---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn Cakes With Creole Shrimp
 Categories: Shrimp, Creole, Corn, Pancakes, Chilies
      Yield: 4 Servings
 
      2 tb All-purpose flour
    1/2 c  Cornmeal
      1 tb Scallion; finely chopped
    1/2 ts Baking soda
    1/2 ts Kosher salt
      1 lg Egg; lightly beaten
      2 c  Fresh or thawed corn
      6 tb Vegetable oil
    2/3 c  Buttermilk
      1 lb Medium shrimp; peeled &
           Deveined
      1 md Onion; finely chopped
      1    Clove garlic; minced
      1 lb Plum tomatoes; seeded &
           Chopped
      1 sm Jalapeno; seeded & minced
      1 tb Flat leaf parsley;
           Chopped
           Kosher salt and
           Fresh ground black pepper
      2 tb Unsalted butter
 
  Stir the flour, cornmeal, scallion, baking soda and salt together
  in a large bowl. Combine the egg, corn and 2 tbsp oil in a
  separate bowl. Add the corn mixture to the dry ingredients and
  stir well to blend. Pour in just enough of the buttermilk to make
  a thin cake-like batter. Set the batter aside while preparing
  shrimp.
  
  Cut the shrimp into 1/2 inch pieces. Heat 2 tbsp of the oil in a
  large skillet over medium-high heat until almost smoking. Add the
  shrimp and cook, stirring until pink, 1-2 minutes. Remove with a
  slotted spoon and drain on paper towels. Reduce heat to medium and
  add onion. Cook, stirring often, until softened, about 5 minutes.
  Add the garlic to the skillet and cook for 1 minute longer. Stir
  in the tomatoes and the jalapeno and cook, stirring often, until
  thickened, about 5-10 minutes. Return the shrimp to the skillet,
  add the parsley, and season with salt and pepper (The sauce can be
  made up to a day in advance. Reheat gently over low heat before
  serving.)
  
  Preheat oven to 200 degrees F. Heat 1 tbsp of remaining oil and 1
  tbsp of butter in a large nonstick skillet over medium heat.
  Working in batches, ladle about 2 tbsp of the batter onto the
  skillet and spread lightly with the back of a spoon to make
  individual cakes. Cook until browned and firm to the touch, about
  3 minutes first side, 1-2 minutes on the second. Reduce the heat
  to low if the cakes brown too quickly. Repeat the process adding
  the remaining oil and butter as needed. The skillet should be hot
  before you add the butter. Keep the cakes warm in the oven while
  you prepare the remaining cakes.
  
  Arrange the cakes on individual plates and spoon about 1/3 cup of
  shrimp sauce over each. Sprinkle with chopped parsley if desired
  and serve warm.
  
  Makes 4 main dish servings or 6 appetizer courses
  
  Recipe by: Sara Moulton Cooks At Home
  
  From: Risa Golding
 
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