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Shrimp and Corn Cake
Makes 4 Servings
*2 cups egg whites (from about 16 large eggs)
*1 cup flour
*2/3 cup cornmeal
*2 tbls. sugar
*2 tsp. salt
*1 cup milk
*2 tsp. extra virgin olive oil
*1 cup creme fraiche
*3 large eggs
*Salt and freshly ground black pepper
*1 cup small-diced bacon
*6 ears of sweet corn, kernels removed and reserved
*1/2 cup chopped scallions
*1 tbls. chopped Roasted Garlic
*1/4 cup small-diced celery
*1/4 cup small-diced zucchini
*1/2 cup small-diced red bell pepper
*1/4 cup small-diced yellow crookneck squash
*30 small shrimp, peeled, deveined and halved
*1 tbls. crushed red pepper
*1 1/2 cups Chicken Stock
*Corn bread (above)
*1/4 cup minced shallot
*2 tbls. butter
*1 jalapeno chile, seeded and minced
*1 cup Chicken Stock
*1/2 cup creme fraiche
*2 tbls. chopped fresh chives
*Salt and freshly ground black pepper
1To prepare the corn bread: Preheat the oven to 350F degrees. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on medium speed to form stiff peaks, 3 to 4 minutes. Mix the flour, cornmeal, sugar and salt together in a large bowl. Add the milk and olive oil. Fold in the whipped egg whites. Line a 9 by 5-inch loaf pan with parchment paper and lightly butter the paper. Pour the batter into the prepared loaf pan and bake for 25 minutes, or until a tester inserted in the center comes out clean. Cool to room temperature and cut into large dice.
2To prepare the shrimp and corn cake: Whisk together the creme fraiche and eggs; season with salt and pepper. Preheat the oven to 300F degrees. Render the fat from the bacon in a large cast-iron pan over medium-low heat, 7 to 10 minutes. Add the vegetables, shrimp and crushed red pepper; cook for 10 minutes over medium-high heat or until the vegetables are tender but not caramelized. Add the stock and simmer for 5 minutes. Fold in the corn bread and the creme fraiche mixture; bake the batter in the skillet for 45 to 60 minutes or until golden brown.
3To prepare the sauce: Place the shallot and butter in a saute pan and cook over medium heat until translucent, about 3 minutes. Add the chile and continue to cook for 2 minutes. Add the stock and bring to a simmer. Remove from the heat and slowly whisk in the creme fraiche and chives. Season to taste with salt and pepper.
4Assembly: Either serve the corn cake family style right out of the pan or place a portion in the center of each plate and spoon the sauce on and around it.
5WINE NOTES: As a general rule, it is difficult to pair full-bodied, oaky California Chardonnays with food, but this hefty presentation proves to be the exception. The Gallo "Estate" Chardonnay is a remarkable match with the smoky bacon notes and rich corn cake. The wine's balance also allows the shrimp to add mineral tones to the full-flavored course.
  • This hearty shrimp and corn cake works either as a course on its own or as a succulent side dish. The flavors from the bacon, shrimp and corn meld perfectly. Additional elements such as zucchini, bell pepper and celery provide interesting flavor and texture notes. It also makes a superb breakfast dish the next morning...that is, if there is anything left over!

Recipes courtesy of Workin' More Kitchen Sessions with Charlie Trotter, published by Ten Speed Press, 2004