Chipotle Shrimp With Corn Cakes (Zwt Usa Southwest) - cooking recipe

Ingredients

8 cups water
1 lemon, juice of
1 tablespoon crushed peppercorn
1 tablespoon sea salt
2 1/2 lbs uncooked medium shrimp (about 54)
1 cup unsalted butter, softened
4 1/2 tablespoons pureed chipotle chiles
2 green onions, chopped
Corn cakes
3/4 cup flour
1/2 cup coarse cornmeal (polenta)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 1/4 cups buttermilk
2 tablespoons butter, melted
1 egg, beaten
1 cup corn kernel
2 scallions, chopped
ranchero sauce
1 1/2 lbs tomatoes (roma are preferred)
3 serrano chilies
1 cup finely chopped white onion
1 tablespoon finely chopped garlic
1 tablespoon peanut oil
3 poblano chiles, roasted peeled seeded and julienne cut
1 bunch fresh cilantro, tied
1 teaspoon salt

Preparation

Prepare ranchero sauce (makes 4 cups - need about 1 cup for recipe):
lightly blacken tomatoes and serranos in a skillet or under the broiler, about 4-5 minutes.
chop together and set aside.
saute onion and garlic in oil in a saucepan over low heat till onions are soft but not brown, about 10 minutes.
combine all ingredients in the saucepan (reserve a few strips of julienned poblano for garnish). cook, partially covered, over low heat for 20-30 minutes, adding water if necessary.
Remove cilantro.
Garnish with a few strips of julienned poblanos.
Refrigerate till ready to use.
prepare corn cakes:
place the dry ingredients in a bowl and mix together.
in a large bowl, whisk the buttermilk and butter together and then whisk in the egg.
gradually add the dry ingredients to the liquid and whisk till thoroughly incorporated.
puree 1/2 cup of the corn and fold it into the batter along with the remaining whole kernels and the scallions.
Add a little buttermilk if necessary to thin the batter.
using an ungreased pan over medium heat, ladle 1 T of the corn cake better and form 3-inch cakes.
Cook till golden brown, about 30 seconds each side.
stack and keep warm till served.
Shrimp:
In a large pan, bring the water to a boil, add the lemon juice, peppercorns and salt.
Add the shrimp and cook for 45 seconds to 1 minute.
Drain, cook, peel and devein.
Prepare chipotle butter - roughly puree together the butter, 1/2 lb of the peeled shrimp, and 1 1/2 T of chipotle puree.
Set aside at room temperature.
Just before serving, toss together the remaining pound of cooked shrimp with remaining 3 T of chipotle puree and heat through on a griddle, about 2 minutes.
To serve:
place 3 corn cakes on each plate, place 3 shrimp on each cake and spread chipotle butter liberally over shrimp.
sprinkle the chopped scallions over shrimp.
Serve ranchero sauce at the side of the corn cakes.