---------- 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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