|Shrimp, Corn, and Scallion Pancakes|
Jul 19th, 2004
Speaking of guacamole, do you know what goes really well with quacamole? Shrimp, Corn, and Scallion Pancakes with Basil and Mint that's what. These make small rich pancakes that are perfect for spreading with a layer of guacamole and eating with a spicy mix of greens for a tapas-like meal. There is a fair amount of chopped plant matter in the pancakes, which I thought might be off-putting, but the herbs cook with the heat and aren't noticeable when you bite into the pancake. In fact, I've been throwing around ideas of how to make their taste come through a bit more. Whisking half of the herbs with the feta in a food processor and leaving the rest roughly chopped might bring out the taste.
This recipe made enough for two dinners and a bag left over for the freezer.
Shrimp, Corn, and Scallion Pancakes with Basil and Mint1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp coarse-grained salt
1 ½ cups low-fat buttermilk
1 large egg, beaten
2 cups fresh corn kernels (3-4 ears)
½ pound shrimp, peeled, deveined, and cut into small pieces
4 scallions, finely chopped
½ cup loosely packed, coarsely chopped fresh basil
½ cup loosely packed, coarsely chopped fresh mint
2 ounces feta cheese, crumbled
2 tsp extra-virgin olive oil or olive oil spray
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Make a well in center of dry ingredients. Add buttermilk, egg, corn, shrimp, scallions, basil, mint, and feta. Using a rubber spatula, fold until just combined.
Heat olive oil in a large nonstick pan over medium-high heat until hot but not smoking. Spoon as many ¼ cup servings of batter into pan as you can without causing them to overlap. Cook, turning once, until golden on both sides, 2 to 3 minutes per side. Repeat with remaining
batter. Serve immediately.
-Kathleen Daelemans, Getting Thin and Loving Food