Ancho Shrimp on Smoked Gouda Corncakes

6 servings

INGREDIENTS:

• Corncakes
• 1 tablespoon butter
• 1/3 cup sliced green onions
• 1 cup fresh or frozen corn kernels
• 1 egg
• 1 cup buttermilk
• 3 tablespoons sour cream
• 1 1/3 cups Martha White® Yellow Self-Rising Corn Meal
• 1 1/2 cups shredded smoked Gouda
• 1/2 cup Crisco® Pure Canola Oil
• Ancho Shrimp
• 4 tablespoons butter
• 2 large dried ancho peppers, split in half and seeds removed
• 1 tablespoon minced garlic
• 1 pound fresh uncooked shrimp, shelled and deveined
• salt and peper to taste
• 1 cup canned petite diced tomatoes, undrained
• sliced green onions

PREPARATION DIRECTIONS:

1. 1.
   Melt 1 tablespoon butter in 10-inch Lodge cast iron skillet on medium. Add 1/3 cup green onions; cook 1 minute. Add corn; cook 2 minutes. In large mixing bowl, whisk egg. Add buttermilk, sour cream, and corn meal; whisk until smooth. Stir in cheese, corn and onions.


2. 2.
   Wipe out skillet with paper towel. Add 4 tablespoons oil; heat on medium high. Spoon batter into oil by 1/4 cupfuls. Cook until golden brown; turn and brown on other side. Cook in batches adding oil as needed. Drain on paper towels. Wipe out skillet.


3. 3.
   Melt 4 tablespoons butter in skillet on medium high. Add ancho peppers; cook 3 minutes. Add garlic; cook 1 minute. Add shrimp; sprinkle with salt and pepper. Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.


4. 4.
   Place 2 corncakes slightly overlapping on serving plate. Top with shrimp and sauce; sprinkle with green onions.


5. TIP
   Ancho chile peppers, a dried, red, heart-shaped pod, have a mild earthy flavor. If unavailable, add 1 teaspoon ground ancho chile pepper (available in the spice section) with the salt and pepper.