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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corn Cakes with Shrimp Salsa, Sour Cream and Caviar Recipe

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This recipe for Corn Cakes with Shrimp Salsa, Sour Cream and Caviar is from The Parish Palate, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Corn Cakes:
4 ears worth of corn kernels
1 T. roasted bell pepper, sliced
1 egg
salt and pepper to taste
1 tsp. baking powder
½ c. masa flour
sour cream (for garnish)
caviar (for garnish)
oil for pan frying

For Rock Shrimp Salsa:
½ c. rock shrimp, cooked and chopped
½ c. corn kernels, blanched
¼ red tomato, chopped
¼ yellow tomato, chopped
¼ orange tomato, chopped
½ lime or lemon, juiced
salt to taste
a few strands of saffron
¾ c. extra virgin olive oil
Directions:
Directions:
For Corn Cakes, grind corn kernels or chop coarsely in food processor. Strain off some of the liquid or “milk”. Add all other ingredients, mix thoroughly and shape into 8 cakes. In a skillet, bring a small amount of oil to moderate heat and brown cakes on one side. Turn over after a few minutes and fry until cake is a nice brown color. Serve with Rock Shrimp Salsa and garnish with a dollop of sour cream and caviar.

For Rock Shrimp Salsa, blend all ingredients together thoroughly; serve over corn cakes at room temperature.
Number Of Servings:
Number Of Servings:
8

 

 

 

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