Grilled Shrimp and Griddled Corn Cakes with Black Bean and Tomato Relish | Seafood Recipes | Weber G
Keywords
- Weber
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Cooking tools:
- Grill
- Griddle
- Food processor
- Mixing bowl
- Measuring cup
- Whisk
- Measuring spoon
- Spoon
- Brush
- Kitchen scale
- Plate
- Serving platter
- Slotted spoon
- Ladle
- Chef's knife
- Cutting board
- Colander
- Pastry brush
Ingredients
- 1 can (425 grams) black beans, rinsed and drained
- ½ cup/60 grams seeded and finely chopped tomato
- ½ cup/80 grams finely chopped yellow or red bell pepper
- ⅓ cup/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
- 2 cups/330 grams fine-grind cornmeal (or polenta)
- ¼ cup/35 grams all-purpose flour
- 2 teaspoons baking powder
- 1½ cup/360 milliliters whole milk
- ¼ cup/55 grams (½ stick) unsalted butter, melted and cooled slightly
- 1 large egg, lightly beaten
- 1 pound/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
- ½ cup/120 milliliters sour cream
- 12 fresh cilantro sprigs (optional)
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