Set your taste buds on a journey of flavors with this unique and scrumptious combination of ancho shrimp and smoked gouda corncakes. This recipe brings together the fiery tang of ancho peppers and the mouth-watering comfort of smoked gouda, with the succulent texture of shrimp and the sweet-savory balance of corncakes. A perfect dish for those who love to play with flavors and textures in the kitchen.
Photos of Ancho Shrimp on Smoked Gouda Corncakes Recipe
The two unique ingredients in this recipe are ancho peppers and smoked gouda. Ancho peppers are dried poblano peppers, known for their mild heat and sweet-smoky flavor. You can find them in the spice or international foods aisle. Smoked gouda is a variant of gouda cheese that has been smoked in brick ovens over flaming hickory chip embers. It's available in the cheese section of most supermarkets.
Ancho Shrimp and Smoked Gouda Corncakes Ingredients
Butter: Adds richness to both the corncakes and shrimp. It also helps in sauteing ingredients.
Green onions: Also known as scallions. They add a mild onion flavor without being overpowering.
Corn kernels: Adds texture and sweetness to the corncakes.
Egg: Binds the ingredients of the corncakes together.
Buttermilk: Gives the corncakes a tender crumb.
Sour cream: Adds tanginess and creaminess to the corncakes.
Corn meal mix: The base of the corncakes, providing structure and flavor.
Smoked gouda: Adds a smoky, cheesy flavor to the corncakes.
Canola oil: Used for frying the corncakes.
Ancho peppers: Adds a sweet, smoky heat to the shrimp.
Garlic: Heightens the flavor of the shrimp.
Fresh shrimp: The star of the show; provides a succulent, seafood flavor.
Salt and pepper: Basics for seasoning.
Tomatoes: Adds freshness and a bit of acidity to the dish.
One reader, Fremont Kaur says:
The ancho shrimp served on smoked gouda corncakes recipe is a flavor explosion! The combination of the smoky gouda corncakes and the perfectly seasoned ancho shrimp is a match made in culinary heaven. It's a delightful dish that's sure to impress and satisfy any seafood lover's cravings.
Techniques Required for Ancho Shrimp Served on Smoked Gouda Corncakes Recipe
How to prepare corncakes: Melt butter in a skillet, then cook green onions and corn before mixing the batter and cooking in oil until golden brown.
How to cook ancho shrimp: Melt butter in a skillet, cook ancho peppers and garlic, then add shrimp and tomatoes until the shrimp turns pink and the tomatoes are hot.
How to serve ancho shrimp on smoked gouda corncakes: Place two corncakes slightly overlapping on a serving plate, top with the cooked shrimp and sauce, and sprinkle with green onions.
How To Make Ancho Shrimp on Smoked Gouda Corncakes
Crispy skillet-fried corncakes made from corn kernels, buttermilk, and cornmeal mix are topped with ancho shrimp sauce for a mix of savory and spicy tones.
Serves:
Ingredients
For Corncakes:
- 1tbspbutter
- ⅓cupgreen onions,sliced
- 1cupcorn kernels,fresh or frozen
- 1egg
- 1cupbuttermilk
- 3tbspsour cream
- 1cupyellow self rising corn meal mix,such as Martha White
- 1½cupssmoked gouda,shredded
- ½cupcanola oil,such as Crisco
For Ancho Shrimp:
- 4tbspbutter
- 2largedried ancho peppers
- 1tbspgarlic,minced
- 1lbfresh shrimp,uncooked, shelled, deveined
- salt and pepper,to taste
- 1cuppetite diced tomatoes,canned, undrained
- green onions,sliced
Instructions
Corncakes:
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Melt 1 tablespoon butter in a 10-inch cast-iron skillet on medium. Add green onions; cook for 1 minute. Add corn; cook for 2 minutes. In a large mixing bowl, whisk the egg.
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Add buttermilk, sour cream, and cornmeal; whisk until smooth. Stir in cheese, corn, and onions. Wipeout a skillet with a paper towel. Add 4 tablespoons of oil; heat on medium-high.
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Spoon batter into oil by ¼ cupfuls. Cook until golden brown; turn and brown on the other side. Cook in batches adding oil as needed. Drain on paper towels. Wipeout skillet.
Ancho Shrimp:
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Melt butter in skillet on medium-high. Add ancho peppers; cook for 3 minutes. Add garlic; cook for 1 minute. Add shrimp; sprinkle with salt and pepper.
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Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.
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Place 2 corncakes slightly overlapping on a serving plate. Top with shrimp and sauce; sprinkle with green onions.
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Serve and enjoy.
Nutrition
- Calories: 581.46kcal
- Fat: 39.17g
- Saturated Fat: 13.65g
- Trans Fat: 0.48g
- Monounsaturated Fat: 17.08g
- Polyunsaturated Fat: 6.48g
- Carbohydrates: 35.02g
- Fiber: 3.47g
- Sugar: 6.07g
- Protein: 23.15g
- Cholesterol: 182.89mg
- Sodium: 792.16mg
- Calcium: 320.52mg
- Potassium: 481.05mg
- Iron: 2.17mg
- Vitamin A: 217.77µg
- Vitamin C: 38.15mg
Technique Tip for Perfecting Ancho Shrimp Served on Smoked Gouda Corncakes
When preparing the ancho shrimp, it's crucial to not overcook them. Shrimp cook very quickly, usually in 2-3 minutes, and you'll know they're done when they turn pink. Overcooked shrimp can become tough and lose their sweet flavor. Also, when cooking the corncakes, ensure the oil is hot enough before adding the batter. This will give your corncakes a nice, crispy exterior while keeping the inside moist and fluffy.
Time-Saving Tips for Preparing Ancho Shrimp and Smoked Gouda Corncakes
Prep ahead: Chop vegetables, measure ingredients, and prepare the corncake batter the night before to save time on the day of cooking.
Use frozen shrimp: Opt for pre-peeled and deveined frozen shrimp to save time on peeling and deveining fresh shrimp.
Multitask: While the corncakes are cooking, prepare the ancho shrimp to maximize efficiency in the kitchen.
Organize ingredients: Arrange all the ingredients and equipment needed for the recipe before starting to streamline the cooking process.
Invest in quality tools: Quality kitchen tools such as sharp knives and efficient cookware can significantly reduce prep and cooking time.
Substitute Ingredients For Ancho Shrimp on Smoked Gouda Corncakes Recipe
butter - Substitute with ghee: Ghee is a clarified butter that has a rich, nutty flavor and is a suitable substitute for regular butter in this recipe.
green onions - Substitute with chives: Chives have a mild onion flavor and can be used as a substitute for green onions in this recipe.
corn kernels - Substitute with frozen corn: Frozen corn can be used as a convenient substitute for fresh corn kernels, providing a similar taste and texture.
egg - Substitute with flaxseed egg: A flaxseed egg can be used as a vegan substitute for eggs in this recipe, providing binding properties.
buttermilk - Substitute with milk and vinegar: Combining milk with a small amount of vinegar can be used as a substitute for buttermilk in this recipe.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a healthier substitute for sour cream, providing a similar tangy flavor and creamy texture.
corn meal mix - Substitute with polenta: Polenta can be used as a substitute for cornmeal mix, providing a similar corn flavor and texture.
smoked gouda - Substitute with smoked cheddar: Smoked cheddar cheese can be used as a substitute for smoked gouda, providing a similar smoky flavor and creamy texture.
canola oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for canola oil in this recipe, providing a neutral flavor and suitable for high-heat cooking.
butter - Substitute with olive oil: Olive oil can be used as a substitute for butter in the ancho shrimp recipe, providing a different flavor profile and healthier fat option.
ancho peppers - Substitute with guajillo peppers: Guajillo peppers can be used as a substitute for ancho peppers, providing a similar smoky and mild heat flavor.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a convenient option with a milder flavor.
fresh shrimp - Substitute with prawns: Prawns can be used as a substitute for fresh shrimp, providing a similar taste and texture.
tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used as a substitute for fresh tomatoes, providing convenience and consistent flavor.
green onions - Substitute with shallots: Shallots can be used as a substitute for green onions, providing a mild onion flavor and a hint of sweetness.
Presenting Ancho Shrimp on Smoked Gouda Corncakes
Elevate the corncakes: Carefully shape the corncakes into perfect circles using a food ring mold for a polished and professional presentation.
Garnish with microgreens: Sprinkle a handful of vibrant microgreens on top of the ancho shrimp for a pop of color and a fresh, delicate flavor.
Create a sauce swirl: Use a squeeze bottle to drizzle the ancho shrimp sauce in an artistic swirl on the plate, adding a touch of elegance to the dish.
Incorporate edible flowers: Place a few edible flowers strategically around the plate to add a touch of sophistication and a hint of floral aroma to the dish.
Use a slate serving platter: Present the ancho shrimp served on smoked gouda corncakes on a sleek slate serving platter to create a modern and refined look.
Add a sprinkle of smoked paprika: Dust a pinch of smoked paprika around the edge of the plate for a subtle smoky flavor and a visually appealing touch.
Arrange the shrimp in a fan shape: Artfully arrange the ancho shrimp in a fan shape on top of the corncakes for an eye-catching and professional presentation.
Sprinkle with sea salt flakes: Finish the dish by delicately sprinkling a few flakes of sea salt over the shrimp and corncakes for a burst of flavor and a touch of elegance.
Essential Tools for Making Ancho Shrimp and Smoked Gouda Corncakes
Cast iron skillet: A heavy-duty skillet that provides even heat distribution and retention, perfect for searing, frying, and baking.
Paper towels: Used for draining and absorbing excess oil from the corncakes after frying.
Whisk: A kitchen tool used for blending and mixing ingredients together, ensuring a smooth and uniform batter.
Lodge® cast iron skillet: A specific brand of cast iron skillet known for its durability and heat retention properties.
Spoon: Used for scooping and portioning the corncake batter into the skillet for frying.
Knife: Essential for slicing and preparing the ancho peppers and other ingredients.
Tongs: Used for flipping and handling the corncakes while frying to ensure even cooking.
Mixing bowl: A bowl used for combining and whisking together the batter ingredients for the corncakes.
Skillet: Used for cooking the ancho peppers, garlic, and shrimp to create the flavorful topping for the corncakes.
Food processor: Optional tool for blending the ancho peppers, garlic, and tomatoes to create a smooth sauce for the shrimp topping.
Storing and Freezing Ancho Shrimp and Smoked Gouda Corncakes
- To store leftover ancho shrimp and smoked gouda corncakes, allow them to cool completely to room temperature before placing in an airtight container.
- Refrigerate the shrimp and corncakes separately to maintain their texture and flavor. The shrimp will keep for up to 3 days, while the corncakes can be stored for up to 5 days in the refrigerator.
- When ready to reheat, place the corncakes on a baking sheet in a preheated 350°F (175°C) oven for 5-7 minutes until warmed through and crispy. Reheat the shrimp in a skillet over medium heat with a splash of butter or olive oil until heated through, about 2-3 minutes.
- To freeze the corncakes, wrap each one individually in plastic wrap and place them in a freezer-safe container or resealable bag. They can be frozen for up to 2 months. Thaw the corncakes in the refrigerator overnight before reheating in the oven.
- It is not recommended to freeze the ancho shrimp, as the texture and quality of the shrimp may deteriorate upon thawing. It is best to prepare the shrimp fresh when serving the dish.
- If you have leftover ancho peppers or tomatoes, they can be stored in separate airtight containers in the refrigerator for up to 5 days. Use them in other recipes, such as soups, stews, or sauces, to minimize waste.
How To Reheat Leftover Ancho Shrimp and Smoked Gouda Corncakes
To reheat leftover ancho shrimp and smoked gouda corncakes, start by preheating your oven to 350°F (175°C). This temperature will ensure that the food is heated through without drying out or becoming overcooked.
Place the corncakes on a baking sheet lined with parchment paper. If the corncakes have become soggy, you can place them directly on the oven rack to help them crisp up again. Bake for 5-7 minutes, or until heated through and slightly crispy on the outside.
While the corncakes are reheating, warm up the ancho shrimp in a skillet over medium heat. Add a small amount of butter or olive oil to the pan to prevent sticking and to add some extra flavor. Stir the shrimp gently to ensure even heating. This should take about 3-4 minutes.
If the ancho shrimp sauce has thickened or dried out, you can add a splash of chicken broth or water to the skillet to help loosen it up. This will also help to redistribute the flavors and prevent the shrimp from drying out.
Once the corncakes and ancho shrimp are heated through, assemble the dish by placing the corncakes on a serving plate and topping them with the shrimp and sauce.
To add a fresh touch and brighten up the flavors, consider garnishing the dish with some freshly chopped green onions, cilantro, or a squeeze of lime juice.
If you have a microwave, you can also reheat the ancho shrimp and corncakes using this method. Place the shrimp in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until heated through. For the corncakes, wrap them in a damp paper towel and microwave for 15-20 seconds, or until warm and slightly softened.
Random Fact About Ancho Shrimp Served on Smoked Gouda Corncakes Recipe
Ancho shrimp served on smoked gouda corncakes is a delicious and unique dish that combines the flavors of ancho peppers, smoked gouda, and succulent shrimp. This recipe offers a perfect blend of savory and spicy flavors, creating a memorable dining experience.
Is Making Ancho Shrimp and Smoked Gouda Corncakes at Home Cost-Effective?
This ancho shrimp served on smoked gouda corncakes recipe offers a delightful blend of flavors and textures, making it a standout dish for any occasion. The use of shrimp and corn makes it a cost-effective option, while the addition of smoked gouda elevates the dish. The approximate cost for a household of 4 people is around $25-$30, making it a budget-friendly yet impressive meal. The overall verdict for this recipe is a solid 9, considering its taste, presentation, and affordability.
Is This Ancho Shrimp and Smoked Gouda Corncakes Recipe Healthy or Unhealthy?
The ancho shrimp served on smoked gouda corncakes recipe is a delicious combination of flavors, but it may not be the healthiest option. Here's why:
- The corncakes are made with a significant amount of butter, oil, and cheese, which are high in saturated fat and calories.
- The recipe calls for a cup of buttermilk and sour cream, which adds additional fat and calories to the dish.
- The shrimp is cooked in butter, which again contributes to the overall fat content of the meal.
- The recipe lacks a significant amount of vegetables, which are essential for a balanced and healthy diet.
However, there are some positive aspects to this recipe:
- Shrimp is a lean protein source and provides essential nutrients like omega-3 fatty acids, vitamin B12, and selenium.
- The use of ancho peppers adds a nice kick of flavor without relying on excessive salt or unhealthy additives.
- The corn kernels in the corncakes provide some fiber and nutrients, although the amount is relatively small compared to the other ingredients.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of butter, oil, and cheese used in the corncakes. Experiment with healthier alternatives like Greek yogurt or avocado to maintain moisture and richness.
- Incorporate more vegetables into the dish. For example, serve the shrimp and corncakes over a bed of fresh spinach or mixed greens, or add some sautéed bell peppers and onions to the shrimp mixture.
- Use whole grain cornmeal instead of regular cornmeal mix to increase the fiber content of the corncakes.
- Opt for low-fat buttermilk and sour cream to reduce the overall fat content of the recipe.
- Cook the shrimp in a minimal amount of olive oil instead of butter, or try grilling them for a smoky flavor without the added fat.
Editor's Opinion on This Ancho Shrimp and Smoked Gouda Corncakes Recipe
The combination of ancho shrimp and smoked gouda corncakes is a delightful fusion of flavors and textures. The corncakes are rich and savory, complemented by the smoky gouda, while the ancho shrimp adds a spicy and robust element. The dish is well-balanced and visually appealing, making it a standout option for a special occasion or a gourmet dinner. The recipe's use of fresh ingredients and cooking techniques showcases a sophisticated approach to culinary artistry. Overall, this dish is a culinary masterpiece that is sure to impress and satisfy even the most discerning palates.
Enhance Your Ancho Shrimp on Smoked Gouda Corncakes Recipe with These Unique Side Dishes:
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Why trust this Ancho Shrimp on Smoked Gouda Corncakes Recipe:
This recipe offers a delightful fusion of flavors and textures, combining the smoky richness of smoked gouda with the subtle sweetness of corn in the corncakes. The succulent shrimp is infused with the earthy heat of ancho peppers and balanced with the freshness of tomatoes. The careful layering of ingredients and the use of buttermilk and sour cream ensure a moist and tender corncake, while the cooking process is designed to achieve a perfect golden brown crust. Trust in the expertise behind this recipe to elevate your dining experience.
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