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:

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. Carefully pour the mixture into blender and puree.  Add water if too thick.  Season with salt and pepper.

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