeded and minced

1.5 ounces all-purpose flour (around 1/3 cup)

1.5 ounces masa harina (about 1/3 cup)

1 teaspoon baking powder

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 cups fresh corn kernels, divided ( about 4 large ears)

1 tablespoon low fat milk

1 tablespoon grated lemon rind

2 teaspoon hot sauce

1 large egg

1/3 cup chopped red bell pepper

12 ounces peeled and deveined shrimp, chopped (about 1 ½ cups)

2 green onions, thinly sliced

2 garlic cloves, minced

3 tablespoons canola oil, divided

  1. Combine the first 8 ingredients, and set aside.
  2. Weigh or lightly spoon flour and masa harina into dry measuring cups; level with a knife. Combine flour, masa harina, baking powder, ½ teaspoon salt, and black pepper in bowl.
  3. Place 1 ½ cups corn and next 4 ingredients (through egg)  in the bowl of food processors; process until smooth. Combine pureed corn mixture, remaining 1 ½ cup corn, bell pepper, shrimp, green onions, and garlic in a large bowl. Add flour mixture, stirring gently until moist.
  4. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to slightly flatten; cook for 3 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons oil and batter. Serve shrimp cakes with salsa.

Serves 6 (serving size: 2 shrimp cakes with ½ cup salsa)

Calories 285; Fat 10.2g; Protein 17.9g; Carb 33.4g; Fiber 5g; Sodium 466mg.

Recipe adapted from Cooking Light magazine.