Normally, something with a title like this would put me off as just a little too foo-foo, but looking at the ingredient list which, granted, is a little longer than I like, I couldn't find anything offensive, and we have established that we are fish eaters, so I put it in the rotation to try. It actually comes together more quickly than the ingredient list would suggest, and it got a thumbs up from both my husband and Bryce. Not necessarily Mom food, but sometimes we have to venture outside our comfort zone. I got the recipe from Taste of Home magazine.
Shrimp Corn Cakes with Soy Mayo
- 1/2 cup mayonnaise
- 1 Tablespoon soy sauce
- 1 Tablespoon ketchup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder (I used fresh garlic)
- 1/2 teaspoon hot pepper sauce, optional (I used this, but not that much)
- 1/8 teaspoon pepper
Shrimp Corn Cakes:
- 1/2 cup chopped onion
- 1 Tablespoon oil, plus additional for frying, divided
- 2 garlic cloves, minced
- 1/2 pound uncooked peeled and deveined shrimp, finely chopped
- 3/4 cup flour
- 1/4 cup cornmeal
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cream-style corn
- 1 cup whole kernel corn
- 1 egg, lightly beaten
In a small bowl, combine the soy mayo ingredients. Cover and chill until serving
In a large skillet, cook and stir onion in the 1 Tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cooks and stir until shrimp turns pink. Remove from heat.
In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix together the corn, egg and shrimp mixture; stir into dry ingredients just until moistened.
In a skillet, heat 1/4 inch of oil to 375°. I guestimated on this, since I'm fairly familiar with how my stove heats. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry 1 1/2 minutes on watch side, or until golden. Drain on paper towels. Serve with sauce. Makes 20-24 cakes.