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.
