Texans love their Mexican food, or should I say Tex-Mex food. We don’t like a lot of sauces like Cal-Mex. In Texas we eat tons of fajitas, nachos and grilled chicken. And when I say a lot, I mean a lot! You can ask anyone from Texas what is the first thing they eat when they get back into town from a vacation and their response will be Mexican food! It is just home, Texas home.
Well, I cannot compete with the restaurants in Texas when it comes to fajitas or enchiladas, but I can make my own Tex-Mex dishes that are just as delicious. This recipe is one of those. It sounds complicated and difficult, but it is really easy and looks very “restauant-ish” when it is served.
Tequila Lime Shrimp with Jalapeno Corn Cakes
Makes 4 Servings
Tequila Lime Shrimp
1 lb. peeled and deveined shrimp
1/2 teaspoon cumin
3 garlic cloves, minced
1/2 teaspoon salt
1/4 cup olive oil
1/2 teaspoon red pepper flakes
Juice from one lime (about 2 Tablespoons)
2 Tablespoons Tequila
Combine all ingredients in a bowl and let sit for 30 minutes to an hour. You do not want to let sit longer because the lime juice will begin to cook the shrimp.
Heat a large non-stick skillet over medium high. Cook shrimp until opaque, about 3-4 minutes. Remove to a plate and cover with foil.
Jalapeno Corn Cakes
1 lb. frozen corn or fresh corn cut from the cob
1 jalapeno, seeded and minced
1/2 onion, minced finely
4 scallions, minced
1 lime, juiced
1/4 cup milk
1 cup shredded Mexican blend cheese
2 Tablespoons cilantro, chopped
1 cup flour
1 teaspoon salt
1 1/2 teaspoons baking powder
4-5 Tablespoons oil (olive, grapeseed, canola), divided
In a skillet heat 1 Tablespoon oil over medium high. Saute corn, scallions, jalapeno and onion. Cook just until soft, about 5 minutes.
In a large bowl, combine eggs, milk, cheese, cilantro, flour, salt, baking powder and lime juice. Add corn mixture to bowl. Mix well. The mixture will be very thick.
Heat remaining oil in skillet. Using a large spoon, drop dollops of batter into skillet. Cook about 3 minutes on each side until golden brown.
To serve: Place one cake on each plate and top with several shrimp. Serve with lime wedges or salsa.
* You can also make my Spicy Avocado Sauce (http://theresalwayspi.wpengine.com/blog/entry/id/26) and drizzle on top of corn cakes and shrimp.
Recipe for Spicy Avocado Sauce
1/2 ripe avocado, peeled
1 Tablespoon mayonnaise
2 Tablespoons fresh lime juice
1 teaspoon salt
1 jalapeÃ±o, chopped, seeds and stems removed, unless you like it really spicy
1/2 cup milk
In a blender or mini prep, blend avocado, mayonnaise, lime juice, salt, 1/2 the jalapeÃ±o. Add the milk and blend until smooth. Add more jalapeÃ±o if you want it spicier. Taste for salt and add more milk if you want the sauce to be thinner. Transfer sauce to bowl and chill in fridge until ready to use.
This is delicious! I had extra corn cakes – and had leftovers the next day with the spicy avocado sauce – yum!
Yay! I am so happy you liked it! I actually made this recipe last night for my family. Such a great end of the summer dish.