Chipotle Shrimp With Corn Cakes Zwt Usa Southwest
From bernard clayton's cooking across america, posted for zwt iii. this looks like some work, but sounds lovely.
Steps
Prepare ranchero sauce :.
Lightly blacken tomatoes and serranos in a skillet or under the broiler , about 4-5 minutes.
Chop together and set aside.
Saute onion and garlic in oil in a saucepan over low heat till onions are soft but not brown , about 10 minutes.
Combine all ingredients in the saucepan.
Cook , partially covered , over low heat for 20-30 minutes , adding water if necessary.
Remove cilantro.
Garnish with a few strips of julienned poblanos.
Refrigerate till ready to use.
Prepare corn cakes:.
Place the dry ingredients in a bowl and mix together.
In a large bowl , whisk the buttermilk and butter together and then whisk in the egg.
Gradually add the dry ingredients to the liquid and whisk till thoroughly incorporated.
Puree 1 / 2 cup of the corn and fold it into the batter along with the remaining whole kernels and the scallions.
Add a little buttermilk if necessary to thin the batter.
Using an ungreased pan over medium heat , ladle 1 t of the corn cake better .
Ingredients
water, lemon, juice of, peppercorn, sea salt, medium shrimp, unsalted butter, pureed chipotle chiles, green onions, flour, cornmeal, baking powder, baking soda, salt, sugar, buttermilk, butter, egg, corn kernel, scallions, tomatoes, serrano chilies, white onion, garlic, peanut oil, poblano chiles, fresh cilantro