Shrimp and Corn Cakes

By bweber

Ingredients

• 2 tablespoon(s) mayonnaise
• 1 tablespoon(s) whole-grain mustard
• 4 cornichons, finely chopped
• 2 teaspoon(s) brine from the cornichons
• Kosher salt
• Pepper
• 1/2 cup(s) yellow cornmeal
• 1 teaspoon(s) baking powder
• 2 large eggs, lightly beaten
• 1 1/2 cup(s) (from about 2 ears) fresh corn kernels
• 1/2 pound(s) (large) peeled and deveined shrimp, tails removed and shrimp cut into 1/2-inch pieces
• 3 tablespoon(s) olive oil
• Mixed green salad, for serving

Preparation

Step 1

In a small bowl, combine the mayonnaise, mustard, cornichons, and brine and 1/4 teaspoon pepper.

In a medium bowl, whisk together the cornmeal, baking powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Stir in the eggs and 1/2 cup water. Fold in the corn and shrimp.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Working in 3 batches, spoon four mounds of the batter (about 1/4 cup each) into the skillet and cook until golden brown and cooked through, 1 to 2 minutes per side, adding more oil to the skillet as necessary. Serve the cakes with the mayonnaise mixture and a green salad, if desired.