Ancho Shrimp on Smoked Gouda Corncakes (Photo courtesy Martha White Foods, Inc.)
Ancho Shrimp on Smoked Gouda Corncakes is a recipe I found at MarthaWhite.com. The dish is great for fresh wild-caught Florida shrimp.
Ancho Shrimp on Smoked Gouda Corncakes
Yield: 6 servings
Corncakes:
1 tablespoon butter
1/3 cup sliced green onions
1 cup fresh or frozen corn kernels
1 egg
1 cup buttermilk
3 tablespoons sour cream
1 1/3 cups Martha White Self-Rising Enriched Yellow Corn Meal Mix
1 1/2 cups shredded smoked Gouda
1/2 cup Crisco Pure Canola Oil
Ancho shrimp:
4 tablespoons butter
2 large dried ancho peppers, split in half and seeds removed
1 tablespoon minced garlic
1 pound fresh uncooked wild-caught Florida shrimp, shelled and deveined
Coarse salt and freshly ground pepper to taste
1 cup canned petite diced tomatoes, undrained
Sliced green onions for garnish
1. Melt 1 tablespoon butter in 10-inch Lodge cast iron skillet on medium. Add 1/3 cup green onions; cook 1 minute. Add corn; cook 2 minutes. In large mixing bowl, whisk egg. Add buttermilk, sour cream, and corn meal; whisk until smooth. Stir in cheese, corn and onions.
2. Wipe out skillet with paper towel. Add 4 tablespoons oil; heat on medium high. Spoon batter into oil by 1/4 cups. Cook until golden brown; turn and brown on other side. Cook in batches adding oil as needed. Drain on paper towels. Wipe out skillet.
3. Melt 4 tablespoons butter in skillet on medium high. Add ancho peppers; cook 3 minutes. Add garlic; cook 1 minute. Add shrimp; sprinkle with salt and pepper. Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.
4. Place 2 corncakes slightly overlapping on serving plate. Top with shrimp and sauce; sprinkle with green onions.
Recipe notes: Ancho peppers, a dried, red, heart-shaped pod, have a mild earthy flavor. If unavailable, add 1 teaspoon ground ancho chili pepper (available in the spice section) with the salt and pepper. The only difference between white and yellow corn meal is the color of corn used when it was ground, according to MarthaWhite.com. White corn meal starts with ground white corn, and yellow corn meal starts with yellow corn. They are interchangeable in recipes. Historically, white corn meal is preferred in the South and yellow is preferred in Texas and the rest of the U.S.
SOURCE: MarthaWhite.com & Smuckers.com
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