Chipotle Shrimp Griddle Cakes

Chipotle Shrimp Griddle Cakes

Chipotle Shrimp Griddle Cakes is a recipe Rick has made since 1995 from the first visited New Mexico. Marinating the shrimp in our Ancho Chile Marinade gives them a deep chile flavor. Topping them with the chipotle butter adds an extra layer of savory flavor. You can serve them open-face like the picture, or stacked 2 or 3 layers high for your entrée, or as a super appetizer.

They get a lot of flavor from the Chipotle Butter as well. The corn griddle cakes have their own flavor which add a corny layer to the overall dish. Every way you turn, you have flavor on top of flavor, on top of flavor.

Serves 4-6

Ingredients:
1 ½ Pounds (about 30) Medium Shrimp, Peeled & Deveined
2-3 Tablespoons Sheffield’s Ancho Chile Marinade Blend
¼ Cup Water
¼ Cup Extra Virgin Olive Oil
3 Tablespoons Butter
1 Cup Butter, Softened
1 Small Can Chipotle Chiles in Adobo Sauce, Pureed
1 ½ Dozen Corn Cakes (See recipe below.)
2 Green Onions, Chopped
1 Cup Pico De Gallo. We use our Salsa Fresca, which has a very fresh, bright flavor. The recipe is on our website.  Click HERE.

Corn Cakes
½ Cup Coarse Cornmeal (Polenta)
¾ Cup All-purpose Flour
½ Teaspoon Baking Soda
½ Teaspoon Baking Powder
1 Teaspoon Salt
1 Teaspoon Sugar
1 ¼ Cups Buttermilk
2 Tablespoons Butter, Melted
1 Egg, Beaten
1 Cup Fresh Corn Kernels
2 Green Onions, Chopped

Directions:
Place the water and Ancho Chile Marinade in a large bowl. Whisk to combine. Add the shrimp and toss to coat. Add the olive oil. Toss again to coat with the oil. Cover and refrigerate for 1 to 4 hours to let the flavors develop.

Prepare the chipotle butter by roughly pureeing the softened butter and chipotle puree together. Set aside at room temperature so it stays soft.

Prepare the Griddle Cakes batter. In a large mixing bowl, place the coarse cornmeal/polenta, flour, baking soda, baking powder, salt and sugar. Mix to combine well. In a large mixing bowl, whisk the buttermilk and butter together. Add the egg and whisk again to combine. Gradually add the dry mixture to the liquid and whisk together until thoroughly combined.

Puree ½ cup of the corn kernels. Fold into the batter along with the rest of the whole kernels and green onions. Add another tablespoon or two of the buttermilk if the batter is too thick. You don’t want it too thin either.

Heat the 3 Tablespoons of butter in a large non-stick skillet over medium heat. Once the butter has melted, add the shrimp and cook for 2 to 3 minutes. Turn over and cook another 2 to 3 minutes until the shrimp are opaque and cooked throughout. Transfer to a plate or bowl and lightly cover with foil to keep warm.

While cooking the shrimp, heat a large nonstick griddle over medium heat. Ladle enough batter to make 3 inch cakes. Cook about 2 to 3 minutes on each side golden brown. Don’t let burn.

To serve, place three corn cakes on each plate. Place shrimp on top of the cakes and liberally spread the chipotle butter over the shrimp. Top with a sprinkle of the green onions. The Salsa Fresca is eaten with the shrimp, so serve it along side the cakes.