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How To make Shrimp with Cornmeal Pancakes
3 Poblano Chiles; *
2 Tomatoes; Medium, **
1 Onion; Cut Into quarters,Med
1 Clove Garlic
1/4 c White Wine; Dry
1 t Sugar
1/4 t Salt
1/8 t Red Pepper; Ground
1/2 c Dairy Sour Cream
1 lb Shrimp; Cooked, Medium
CORNMEAL PANCAKES:
2 Eggs; Large
1 c Yellow Or Blue Cornmeal
1/4 c Unbleached Flour
2 c Buttermilk
1/4 c Margarine Or Butter; Melted
2 t Baking Powder
1 t Baking Soda
GARNISHES:
1/2 c Monterey Jack Cheese; Shred
* Chiles should be roasted and peeled, (See Sowest 1), and seeded. ** Tomatoes should be roasted, peeled, (See Sowest 1), and cut into ~ ~:
Place chiles, tomatoes, onion and garlic in a food processor workbowl fitted with a steel blade or in a blender container; cover and process the mixture until smooth. Pour into a 2-quart saucepan; stir in wine, sugar, salt and red pepper. Heat to boiling; reduce the heat to low. Cook uncovered, stirring occasionally, until thickened, about 15 minutes. Stir in sour cream and shrimp; heat just until hot. Spoon over Cornmeal Pancakes and top with the shredded cheese. CORNMEAL PANCAKES: Beat eggs in medium bowl until fluffy then beat in the remaining ingredients, just until smooth. For each pancake, pour about 2 Tbls of the batter onto a hot greased griddle. Cook until pancakes are dry around the edges and turn and cook the other side until golden brown.
How To make Shrimp with Cornmeal Pancakes's Videos
Save money on groceries and make better leftovers | Garlic Shrimp, Black Beans and Corn Cakes
Support my work on Patreon:
Hi all, in this video, I made garlic shrimp, black beans and pan fried corn cakes. What's cool about this recipe is all the ingredients came from 1. My pantry 2. My freezer or 3. My 3 week old leftovers
The focus on this video will be about how to come up with a recipe using leftovers, what pantry staples are good to have on hand, and how these lead you to spend less on groceries!
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█ Macros and Price per serving █
Calories: 476
Protein: 33 grams
Carbs: 50 grams
Fats: 16 grams
Price: $2.43
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█ Garlic Shrimp █
• 6 oz of small/medium shrimp – thawed, deveined
• 8 oz of unsalted diced tomatoes (1/2 can)
• ½ TBSP olive oil
• 1 TSP oregano
• ¼ onion, diced
• 3 cloves of garlic
• ¼ cup water
• Salt & Pepper to taste
Saute onions and garlic cloves in olive oil over medium heat until golden brown and fragrant. Add oregano, salt and pepper and toast for 1 minute. Add in the tomatoes and water and stir.
Throw in the thawed shrimp and cook for 4-6 minutes covered until shrimp is cooked through. Serve.
█ Black Beans █
• 1 16 oz can unsalted black beans
• ¼ onion, diced
• 4 green chilis, minced (optional)
• ½ TBSP olive oil
• 1 Bay leaf
• ¼ cup water
• Salt & Pepper to taste
Saute onions and chilis in olive oil over medium heat. Add salt and pepper to taste.
Add can of black beans and water to desired consistency. Add bay leaf and cover. Bring to a simmer for 10 minutes.
█ Cornmeal cakes █
• ½ cup cornmeal
• 1 TSP Sugar
• ½ TSP baking powder
• 4 chilis, minced (optional)
• ½ cup water (or milk if you have it)
• 1 TSP vinegar
• 1 egg
• 1/2 TSBP Olive oil (or melted butter)
Beat egg, Stir in water, oil and vinegar. In a separate bowl, mix cornmeal, sugar, baking powder.
Mix the dry ingredients with the wet ingredients until desired consistency. Throw in chilis.
Pan fry in a cast iron over medium high heat.
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Intro:
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Alton Brown's Gluten Free Cornmeal Pancakes
From the lost season of Good Eats: Reloaded, the new and improved Cornmeal Pancakes.
Click here to order an autographed copy of Good Eats 4 today:
Cornmeal Pancake Batter
Cornmeal pancakes are a great lunch or brunch food. The cornmeal is a tasty alternative to flour and provides great flavour and a hearty texture.
Pancakes are so quick and simple to make but the addition of cornmeal makes for a pancake with substance. In a mixing bowl combine ground cornmeal, sugar and salt then add melted butter, boiling water and milk, and beat until thoroughly mixed. Pour spoonful's of the batter onto a greased pancake pan or frying pan. Turn when bubbles form on top and cook until the second side is golden brown. These pancakes are extremely light and great served stacked on a plate with traditional maple syrup, topped with fresh or frozen berries and a dollop of yoghurt.
by OneLoad.com
Cajun Style Shrimp and Cornbread Pancakes
This amazing Cajun inspired dish is a delicious way to change up your cooking and give you a little something different to try! The Grill Your Ass Off Claymore Cajun seasoning is a great way to spice up any dish! Recipe on our website TipsyBrisket.com
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How to Make a Deep-Fry Batter With Pancake Mix : Fry It Up!
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The same deep-fried batter with pancake mix recipe will work with everything from chicken to shrimp and everything in between. Make a deep-fried batter with pancake mix with help from a food host and private chef in Los Angeles in this free video clip.
Expert: Mariko Amekodommo
Filmmaker: Elise Holowicki
Series Description: One great way to unlock a whole new level of flavor in all of your favorite foods is to fry them up. Shout, Fry it Up! and deep fry all of your favorite treats with help from a food host and private chef in Los Angeles in this free video series.
Easy Hoe Cakes Recipe (Johnny Cakes)
After you taste one these easy to make cornmeal Hoe Cakes, you’ll forget all about ever wanting to eat pancakes again.
Ingredients for this recipe:
• 1 ½ cups all-purpose flour
• 1 ½ cups fine cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 3 large eggs
• ¼ cup melted unsalted butter
• 1 cup buttermilk
• 2/3 cup water
• Oil for cooking
Makes 8 cakes
Prep Time: 5 Minutes
Cook Time: 15 minutes
Procedures:
1. In a large bowl mix together the flour, cornmeal, sugar, baking powder, and salt and set aside.
2. In a separate large bowl whisk together the eggs, butter, buttermilk, and water until combined.
3. Add the wet ingredients to the dry ingredients in gently whisk just until combined.
4. Pour the oil into a large frying pan, cast-iron skillet or griddle over medium-low heat and pour in a ½ cup to ¾ cup of the batter and cook as many at a time as possible without touching each other in the pan,
5. Cook for 3-4 minutes per side or until light and fluffy and cooked throughout.
6. Serve with fresh berries, butter, and maple syrup.
Chef Notes:
Make-Ahead: You can make these up to 1 hour ahead of time. Keep warm wrapped in foil and in the oven at 175° before serving.
How to Reheat: Place on a pan wrapped in foil and heat in the oven at 350° for 6-8 minutes or until hot. You can also heat in the microwave.
How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day, or until unfrozen, before reheating.
It is best to use finely ground cornmeal, but you can extend that to a medium or coarse ground as well.
To further enhance the flavor of these hoecakes, I would absolutely advise using rendered bacon fat instead of butter.
You can absolutely use milk in place of the buttermilk.
If you want to make your own buttermilk, simply mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.
You can also cook the hoecakes in butter instead of oil.