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Shrimp Fritters with Poblano Cream Sauce<\/p>\nShrimp Fritters with Poblano Cream Sauce<\/p>\n
<\/p>\n
2 T. sea salt butter<\/p>\n
\u00c2\u00bd cup finely diced onion<\/p>\n
1\/4 cup finely diced red bell pepper<\/p>\n
\u00c2\u00bd cup cornmeal<\/p>\n
\u00c2\u00bd cup flour<\/p>\n
2 tsp. baking powder<\/p>\n
\u00c2\u00bc tsp. garlic powder<\/p>\n
1 egg<\/p>\n
\u00c2\u00bd cup milk<\/p>\n
\u00c2\u00bd pound shrimp coarsely chopped<\/p>\n
\u00c2\u00bd cup frozen or canned corn kernels thawed & drained<\/p>\n
1 tsp. salt<\/p>\n
Lime wedges<\/p>\n
Cilantro for garnish<\/p>\n
<\/p>\n
2 T.\u00c2\u00a0 sea salt butter<\/p>\n
1\/2 small onion chopped<\/p>\n
1 poblano chile chopped and seeds removed<\/p>\n
1 clove garlic minced<\/p>\n
1\/3 cup heavy cream<\/p>\n
1 tsp. salt<\/p>\n
1 tsp. pepper<\/p>\n
Heat butter in a large skillet over medium-high heat. Saut\u00c3\u00a9 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. When saut\u00c3\u00a9ed 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. Pre-heat oven to warm. Line a baking sheet with paper towels. Heat oil a fryer or Dutch oven to 360\u00c2\u00b0F. In batches, drop batter by T. 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. Serve warm garnished with cilantro, lime wedges, and with poblano cream sauce. For the poblano cream sauce: Heat butter in a large skillet over medium-high heat. Saut\u00c3\u00a9 onion, poblano chile, and garlic until just tender and tender, about 5 minutes. Stir in cream, reduce heat, and heat cream through. Carefully pour the mixture into blender and puree. Add water if too thick. Season with salt and pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
Shrimp Fritters with Poblano Cream Sauce 2 T. sea salt butter \u00c2\u00bd cup finely diced onion 1\/4 cup finely diced red bell pepper \u00c2\u00bd cup cornmeal \u00c2\u00bd cup flour 2 tsp. baking powder \u00c2\u00bc tsp. garlic powder 1 egg \u00c2\u00bd cup milk \u00c2\u00bd pound shrimp coarsely chopped \u00c2\u00bd cup frozen or canned corn kernels thawed & drained 1 tsp. salt Lime wedges Cilantro for garnish 2 T.\u00c2\u00a0 sea salt butter 1\/2 small onion chopped 1 poblano chile chopped…<\/p>\n