Ancho Shrimp On Smoked Gouda Corncakes Main Dish Recipes

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Ancho Shrimp On Smoked Gouda 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 Yellow Self-Rising Corn Meal
  • 1 1/2 cups shredded smoked Gouda
  • 1/2 cup Crisco Pure Canola Oil
  • 4 tablespoons butter
  • 2 large dried ancho peppers, splitw/seeds removed
  • 1 tablespoon minced garlic
  • 1 pound fresh uncooked shrimp, shelled and deveined
  • salt and peper to taste
  • 1 cup canned petite diced tomatoes, undrained
  • sliced green onions

  • Method:

  • Melt 1 tablespoon butter in 10-inch 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.
  • Wipe out skillet with paper towel.
  • Add 4 tablespoons oil; heat on medium high.
  • Spoon batter into oil by 1/4 cupfuls.
  • Cook until golden brown; turn and brown on other side.
  • Cook in batches adding oil as needed.
  • Drain on paper towels.
  • Wipe out skillet.
  • 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.
  • Place 2 corncakes slightly overlapping on serving plate.
  • Top with shrimp and sauce; sprinkle with green onions.
  • TIP Ancho chile peppers, a dried, red, heart-shaped pod, have a mild earthy flavor. If unavailable, add 1 teaspoon ground ancho chile pepper (available in the spice section) with the salt and pepper.

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