Shrimp and Corn Cakes with Heirloom Tomato Salsa from Cooking Light

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

1/2 cup(s) red onion diced

1/4 cup(s) fresh cilantro chopped

2 tablespoon(s) fresh lime juice

1/4 teaspoon(s) kosher salt

1/4 teaspoon(s) ground cumin

1/8 teaspoon(s) ground red pepper

1 1/2 pound(s) mixed heirloom tomatoes seeded & chopped

1 serrano chile seeded & minced

1.5 ounce(s) masa harina (about 1/3 cup)

1.5 ounce(s) all-purpose flour (about 1/3 cup)

1 teaspoon(s) baking powder

1/2 teaspoon(s) kosher salt

1/2 teaspoon(s) freshly ground black pepper

3 cup(s) fresh corn kernels divided (about 4 large ears)

1 tablespoon(s) low-fat buttermilk

1 tablespoon(s) lemon rind grated

2 teaspoon(s) hot sauce

1 large egg

1/3 cup(s) chopped red bell pepper

12 ounce(s) peeled & deveined shrimp chopped (about 1 1/2 cups)

2 green onions thinly sliced

2 clove(s) garlic minced

3 tablespoon(s) canola oil divided

Directions:

1. Combine first 8 ingredients; set aside.
2. Weigh or lightly spoon flours into measuring cups. Combine flours, baking powder, 1/2 teaspoon salt and black pepper in a bowl.
3. Place 1 1/2 cups corn and next 4 ingredients (through egg) in the bowl of a food processor; process until smooth. Combine pureed corn mixture, remaining 1 1/2 cups corn, bell pepper, shrimp, green onions and garlic in a large bowl. Add flour mixture, stirring gently until moist.
4. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/4 cup) batter mounds to the pan, pressing each with the back of a spatula to slightly flatten; cook for 3 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons of oil and batter. Serve with salsa.
5. CALORIES: 285 FAT: 10.2g (sat:1.1g, mono:5.3g, poly:3.2g) PROTEIN: 17.9g CARB: 33.4g FIBER: 5g CHOL: 116mg IRON: 3.2mg SODIUM: 466mg
6. CALC: 112mg

By RecipeOfHealth.com