Shrimp Corn Cakes On Arugulaavocado Salad Food

SUNNY'S SHRIMP, CORN AND BEAN SALAD

Steps:

• Skewer the shrimp onto metal skewers and place on a baking sheet.
• Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
• Preheat a grill to medium-high heat.
• Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
• Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
• Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.

ARUGULA-CORN SALAD

Steps:

• For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
• For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
• Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.

SHRIMP CORN CAKES WITH SOY MAYO

Steps:

• In a small bowl, combine the first 7 ingredients. Cover and chill until serving., In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat. , In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened., Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.

SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA

Steps:

• Place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
• Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute for one minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions and the next 6 ingredients (though egg), stirring well. Stir in cilantro and 1/4 cup panko.
• Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patty in remaining panko. Chill at least one hour.
• Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan, cover and keep warm. Repeat procedure with remaining cakes.
• To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.

SHRIMP CAKES WITH SCALLION DIP

Steps:

• Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
• Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.
• Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.
• Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing.

SHRIMP AND AVOCADO SALAD

Steps:

• Preheat a grill or grill pan to medium high.
• Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.
• Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
• Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.

CRISPY SHRIMP CAKES WITH SEAWEED SALAD

Steps:

• Preheat the oven to 400˚ F. Line a baking sheet with foil. Put half the shrimp in a food processor and process until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, the egg, sriracha mayonnaise, 1 tablespoon sesame oil, the scallion, ginger and a pinch each of salt and pepper. Process until well mixed but chunky. Drop into 8 mounds on the baking sheet and shape with damp hands into 8 patties, about 3 inches in diameter and 1/2 inch thick. Freeze until firmed up slightly, about 5 minutes.
• Put the remaining 1/2 cup panko in a shallow dish. Heat the vegetable oil in a large ovenproof nonstick skillet over medium heat. Coat the shrimp patties in the panko on both sides and cook until golden, about 2 minutes per side. Transfer the skillet to the oven and cook until the patties are cooked through, 5 to 7 more minutes.
• Meanwhile, toss the greens and seaweed salad in a large bowl with the vinegar and remaining 1 teaspoon sesame oil; season with salt and pepper. Serve the shrimp cakes with the salad, pickled ginger and sriracha mayonnaise.

CORN AND SHRIMP SALAD

Steps:

• In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

SHRIMP CORN CAKES ON ARUGULA/AVOCADO SALAD

Steps:

• Shrimp Corn Cakes:Take half of the corn and process in food processor until smooth. In a medium bowl combine smooth corn, buttermilk, eggs, melted butter and whole corn kernels. In another medium bowl combine flour, corn meal, baking soda, salt and sugar. Stir in corn mixture. Add chopped parsley, green onions and chopped shrimp. Set aside batter until ready to cook. In a medium skillet heat vegetable oil over medium heat. Drop spoonfuls of the corn/shrimp mixture into hot oil. Fry on each side for about 4 minutes or until golden brown. Remove and cool on wire rack. Citrus Chile Salsa:Combine all citrus chile salsa ingredients in medium bowl. Puree half the mixture and return to bowl. Mix. Salad: Arugula, orange slices, avocado, slivered almonds