This recipe was inspired by April's Clean Eating magazine, but I used Martha Stewart's corn fritter recipe. One warning about this: it does require a lot of last-minute futzing about. You can make the fritters in advance and hold them in a 200 degree oven while you prepare the shrimp. The fritters lose a little crispiness, but it's probably worth it to avoid running around to get it all plated like I did (taking pictures at the same time didn't help).
I'll tell you about the corn fritters first, and then the shrimp.
Corn cakes or corn fritters or corn cakes are essentially pancakes with corn in them. Martha's recipe uses cornmeal and flour but you can also use masa. I used quite a lot of corn kernels but you can reduce the amount for a smoother, cake-ier fritter. Here's what you need:
2 cups frozen corn, thawed (or 3 fresh ears corn)
1/3 cup milk
1 large egg
1 teaspoon sugar
1/2 teaspoon baking powder
Coarse salt and ground pepper
1/4 cup cornmeal
1/2 cup flour
6 green onions (green parts only, sliced)
salt & pepper
2 tablespoons vegetable oil
2 tablespoons vegetable oil
Mix together the corn, milk and egg. Thaw the corn first. Do not mix the milk and egg into the frozen corn like I did. The milk will freeze.
I had to rinse off the corn and start over with new milk and eggs.
Add in the flour, cornmeal, green onions, baking powder, sugar and salt and pepper.
And mix together. Preheat the oven to 200 degrees and line a cookie sheet with paper towels. Heat the oil in a large pan and add heaping tablespoons of the corn mixture to the hot oil. Cook for 2 minutes until browned, then flip with a spatula.
Cook for 2 more minutes to brown on both sides, then remove the paper towel-lined cookie sheet and place in the oven to keep warm while you cook the rest of the fritters. Repeat with more oil and the remaining batter.
For the shrimp you'll need:
1 pound large shrimp
3 cups cherry or grape tomatoes, halved
6 green onions (white and light green parts from the onions above)
3 cloves garlic, chopped
1/2 cup white wine
2 tablespoons chopped parsley & cilantro
Heat a little oil in a large pan and cook the shrimp for 2-3 minutes until browned on the outside. Remove to a bowl. Add the tomatoes to the pan and cook for 4-5 minutes over medium-high heat. Add green onions and garlic and cook for a minute more, then add white wine and simmer about 5 minutes until tomatoes are softened. Add the shrimp back into the tomato mixture to warm through.
One last thing. To make the lime crema, grate a teaspoon of lime zest into a 1/2 cup of sour cream and add 2 tablespoons of lime juice. Do this in advance to avoid the last minute time crunch like me.
Serve the shrimp over the corn cakes.
And add a dollop of lime crema to the corn cakes.
And sprinkle the shrimp and corn cakes with the parsley and cilantro.
I served this with a green salad on the side. It was so delicious. The leftover corn cakes and salad made a lovely lunch the next day too. You've gotta try this one.