The appetizer this week was proving a challenge to me. I thought of doing a honey-grilled corn-on-the-cob, or something, but for some reason I wasn't in the mood. So I gazed into the fridge and spotted that poblano pepper and then thought of the shrimp in the freezer. Hmmm... what to do...? So this recipe was a "throw this in, and maybe that... and that, too" experimentation that turned out pretty good!
One change that I strongly suggest: use Panko bread crumbs only, unless you have made your own. I used Progresso Plain Bread Crumbs and was sorely disappointed with the taste they gave the shrimp cake. Even "plain" had a flavor. Panko bread crumbs, on the other hand, have no seasoning at all, not even salt. This is a much better option. You can taste all the ingredients this way, and that is the point!!!
Too, this recipe leaves a little room improvement: you can add your own herbs, such as Tarragon, or Coriander... more butter, or whatever!
HONEYED POBLANO & CORN SHRIMP CAKES WITH HONEY CREAM SAUCE
1 lb shrimp, peeled and deveined, preferably wild-caught
1/2 cup sweet corn
1 large poblano pepper, in small thin slices (about 1 inch long)
2 tbsp butter
1/4 cup honey
1/4 cup water
2 eggs, lightly scrambled
2 cups bread crumbs
Sautee pepper, onions and corn in butter in a skillet over medium-high heat. Add honey and water about half-way through (about 8-10 minutes). A few minutes later, add shrimp and allow to cook through. Pour off liquid and set aside in a bowl.
Allow shrimp mix to cool, add salt to taste. Add eggs and 1 cup of the bread crumbs. Form into 6-8 cakes. You can either roll and coat the cakes in the remaining bread crumbs or add them to the mix if the cakes are not sticking to each other. Add even more if needed.
Fry about a minute or two in light olive oil or vegetable oil in med-high heat, and drain on paper towels.
Honey Cream Sauce:
1/4 cup sour cream
3-4 tbsp plain yogurt
1/4 to 1/2 cup of liquid poured off from poblano sautee mix
Combine all and refrigerate at least 30-minutes. Even possibly an hour or more.
Pour over shrimp cake or set aside for dipping. Cumin might be a nice addition to this sauce. I'd suggest about 1/2 tsp.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg