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Showing posts with label buttermilk. Show all posts
Showing posts with label buttermilk. Show all posts
Friday, September 21, 2012
Thursday, July 28, 2011
Sweet Corn Cakes with Creole Shrimp
These are a great appetizer dish! My kids even loved them.
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
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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