Chipotle Shrimp With Corn Cakes (Zwt Usa Southwest)

• 8 cups water
• 1 lemon, juice of
• 1 tablespoon crushed peppercorn
• 1 tablespoon sea salt
• 2 1/2 lbs uncooked medium shrimp (about 54)
• 1 cup unsalted butter, softened
• 4 1/2 tablespoons pureed chipotle chiles
• 2 green onions, chopped
• Corn cakes
• 3/4 cup flour
• 1/2 cup coarse cornmeal (polenta)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 1/4 cups buttermilk
• 2 tablespoons butter, melted
• 1 egg, beaten
• 1 cup corn kernel
• 2 scallions, chopped
• ranchero sauce
• 1 1/2 lbs tomatoes (roma are preferred)
• 3 serrano chilies
• 1 cup finely chopped white onion
• 1 tablespoon finely chopped garlic
• 1 tablespoon peanut oil
• 3 poblano chiles, roasted peeled seeded and julienne cut
• 1 bunch fresh cilantro, tied
• 1 teaspoon salt

1. Prepare ranchero sauce (makes 4 cups - need about 1 cup for recipe):
2. lightly blacken tomatoes and serranos in a skillet or under the broiler, about 4-5 minutes.
3. chop together and set aside.
4. saute onion and garlic in oil in a saucepan over low heat till onions are soft but not brown, about 10 minutes.
5. combine all ingredients in the saucepan (reserve a few strips of julienned poblano for garnish). cook, partially covered, over low heat for 20-30 minutes, adding water if necessary.
6. Remove cilantro.
7. Garnish with a few strips of julienned poblanos.
8. Refrigerate till ready to use.
9. prepare corn cakes:
10. place the dry ingredients in a bowl and mix together.
11. in a large bowl, whisk the buttermilk and butter together and then whisk in the egg.
12. gradually add the dry ingredients to the liquid and whisk till thoroughly incorporated.
13. puree 1/2 cup of the corn and fold it into the batter along with the remaining whole kernels and the scallions.
14. Add a little buttermilk if necessary to thin the batter.
15. using an ungreased pan over medium heat, ladle 1 T of the corn cake better and form 3-inch cakes.
16. Cook till golden brown, about 30 seconds each side.
17. stack and keep warm till served.
18. Shrimp:
19. In a large pan, bring the water to a boil, add the lemon juice, peppercorns and salt.
20. Add the shrimp and cook for 45 seconds to 1 minute.
21. Drain, cook, peel and devein.
22. Prepare chipotle butter - roughly puree together the butter, 1/2 lb of the peeled shrimp, and 1 1/2 T of chipotle puree.
23. Set aside at room temperature.
24. Just before serving, toss together the remaining pound of cooked shrimp with remaining 3 T of chipotle puree and heat through on a griddle, about 2 minutes.
25. To serve:
26. place 3 corn cakes on each plate, place 3 shrimp on each cake and spread chipotle butter liberally over shrimp.
27. sprinkle the chopped scallions over shrimp.
28. Serve ranchero sauce at the side of the corn cakes.

water, lemon, peppercorn, salt, shrimp, unsalted butter, chiles, green onions, cakes, flour, coarse cornmeal, baking powder, baking soda, salt, sugar, buttermilk, butter, egg, corn kernel, scallions, ranchero sauce, tomatoes, serrano chilies, white onion, garlic, peanut oil, chiles, fresh cilantro, salt

Taken from www.food.com/recipe/chipotle-shrimp-with-corn-cakes-zwt-usa-southwest-231849 (may not work)