Hands-on time: 60 min.
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
- Combine the first 8 ingredients, and set aside.
- 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.
- 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.
- 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.