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Sweet Corn and Shrimp Cakes Recipe

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This recipe for Sweet Corn and Shrimp Cakes, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008


6 piece corn on the cob, kernels removed (about 3 cups)
2 Tbsp all-purpose flour
2 large egg white(s)
1/4 cup fat-free evaporated milk
1/2 tsp table salt
1/4 tsp chili powder
2 oz cooked shrimp, tiny salad-size (about 1/2 cup)
1 sprays cooking spray
1/2 cup salsa
2 Tbsp cilantro

Purée 2 cups of corn in a food processor. Add flour, egg whites, milk, salt and chili powder; pulse several times to combine. Stir in shrimp and remaining 1 cup of corn.

Coat a nonstick skillet with cooking spray and heat over medium-high heat. To make cakes, place 1 tablespoon of batter in skillet to make each of 16 cakes. Cook in approximately three batches of five or six cakes each until bottoms of cakes are browned, about 2 minutes. Turn over and cook until lightly browned on other side, about 2 minutes more.

Serve each cake topped with salsa and garnish with cilantro. Yields 2 cakes and 1 tablespoon of salsa per serving.

Flavor Booster: For a hot twist on this dish, dust the corn with 1/4 teaspoon ancho chili powder, then puree following the recipe. Try green salsa made with tomatillos for a change.

These savory appetizers taste great as is, or served with a dollop of salsa.




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