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  • Corn And Shrimp Cakes With Dipping Sauce

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    Corn And Shrimp Cakes With Dipping Sauce
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/3 c. lowfat sour cream
    • 1 tsp white horseradish
    • 2 Tbsp. cocktail sauce
    • 6 ounce raw, peeled and deveined shrimp, chopped
    • 1 x heaping c. corn kernels (see note)
    • 2 Tbsp. chopped fresh chives
    • 1 tsp chopped fresh tarragon
    • 2 x Large eggs, beaten
    • 2 Tbsp. all-purpose flour Salt and black pepper
    • 2 Tbsp. butter

    Directions

    1. To make sauce: In bowl, combine lowfat sour cream, horseradish and cocktail sauce.
    2. Stir and set aside till ready to serve.
    3. Makes 1/2 c..
    4. To make cakes: In bowl, stir together shrimp, corn, chives, tarragon, Large eggs, flour and salt and pepper to taste.
    5. Heat butter in 12 inch skillet. Drop in half the batter by heaping Tbsp. to create 4 cakes. Fry 3 to 4 min per side or possibly till golden brown. Repeat with remaining batter. Serve with Dipping Sauce.
    6. Note: Either scrape the kernels off 2 large ears of corn to yield 1 heaping c. corn kernels or possibly use frzn, thawed corn kernels.

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