This is adapted from Mark Miller of the Coyote Cafe in Santa Fe.
Combine 2 tablespoons chipotles puree with 2 tablespoons water. Toss with shrimp and marinate an hour.
Combine 1 cup softened butter with rest of chipotle puree to taste.
Combine flour, cornmeal, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk buttermilk, melted butter, and egg. Combine wet and dry ingredients. Puree 1/2 cup of the corn and fold into batter. Finally, add whole corn and scallions. Add buttermilk to get to right consistency if necessary.
Heat 3 tablespoons butter in skillet. Saute shrimp 3 to 5 minutes until done.
Make corn pancakes on a griddle (3 inch diameter). Make 18 total.
Plate by placing three pancakes on a plate, topping with 5 shrimp, and placing soft chipotle butter liberally on top.
Spoon pico de gallo next to cakes and garnish with scallions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 717 | ||
Calories from Fat: 522 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58g | 77 % | |
Saturated Fat 35.8g | 179 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 195.3mg | 60 % | |
Sodium 1301.6mg | 45 % | |
Potassium 563.6mg | 15 % | |
Total Carbohydrate 39.8g | 12 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 35.6g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 717
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