Shrimp Cakes with Tomatoes on Solstice

Solstice, or the longest day of the year, is cause for celebration in Fairbanks.  Everyone celebrates the fact that we all lived through another long winter and we have extra daylight and warm weather.  The town celebrates in force and all week.  There is a street fair all night downtown, the Gold Panners, Fairbanks minor league baseball team, plays a game at night without the need for lights, the Midnight Sun Run will happen this weekend and everyone gets out and celebrates.
We will go to the street fair and eat our way through the vendors.  The antique cars will be on display and music will be playing.  You see old friends, visit and move on to the next treat to eat.  Since there is so many treats I want to start our evening off with something light and healthy.  These corn cakes on spinach salad is the perfect thing.
The cakes are sweet with corn and shrimp.  The tomatoes on top add a nice acidity to counter balance the sweetness and the greens brighten it all up.  I like to eat this with a little lemon juice squeezed over the top, Dave eats it with blue cheese dressing (he eats all salads with blue cheese dressing).  It will be a healthy start to our longest day of the year night.

Shrimp and Corn Cakes with Tomatoes
adapted from Cooking Light, June 2012

• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 1/2 pounds mixed heirloom tomatoes, seeded and chopped
• 1 serrano chile, seeded and minced
• 1 1/2 ounces masa harina (about 1/3 cup)
• 1 1/2 ounces all-purpose flour (about 1/3 cup)
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups fresh corn kernels, divided (about 4 large ears)
• 1 tablespoon low-fat buttermilk
• 1 tablespoon grated lemon rind
• 2 teaspoons hot sauce
• 1 large egg
• 1/3 cup chopped red bell pepper
• 12 ounces peeled and deveined shrimp, chopped (about 1 1/2 cups)
• 2 green onions, thinly sliced
• 2 garlic cloves, minced
• 3 tablespoons canola oil, divided

Preparation

1. 1. Combine first 8 ingredients; set aside.
2. 2. Weigh or lightly spoon flours into measuring cups. ­Combine flours, baking powder, 1/2 teaspoon salt, and black pepper in a bowl.
3. 3. Place 1 1/2 cups corn and next 4 ingredients (through egg) in the bowl of a food processor; process until smooth. Combine pureed corn mixture, remaining 1 1/2 cups corn, bell pepper, shrimp, green onions, and garlic in a large bowl. Add flour mixture, stirring gently until moist.
4. 4. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to slightly flatten; cook for 3 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons oil and batter. Serve with salsa

June 20, 2012     Daylight  21 hours,  50 minutes     Current Temp. 61 ºF