Jamie Purviance
Grilled Shrimp and Griddled Corn Cakes with Black Bean and Tomato Relish
People
Serves 4 to 6
Prep Time
30 min.
Standing Time
30 min. to 4 h
Grilling Time
10 min.
- People
- Serves 4 to 6
- Prep Time
- 30 min.
- Standing Time
- 30 min. to 4 h
- Grilling Time
- 10 min.
the Ingredients
Relish
- 1 can (15 ounces) black beans, rinsed and drained
- 60 grams seeded and finely chopped tomato
- 80 grams finely chopped yellow or red bell pepper
- 40 grams minced red onion, rinsed and drained
- Finely grated zest and juice of 1 small lime
- 1 small garlic clove, minced
- ¼ teaspoon chipotle chile powder
- Kosher salt
- Freshly ground black pepper
Corn cakes
- 330 grams fine-grind cornmeal (or polenta)
- 35 grams all-purpose flour
- 2 teaspoons baking powder
- 360 milliliters whole milk
- 55 grams (½ stick) unsalted butter, melted and cooled slightly
- 1 large egg, lightly beaten
- 455 grams large (21/30 count), extra-large (16/20 count), or jumbo (11/15 count) shrimp, peeled and deveined, tails left on
- Extra-virgin olive oil
- 120 milliliters sour cream
- 12 fresh cilantro sprigs (optional)
Special Equipment
- cast-iron griddle
Instructions
- 01 In a medium bowl combine the relish ingredients, including ½ teaspoon salt and ¼ teaspoon pepper. Mix well and let stand at room temperature for at least 30 minutes or up to 4 hours.
- 02 In a medium bowl whisk the cornmeal, flour, baking powder, and ¾ teaspoon salt. (If using polenta, process it in a food processor until ground to the texture of fine sand, 1 to 2 minutes.) In a large measuring cup whisk the milk, butter, and egg. Pour the wet ingredients over the dry ingredients and whisk gently until a smooth batter forms, being careful not to over mix.
- 03 Prepare the grill for direct cooking over medium heat (180° to 230°C). Preheat a griddle over direct heat for about 10 minutes.
- 04 Lightly brush the shrimp with oil and season evenly with ¼ teaspoon salt and ¼ teaspoon pepper. Coat the griddle with 2 tablespoons oil.
- 05 Working in batches, ladle 60 milliliters of the batter for each cake onto the griddle, flattening each cake gently with the back of a spoon. Cook over direct medium heat, with the lid closed, until the corn cakes are browned on both sides and cooked through, 3 to 5 minutes, turning once. At the same time, grill the shrimp over direct medium heat until they are just firm to the touch and opaque in the center, 3 to 5 minutes, turning once or twice.
- 06 To serve, divide the corn cakes among serving plates and dollop about 2 teaspoons of sour cream on each cake. Top with one or more shrimp (depending on the size you purchased). Drain and spoon the relish alongside each cake. Garnish with cilantro, if desired. Serve immediately.
the Ingredients
Relish
- 1 can (15 ounces) black beans, rinsed and drained
- 60 grams seeded and finely chopped tomato
- 80 grams finely chopped yellow or red bell pepper
- 40 grams minced red onion, rinsed and drained
- Finely grated zest and juice of 1 small lime
- 1 small garlic clove, minced
- ¼ teaspoon chipotle chile powder
- Kosher salt
- Freshly ground black pepper
Corn cakes
- 330 grams fine-grind cornmeal (or polenta)
- 35 grams all-purpose flour
- 2 teaspoons baking powder
- 360 milliliters whole milk
- 55 grams (½ stick) unsalted butter, melted and cooled slightly
- 1 large egg, lightly beaten
- 455 grams large (21/30 count), extra-large (16/20 count), or jumbo (11/15 count) shrimp, peeled and deveined, tails left on
- Extra-virgin olive oil
- 120 milliliters sour cream
- 12 fresh cilantro sprigs (optional)
Special Equipment
- cast-iron griddle