CORN AND BLACK BEAN SHRIMP CAKES

classic_shrimpcakes_big

 




CLASSIC CITY CATERING
DANIEL WATTS

 

2 large eggs, beaten
¼ cup all-purpose flour
2 Tbsp. finely grated parmesan cheese
½ tsp. kosher salt
2 cups fresh corn kernels
1 scallion, thinly sliced
½ jalapeno, seeded, finely chopped
½ cup prepared black bean, rinsed thoroughly
1 lb. shrimp (26-30 ct.) peeled, deveined, tail off
4 Tbsp. vegetable oil

Pulse eggs, flour, parmesan cheese and kosher salt in a food processor to combine. Add corn, scallion, and jalapeno, black beans. Pulse two more times. Heat oil in a large nonstick skillet over medium heat. Working in batches 3-5 at a time, start searing the first side of the shrimp. Once the shrimp begins to color, top the shrimp with a heaping tablespoon of batter and cook until golden brown, about 4 minutes per side. Season fritters with salt. Top with avocado, cilantro, and sour cream.