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

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.

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

--

Food is our common ground, a universal experience
James Beard