No. 1 : Quick Recipe
Corn Cakes with Shrimp and Jalapeño Lime Drizzle
- 1 Large Egg
- 1 ¼ Cups Light Buttermilk
- 1 TB Olive Oil
- ¼ Cup Chopped Red Jalapenos (or other red pepper), Seeds and Ribs removed
- 1 TB Minced Cilantro
- ½ Cup Cornmeal
- ½ Cup Whole Wheat Pastry Flour (or all Purpose Flour)
- ½ Tsp Baking Soda
- 1 Tsp Baking Powder
- ¼ Tsp Sea Salt
- 1 Cup Grilled Corn – cut from the cob, (From about 2 ears of grilled corn)
- 12 Large Broiled, Roasted or Grilled Shrimp
- Jalapeño Lime Drizzle*
Mix together the egg, buttermilk, olive oil, chopped chile and cilantro together in a bowl.
In another larger bowl whisk the cornmeal, flour, baking soda, baking powder and salt.
Stir the egg mixture into the cornmeal mixture and mix until JUST combined. Stir in the corn.
Preheat a sauté pan or a griddle, coated with oil. Drop about 2 TB of Corn Cake batter onto the pan, and cook until firm, flipping only once. You should have between 12 – 16 corn cakes. Serve the shrimp topping the corn cakes and add the Jalapeño Lime Drizzle.
No. 2 : Kitchen Smidgen
Grilling the corn for this recipe is easy. Simple shuck the corn and place it right on the grill, a grill pan or using tongs, toast the corn over the burner on your gas stove.
No. 3 : Get Creative
Don’t use this delicious lime drizzle just for the corncake, it makes a super salad dressing, too!
*Jalapeño Lime Drizzle
- 1 Cup Regular Nonfat Yogurt
- ¼ Cup Light Buttermilk
- 2 Minced Jalepenos – Seeds and Ribs removed
- ¼ Cup Chopped Cilantro
- Zest and Juice of 1 Lime
Whisk together the ingredients and drizzle over the shrimp.
Chateau Ste Michelle Eroica Riesling
Kroger, Publix- around $19.00
What’s better than a dry, fresh, amazing Riesling accompanying a shrimp dish with a kick? I can’t think of anything. Chateau Ste Michelle has a winning partnership with Germany’s Dr Loosen, a famous vintner who is known for his luscious food friendly wines. If you don’t think you like Riesling – this one will change your mind!