Corn Cakes with Sautéed Shrimp and Tequila Lime Cream Sauce
Serves: Makes 13 cakes
  • Cakes
  • ¾ cup cornmeal
  • ½ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 cup milk
  • ½ cup sweet corn
  • Butter for cooking
  • Shrimp:
  • 26 medium sized shrimp
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • Sprinkle of cayenne
  • Sauce:
  • ½ cup clear tequila
  • 1 cup cream
  • Juice of 1 lime
  • ¼ teaspoon salt
  • Cayenne, salt and pepper to taste
  • Corn and cilantro for garnish
  1. Whisk cornmeal, flour, baking powder, baking soda, salt and sugar together in a medium bowl.
  2. In a liquid measuring cup, measure out 1 cup milk, crack egg in and whisk until combined. Whisk egg and milk mixture into the cornmeal mixture just until combined.
  3. Heat a large cast iron skillet over a medium-high heat. Melt ½ tablespoon butter in skillet and cook corn cakes using about 1½ – 2 tablespoons batter per cake. Repeat until all cakes are made. Keep cakes warm in a 250 degree oven while you cook the shrimp and make the sauce.
  4. In a medium bowl toss shrimp with ¼ teaspoon salt, ¼ teaspoon garlic powder and a generous pinch of cayenne pepper. In the same cast iron skillet you cooked the cakes, heat 1 tablespoon of olive oil over a medium high heat and cook shrimp, about one minute per side until pink and plump. Set aside.
  5. With the heat on medium-high add tequila, simmer until reduced by half and the alcohol has cooked off, about two minutes. Add cream, lime juice and salt; reduce the heat to a simmer. Simmer until the sauce has thickened, about two to three minutes. Season to taste with salt, pepper and cayenne pepper.
  6. Top each cake with two shrimp, then drizzle with sauce and sprinkle with sweet corn and cilantro.
Recipe by Cooking for Keeps at