Ancho Shrimp on Smoked Gouda Corncakes
Recipe information
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Cooking:
-
Recipe Icon - Master recipes
Servings per container:
6
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Source:

Ingredients for - Ancho Shrimp on Smoked Gouda Corncakes

1. 1 tbsp. butter -
2. c. Sliced green onions -
3. 1 c. fresh or frozen corn kernels -
4. 1 egg -
5. 1 c. buttermilk -
6. 3 tbsp. sour cream -
7. 1 c. Martha White® Yellow Self-Rising Corn Meal Mix -
8. 1 1/2 c. shredded smoked Gouda -
9. 1/2 c. Crisco® Canola Oil -
10. 4 tbsp. butter -
11. 2 large dried ancho peppers -
12. 1 tbsp. minced garlic -
13. 1 lb. fresh uncooked shrimp -
14. Salt and pepper to taste -
15. 1 c. canned petite diced tomatoes -
16. Sliced green onions -

How to cook deliciously - Ancho Shrimp on Smoked Gouda Corncakes

1. Stage

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. Wipe out skillet with paper towel. Add oil 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.

2. Stage

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.

3. Stage

Place 2 corncakes slightly overlapping on serving plate. Top with shrimp and sauce; sprinkle with green onions.