On Sat, 12 Dec 2015 13:59:54 -0800, koko > wrote:

>
>I'm finally back on my feet long enough to do something other than
>surival cooking. (Nothing serious, just a little back issue)

I hope you are now mended.
>
>Last night we went to a dinner party and my contribution was hors
>d'oeuvres. I took the chipotle shrimp and a meat and cheese platter.
>The shrimp was a big hit.

I just don't like chipotle anything I'm afraid. I love shrimp
unmolested for its delicate flavour

>
>Here's what I did
>http://www.kokoscornerblog.com/mycor...orn-cakes.html
>
>or
>http://tinyurl.com/zqtxx5n
>
>Here's the recipe
>
>@@@@@ Now You're Cooking! Export Format
>
>Chipotle Shrimp with Corn Cakes
>
>appetizers, seafood
>
>1 1/2 pounds medium shrimp; peeled, deveined
>3 tablespoons Butter
>1 cup softened butter
>4 1/2 tablespoons canned chipotle chiles; pureed
>1 1/2 dozen corn cakes
>2 green onions; chopped
> corn cakes
>3/4 cup all purpose flour
>1/2 cup coarse cornmeal (polenta)
>1/2 teaspoon Baking Powder
>1/2 teaspoon baking soda
>1 teaspoon Salt
>1 teaspoon sugar
>1 1/4 cups buttermilk
>2 tablespoons Butter; melted
>1 egg; beaten
>1 cup fresh corn kernels
>2 green onions; chopped
>
>Shrimp:
>On a griddle or in a frying pan, cook the shrimp in 3 tablespoons of
>butter over low heat for 5 minutes turning once.
>To Prepare the chipotle butter, roughly puree together the softened
>butter and 1 1/2 tablespoons chipotle puree and set aside at room
>temperature.
>
>Corn Cake:
>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 until
>thoroughly incorporated.
>Puree 1/2 cup of the corn, and fold into the batter along with the
>whole kernels and green onions. Add a little buttermilk if necessary
>to thin the mixture.
>Using a nonstick pan over medium heat, ladle corn cake batter and form
>3 inch cakes. Cook until golden brown (about 2 1/2 minutes on each
>side.)
>
>Place three corn cakes on each plate. Place shrimp on top of the cakes
>and spread the chipotle butter liberally over the shrimp. Sprinkle the
>chopped green onions over the shrimp
>
>Mark Miller from Coyote Cafe Santa Fe NM and the Santa Fe School of
>Cooking
>
>Notes: Santa Fe School of Cooking Cookbook
>
>
>** Exported from Now You're Cooking! v5.91 **
>
>koko