Description
Discover how to make mouthwatering Shrimp Bomb-stuffed Grilled Corn Cakes with this easy recipe. Perfectly grilled and loaded with flavor, ideal for any occasion!
Ingredients
- 2 cups cornmeal (240 g)
- 1 cup all-purpose flour (120 g)
- 1 tablespoon baking powder (15 g)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon black pepper (1 g)
- 1 1/2 cups buttermilk (360 ml)
- 2 large eggs
- 2 tablespoon s unsalted butter, melted (28 g)
- 1 cup corn kernels, fresh or thawed (160 g)
- 1/2 pound shrimp, peeled and deveined (225 g)
- 1 tablespoon olive oil (15 ml)
- 2 cloves garlic, minced
- 1/2 teaspoon paprika (1 g)
- 1/4 teaspoon cayenne pepper (0.5 g)
- 1/4 cup green onions, chopped (25 g)
- 1/4 cup cilantro, chopped (15 g)
- 1/2 cup shredded cheddar cheese (50 g)
Instructions
- In a bowl, combine cornmeal, flour, baking powder, salt, and black pepper.
- In another bowl, whisk together buttermilk, eggs, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the corn kernels and set the batter aside to rest.
- Heat olive oil in a skillet over medium heat.
- Add shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
- Add minced garlic, paprika, and cayenne pepper to the shrimp, stirring well.
- Cook for another minute until the garlic is fragrant.
- Remove shrimp from the heat and roughly chop them.
- In a bowl, combine chopped shrimp, green onions, cilantro, and cheddar cheese.
- Preheat a grill or nonstick skillet over medium heat.
- Pour a scoop of corn cake batter onto the grill or skillet, spreading it slightly.
- Place a spoonful of shrimp mixture in the center of the batter.
- Cover with another scoop of batter, sealing the edges as much as possible.
- Cook for 3-4 minutes on each side, until golden brown and cooked through.
- Remove the grilled corn cakes from the heat and keep warm.
- Repeat with remaining batter and shrimp mixture.
- Serve the Shrimp Bomb-stuffed Grilled Corn Cakes warm.
Notes
- Allow the cornmeal batter to rest for 10 minutes to ensure tenderness.
- Cook shrimp in batches to achieve an even sear and avoid overcrowding the skillet.
- Incorporate room temperature eggs and buttermilk for a smoother batter.
