Shrimp and Corn Stacks & Red Pepper Butter

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Comforting griddle cakes filled with rock shrimp and corn, topped with melting roasted red pepper butter.

Shrimp and Corn Griddle Cakes with Roasted Red Pepper Butter : The Wimpy Vegetarian

As many of you know, we’re in the midst of a major, never-ending decluttering / cleaning / gardening project on steroids as we get our house ready to put on the market. We hadn’t planned to sell quite yet, next year was the target, but the current red-hot real estate market convinced us to suddenly mobilize the effort overnight.

Our goal is to downsize, which will be a challenge: we have a ridiculous amount of stuff. It’s not just the things we’ve accumulated since we moved into the house that needs to find a new home, although that’s certainly part of the challenge, but also the fact that my now-husband and I moved in together 8 years ago and combined two households. And let’s just say that we liked our own stuff a little more than each other’s. So very little was ejected, although my husband frequently argues that everything we’ve gotten rid of was his :-)

This week he traveled for a conference, so I had even less motivation than usual to cook a meal at the end of a long day, and made these little griddle cakes – a twist on some that we made when I was in school a few years ago. The veggies and shrimp cook up very quickly on stove, allowing the batter to come together easily. The batter and the compound butter can be made the day ahead, which is what I actually did, and then you just need to pour and flip the griddle cakes, toss a big salad, and open a bottle of wine to have a very satisfying dinner all ready to go. The shrimp is optional, and can easily be eliminated without making any other changes for a completely vegetarian dinner.

Shrimp and Corn Griddle Cakes with Roasted Red Pepper Butter

     by Susan Pridmore


Shrimp and Corn Griddle Cakes

  • 1 leek
  • 1/2 Anaheim pepper (Use poblano for a spicier griddle cake)
  • 1 shallot, minced (about 2 tablespoons)
  • 1/2 pound rock shrimp (small, plump shrimp about 1″ long)
  • 1 ear corn (1 cup frozen corn can be substituted)
  • 1/4 cup water
  • Olive oil
  • 1 ½ cups buttermilk
  • 2 tablespoons melted butter
  • 1 egg
  • 4 tablespoons cheddar cheese
  • 3/4 cup (3 3/8 oz) all purpose flour
  • 1/4 cup (1 1/8 oz) cornmeal
  • 1 teaspoon salt (kosher)
  • 1 teaspoon sugar
  • 1/8 teaspoon ground cayenne powder (optional)
  • 1/8 teaspoon ground chipotle powder (optional)
  • Butter

Roasted Red Pepper Butter

  • 4 tablespoons unsalted butter, room temperature
  • 2 tablespoons minced roasted, peeled, and seeded red pepper (or more, depending on preference)


Shrimp and Corn Griddle Cakes

Slice off the end of the leek and slice in half lengthwise. Wash well, and slice each half in half again, lengthwise. Line the 4 sections up and slice them thinly across the ‘grain’. You should have 1 cup of sliced leeks, maybe a little more.

Finely chop the Anaheim pepper. You should have about 1/4 cup when done. Mince the shallot. Shuck the corn and slice off the corn kernels. There are at least a couple ways of doing this, most of which result in little wayward corn kernels bouncing to freedom. Either stand the ear in a bowl and slice into the bowl, or lay the ear down on a cutting board, and slice down on each side into the board, turning the cob as needed. You should have about 1 cups of corn kernels when done.

Add a little olive oil to a saute pan. When hot, add the leek, Anaheim pepper and shallot. Just as they become soft, add the shrimp. Saute for 1 minute, and add the corn and water. Cook another 2 minutes.

Using a slotted spoon, remove the veggies and shrimp and set aside to cool.

Whisk together the buttermilk, melted butter, egg and cheddar cheese in a medium-sized bowl.

Combine the flour, cornmeal, salt, sugar, and ground spices in a small bowl and set aside.

Add the vegetable / shrimp mixture to the buttermilk mixture. Fold in the flour mixture, stirring as little as possible, until it has been completely incorporated, and you have a batter. It will be a runny batter.

Melt a little butter on a non-stick griddle over medium heat. Spoon a little batter onto the griddle. Do not flip until the top begins to look a little dry. These griddle cakes are tender and won’t flip well until then. It should take about 2 – 3 minutes on the first side, about 30 – 45 seconds on the second side. Remove and repeat until all the batter is used up.

Top with Roasted Red Pepper Butter.

Roasted Red Pepper Butter

Combine the butter and minced red pepper in a small bowl and mix with a fork until completely combined.

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  1. says

    Definitely like shrimp and grits! And they’re good without the pepper-butter, but really, really yummy with it. We’re on the home stretch now, and I’ve significantly slowed down. Just have a little gardening left to do, and that’s it!!!! Yay!!!!!

  2. says

    I totally understand, moving can be so tiring. Try to relax some:-) Love your savory cakes, the flavor combo sounds delicious:-) I remember making a savory cake for the first time, and loved them! YUM, Hugs, Terra

  3. says

    Good luck with the house efforts. I know you will love the results once all of the work is complete. These look delicious. I love corn cakes and the pairing with shrimp sounds delicious.

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