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Shrimp and Corn Cakes with Heirloom Tomato Salsa

1 hr to make • Serves 6


12 oz Shrimp


1/4 cup Cilantro, fresh
3 cups Corn, fresh kernels
2 Garlic cloves
2 Green onions
1 1/2 lbs Heirloom tomatoes, mixed
1 tbsp Lemon rind
1/3 cup Red bell pepper
1/2 cup Red onion
1 Serrano chile


1 Egg, large


2 tsp Hot sauce
2 tbsp Lime juice, fresh

Baking & Spices

1 1/2 oz All-purpose flour
1 tsp Baking powder
1/2 tsp Black pepper, freshly ground
3/4 tsp Kosher salt
1 1/2 oz Masa harina
1/8 tsp Red pepper, ground

Oils & Vinegars

3 tbsp Canola oil

Nuts & Seeds

1/4 tsp Cumin, ground


1 tbsp Buttermilk, low-fat
Maria Corcoran
Maria Corcoran • 2 years ago

Shrimp and Corn Cakes with Heirloom Tomato Salsa

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