Shrimp Corn Cakes With Citrus Chile Salsa - cooking recipe

Ingredients

Shrimp Corn Cakes
1 cup fresh corn kernel
1/2 cup buttermilk
2 eggs, beaten
1 tablespoon melted butter
1/2 cup flour
1/4 cup cornmeal
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh parsley, chopped
3 green onions, chopped
1/2 lb cooked medium shrimp, deveined, and, chopped
1/4 cup vegetable oil, for frying
Citrus Chile Salsa
1 red pepper, finely, diced
1 yellow pepper, finely, diced
1/2 medium onion, finely, diced
1 lime, juice of
1/2 lemon, juice of
1/4 teaspoon chipotle chili, puree
1 medium mango, peeled, and, diced
1 tablespoon fresh coriander, chopped

Preparation

Shrimp Corn Cakes:Take half of the corn and process in food processor until smooth.
In a medium bowl combine smooth corn, buttermilk, eggs, melted butter and whole corn kernels.
In another medium bowl combine flour, corn meal, baking soda, salt and sugar.
Stir in corn mixture.
Add chopped parsley, green onions and chopped shrimp.
Set aside batter until ready to cook.
In a medium skillet heat vegetable oil over medium heat.
Drop spoonfuls of the corn/shrimp mixture into hot oil.
Fry on each side for about 4 minutes or until golden brown.
Remove and cool on wire rack.
Citrus Chile Salsa:Combine all citrus chile salsa ingredients in medium bowl.
Puree half the mixture and return to bowl. Mix.