April 09, 2010
Chipotle Shrimp over Sweet Corn Cakes
Chipotle Shrimp - 1 pound of shrimp marinated overnight in bottled chipotle sauce (with one teaspoon of cornstarch added). Put shrimp and marinade in large, deep skillet, add a can of diced tomatoes. Simmer on low, stirring occasionally while preparing corn cakes.
Corn Cakes - 2 boxes of Jiffy corn muffin mix, 2/3 cup milk, 2 eggs, one can of sweet creamed corn and 1/2 can regular sweet corn. Mix and prepare just as you would pancakes.
Spoon shrimp and sauce over corn cakes and serve with fruit smoothies. Trust me, it's a perfect combo, it was delicious - except for the fact that I used shrimp I had in the freezer that had been cleaned and shelled, but it didn't occur to me that it still had the tails on until dinner was ready. Be sure to take the tails off if you try this, duh!
Wishing everyone a great weekend, cheers!