Thursday, July 10, 2008

Corn Cakes with Grilled Shrimp & Roasted Guacamole

I love this blog. It has been so fun to post recipes and learn food photography. One of my favorite aspects of blogging is the amazing community of food bloggers. I had no idea there were so many people doing the same thing I am doing. It is my new favorite past time to look at the food blogs I have bookmarked and search for new fun food blogs. The other day I found this hilarious blog, Average Betty, she combines cooking with sketch comedy and she cracks me up. Her unicorn fritters jumped out at me...YUM, corn cakes with shrimp and mashed avocado...sounds like my perfect meal. I made them last night and they rocked my world. They were so good and really easy to make.

Corn Cakes with Grilled Shrimp and Roasted Guacamole

Corn Cake
(adapted from Average Betty recipe)
2 c. organic roasted corn, removed from cob
2 tbsp organic olive oil
1/4 c. organic cilantro
1/4 c. white onion, chopped
1/2 jalapeño, chopped
1/2 small organic red pepper, chopped
1/2 c. organic almond flour*
2 organic & cage free eggs
1/2 tsp. honey
dash garlic powder
dash cayenne pepper
dash chili powder
dash salt

Combined roasted corn, red bell pepper, onion, jalapeño, cilantro, almond flour, and honey. Crack eggs into mixture and stir together until well blended. Add garlic powder, cayenne, chili powder, and salt.
Heat olive oil in a large skillet. Scoop corn mixture into small patties and place on skillet, let brown about 30 seconds and flip with a spatula.

*almond flour is a substitute for flour. Regular flour works great too, I'm just trying to stay away from white starchy food. You can make almond flour really easily by throwing almonds in your food processor and grinding them until fine, about 20 seconds. Be careful not to grind almonds for too long or it will begin to turn into almond butter.

Grilled Garlic Shrimp
10 jumbo raw shrimp
2 tbsp organic olive oil
1 large clove garlic
1 lime, juiced
salt

Marinate shrimp for at least 30 minutes in a mixture of olive oil, pressed garlic, and lime juice, and salt. Skewer shrimp and place on grill until shrimp turn pink.

Roasted Guacamole
1 organic avocado
1/4 c. organic cilantro
1/8 c. roasted tomato salsa (I like Trader Joe's Salsa Del Cabo)


Mash avocado and mix in cilantro and roasted salsa

I absolutely loved this dinner, and so did Mike. I had two corn cakes left over and turned it into an amazing breakfast. I heated up the corn cakes, poached an egg, made some more guacamole and topped it off with a chipotle raspberry BBQ sauce. It was delicious. I love when leftovers become a whole new fabulous meal. Try this recipe out, you won't be sorry you did. Thanks Average Betty!

4 comments:

Average Betty said...

Fabulous! I don't know what sounds better... dinner or breakfast?
Thank you so much for trying my recipe, sharing your secrets and beautiful results. Too fresh ;)

JennDZ - The Leftover Queen said...

Those sound delicious! I just recently made crab and corn fritters and boy were they yummy! I can imagine these are great!

Katie said...

Yum that looks really good!

Corrine said...

i am amazed at the foods you have made, they all look so tasty. I am such a horrible cook, love to eat don't like to make food...

your blog is so much fun!