Ingredients
1/2 C. Diced Celery
1/2 C. Diced Onion
1 small Red Pepper, Diced (1/2 C.)
1 C. Corn Kernels (thawed if using froze)
1 C. Course-ground Yellow Corn Meal
2 C. Bread Crumbs
2 Eggs
1 LB Shrimp, peeled, de-veined, and chopped fine
4 T. Butter, separated
2 T. Old Bay Crab Seasoning
1/2 t. Cayenne Pepper
Preparation
Bring 2 Cups water to boil in a small saucepan. Add corn meal in a thin stream, whicking constantly. Lower heat, and bring mixture to a simmer for 10 minutes, whicking constantly. Mixture should be very thick. In a medium frying pan, melt 1 T. butter, and add onion, celery, and red pepper, and saute until onion and pepper are soft (4 minutes). Add Corn Kernels and saute for another 2 minutes. Add vegetables to Corn meal mixture, and stir in Old Bay, Cayenne. In vegetable frying pan, add 1 T. butter and diced shrimp. Saute until pink and opaque (4 minutes). Add shrimp to corn meal and vegetable mixture. Add bread crumbs and eggs, and mix thoroughly.
Heat 1 T. Butter on flat griddle or large frying pan over medium heat. Scoop shrimp and corn meal mixture onto griddle in 1/4 C. dollops. Saute until golden, approximately 3 minutes. Flip with spatula and flatten until 1/2 inch thick. Saute until golden, and remove to warmed platter. Serve immediately with cocktail sauce or mayonnaise/soy sauce dip, or make sandwiches with lettuce, tomato and mayo.
Makes 12 cakes.
