Shrimp in Tomato 
Wine Sauce with Corn Cakes & Lime Crema

Soft corn cakes topped with shrimp in a savory tomato and white wine sauce in this easy enough for a casual meal but special enough for company dish.


Prep Time
40 min
40 min


  • 1 cup stone-ground, 
whole-grain cornmeal
  • 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, 
  • 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


  1. 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.)
  2. 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.
  3. Prepare crema: In a small bowl, combine sour cream, lime zest and lime juice; set aside.
  4. 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.
  5. Remove cakes from oven and divide among serving plates. Top evenly with shrimp mixture, crema and parsley.

Nutrition Information

  • Serving Size 3 corn cakes, 3/4 c shrimp, 1 T crema
  • Calories 449
  • Carbohydrate Content 57 g
  • Cholesterol Content 233 mg
  • Fat Content 10 g
  • Fiber Content 6 g
  • Protein Content 34 g
  • Saturated Fat Content 2 g
  • Sodium Content 368 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g