Sweet Corn Cakes with Creole Shrimp

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These are a great appetizer dish! My kids even loved them.

SWEET CORN CAKES WITH CREOLE SHRIMP

Click HERE for printable recipe

SAUCE & CORN CAKES
1/4 cup light mayonnaise
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/2 tsp Creole Rub **
3 cups canned corn, drained, divided
2/3 cup all-purpose flour
1/3 cup low-fat buttermilk
1 large egg, beaten
3/4 tsp baking powder
2 green onions with tops, thinly sliced
1/2 tsp coarsely ground black pepper
SHRIMP & SALAD
8 oz large, uncooked shrimp, peeled and deveined
1 Tblsp canola oil, divided
2 tsp Creole Rub
1 tsp lemon zest
3 1/2 Tblsp fresh lemon juice
6 cups loosely packed arugula


Directions:
For sauce, combine mayonnaise, mustard, lemon juice and rub in small bowl. Cover and refrigerate until ready to serve.

For cakes, place 1 cup of the corn in food processor and pulse until coarse paste forms. Combine flour, buttermilk, egg and baking powder in a medium bowl; whisk until smooth. Add corn paste, remaining 2 cups corn, green onions and black pepper to corn paste mix and mix well.

In large saute pan, spray with canola oil and heat over medium heat 1-3 minutes, or until shimmering. Scoop corn batter onto pan for a total of 12 cakes, lightly pressing down with back of scoop. Cook 4 to 5 minutes on each side or until cakes are golden brown. Remove cakes and keep warm.

For shrimp, combine shrimp, 1 tsp oil, rub and zest in medium bowl; toss to coat. Arrange shrimp on pan and cook over medium-high heat for 1 1/2 -2 minutes on each side or until opaque.

For salad, whisk together remaining 2 tsp oil and lemon juice in small bowl. Combine arugula and lemon juice mixture in medium bowl; toss gently.

To serve, divide arugula among serving plates' top with corn cakes and shrimp. Drizzle with sauce.

Creole Rub:
1 1/4 tsp paprika
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp dried oregano

Click HERE for printable recipe

Recipe adapted from Pampered Chef "Make it Fresh, Make it Healthy" Cookbook

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