Corn Cakes with Spicy Grilled Shrimp and Black Bean Salsa Flaky, grilled salmon, artichokes and capers in a creamy lemon-pepper sauce with rigatoni pasta. This is another quick and easy pasta dish that tastes fantastic! Ingredients: For corn cakes:   1 tbl. butter   ½ cup finely chopped onion   ½ cup fesh or frozen corn niblets   1 cup milk   1 ½ cup flour/cornmeal mix (75% flour, 25% cornmeal)    2 tsp. baking powder   1 tsp. sugar   1 egg, beaten   oil for frying Seasonings for the shrimp:   1 lb. shrimp (a larger size works better for grilling)   Spicy seasoning ( 2 tsp garlic salt, 1 tsp black pepper, 1 tsp onion powder, 1 tsp paprika, 1 tsp cumin, ½ tsp cayenne pepper, ½ tsp thyme, ¼ tsp oregano )   ¼ cup olive oil For the black bean salsa:   1 can black beans, rinsed and drained   1 cup fresh or frozen corn niblets   ¼cup finely chopped red pepper   ½ jalapeño pepper, finely chopped   ¼ cup finely chopped onion   ½ cup shredded chihauhau or Monterey Jack cheese   juice of 1 lime   1 tsp. black pepper   1 tsp. garlic salt   1 tsp. cumin   1 tsp cilantro Instructions: Combine the seasonings for the shrimp. Toss the shrimp in the seasonings. Pour oil over shrimp and refrigerate for 4-24 hours. Combine all ingredients for black bean salsa. Refrigerate salsa for 2-4 hours before serving. Melt butter in a saute pan. Add onion and cook until soft. Add corn and cook for 1-2 minutes. Combine flour/cornmeal, sugar and baking powder. Stir egg and milk into dry ingredients. Add onion and corn, stirring to combine. Heat oil in a pan. Carefully pour corncake batter into oil. Each corncake should be about 4 inches wide. Fry corncake for 1-3 minutes before turning and cooking the other side of the corncake. Keep corncakes warm in a heated oven. If grilling shrimp outdoors, soak skewers for 20 minutes before sliding on shrimp. (You may also saute the shrimp in a pan indoors.) Shrimp, depending on size, cook very quickly. Each shrimp may require as little as 1-2 minutes for each side. Combine the ¼ cup sour cream and ¼ cup green chili sauce. Add enough milk to thin to spreading consistency. To serve, arrange 2 corncakes on a plate slightly overlapping. Spread a small amount of the zesty sour cream on each corncake. Spoon a generous serving of Black Bean Salsa on top of the sour cream and top with the shrimp. Garnish with a lime wedge. Serves: 4 Return to Fish and Seafood Entree Index
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