5 tbsp brown rice flour (NOTE: If available, opt for the superfine variety.)
2 tbsp potato starch
2 tsp baking powder
1/4 tsp sea salt
1 large egg
1 large egg white
1/2 cup reduced-fat or whole milk
1 cup frozen corn, thawed
Olive oil cooking spray
1/4 cup sour cream
1/2 tsp lime zest plus 2 tbsp fresh lime juice
2 tsp safflower oil
1 lb shrimp, peeled and deveined
3 cups grape tomatoes, halved
8 scallions, white and light green parts only, sliced
3 cloves garlic, chopped
1/2 cup dry white wine
2 tbsp chopped fresh parsley leaves
Preheat oven to 200˚F and line a large baking sheet with foil. In a large bowl, whisk together cornmeal, flour, potato starch, baking powder and salt. In a medium bowl, whisk egg, egg white and milk. Pour wet ingredients over dry ingredients and stir until just moistened. Gently stir in corn. (NOTE: Do not over-mix.)
Mist a large nonstick pan or griddle with cooking spray and heat on medium. Scoop about 3 tbsp batter per cake, spreading slightly to make approximately 2 1/2-inch rounds. Cook until bubbles appear on surface of batter and bottoms are light golden brown, 1 to 1 1/2 minutes. Flip and cook until opposite sides are golden, about 1 minute more. Transfer to prepared baking sheet, cover with foil and transfer to oven to keep warm. Repeat with remaining batter, making a total of 12 cakes and adding each batch to oven to keep warm.
Prepare crema: In a small bowl, combine sour cream, lime zest and lime juice; set aside.
In a large skillet on medium-high, heat oil. Add shrimp and cook for 3 to 4 minutes, turning once or twice, until centers are opaque. Transfer to a medium bowl. Keep skillet on medium-high, add tomatoes and cook for 3 to 4 minutes, stirring occasionally, until tomatoes just begin to soften and collapse. Add scallions and garlic and cook for 1 minute, stirring frequently. Add wine and simmer, stirring occasionally, until tomatoes are very soft and liquid is reduced by about half, 3 to 5 minutes. Turn off heat and stir in shrimp.
Remove cakes from oven and divide among serving plates. Top evenly with shrimp mixture, crema and parsley.
Serving Size: 3 corn cakes, 3/4 c shrimp, 1 T crema
Blackberries and honey are combined with savory ingredients such as shallot and jalapeño for a dribble-down-your-chin kind of sauce that suits these scallion speckled fritters perfectly. Serve with sour cream on the side.
These authentic, Mexican shrimp tacos will leave you craving more! Smokey chipotle flavors and creamy, no-fuss guacamole in the center, it’s what you would find at a restaurant, but in the comfort of home. Add easy guacamole to all your taco recipes.