Shrimp Fritters with Poblano Cream Sauce – Recipe and Image Courtesy of Sweet Life Bake
Prep Time: 40 Minutes
Servings: 6
Ingredients:
FOR SHRIMP FRITTERS:
- 2 tablespoons Minerva Sea Salt Butter
- 1/2 cup finely diced onion
- 1/4 cup finely diced red bell pepper
- 1/2 cup cornmeal
- 1/2 cup flour
- 2 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1 egg
- 1/2 cup milk
- 1/2 pound shrimp coarsely chopped
- 1/2 cup frozen or canned corn kernels thawed and drained
- 1 teaspoon salt
- Lime wedges
- Cilantro for garnish
FOR POBLANO CREAM SAUCE:
- 2 tablespoons Minerva Sea Salt Butter
- 1/2 small onion, chopped
- 1 poblano chile chopped and seeds removed
- 1 clove garlic minced
- 1/3 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
directions:
FOR THE FRITTERS:
- Heat butter in a large skillet over medium-high heat. Saute onion and bell pepper until just tender, remove from heat and allow to cool completely. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and garlic powder. In another large bowl, whisk together egg and milk.
- When sauteed vegetables are cool, add them to egg mixture. Add the reserved cornmeal mixture and mix lightly. Fold in shrimp and corn. Do not over-mix; fold in just until evenly distributed. Place in the fridge to chill for at least 30 minutes.
- Pre-heat oven to warm. Line a baking sheet with paper towels. Heat oil in fryer or Dutch oven to 360°F. In batches, drop batter by tabelspoon into the hot oil using a spoon; do not crowd the fryer. Fry until golden brown and cooked through, about 3 minutes, turning as needed. Place on the baking sheet and keep in a warm oven until all fritters have been fried.
FOR THE POBLANO CREAM SAUCE:
- Heat butter in a large skillet over medium-high heat. Saute onion, poblano chile, and garlic until just tender, about 5 minutes. Stir in cream, reduce heat, and heat cream through.
- Carefully pour the mixture into blender and puree. Add water if too thick. Season with salt and pepper.
