Tequila Lime Shrimp with Blue Corn Griddle Cakes

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Makes 4 servings

Ingredients:
3 tablespoons olive oil
8 large shrimp, peeled and deveined
kosher salt to taste
black pepper to taste
2 cloves garlic, chopped (1 tablespoon)
2 tablespoons tequila
1 medium tomato, diced (1 cup)
1 teaspoon lime juice
2 tablespoons water
10 sprigs fresh cilantro, chopped
(2 tablespoons)
4 tablespoons unsalted butter, cold
1 recipe Blue Corn Griddle Cakes (see below)
Optional:
4 sprigs of cilantro for garnish

Procedure:
1. In a small sauté pan, heat olive oil. Add shrimp. Season with salt and pepper. Sauté shrimp until they are about half done (outside opaque white and inside still translucent).
2. Add fresh garlic and continue to sauté. Add tequila. Be careful as it will flame.
3. Add tomatoes, lime juice, and water. Simmer until shrimp are cooked through, about 2 minutes.
4. Add cilantro. Remove from heat. Stir in whole butter one cube at time, to make a light butter sauce.
5. Serve a short stack of 3 griddle cakes on 4 plates. Place two shrimp in front of the stack of griddle cakes. Spoon tomatoes and butter sauce over the shrimp.

Blue Corn Griddle Cakes
Makes 12 cakes

Ingredients:
1/3 cup blue cornmeal
1/4 cup hot water
2/3 cup flour
1 tablespoon sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon chipotle chile powder
1 cup buttermilk
2 tablespoons unsalted butter, melted
2 large eggs
1/2 cup cooked corn kernels
vegetable oil spray, as needed

Procedure:
1. Combine blue cornmeal and hot water. Let it soak while you combine the other ingredients.
2. Sift flour, sugar, baking soda, and baking powder into a medium mixing bowl. Stir in salt and chipotle chile powder.
3. In a separate mixing bowl whisk buttermilk, butter, eggs, and corn. Stir rehydrated cornmeal into the wet ingredients.
4. Whisk wet ingredients into dry ingredients. Let batter rest for 20 minutes.
5. To cook griddle cakes, preheat electric griddle or large sauté pan to medium-high heat. Spray cooking surface with vegetable oil spray.
6. Ladle 1-1/2 tablespoons of batter onto the hot surface. There should be 3 cakes per serving; a total of 12 cakes.
7. Let batter cook until air holes form on the surface, about 2 minutes. Flip cakes and cook for 2–3 more minutes, or until firm. Repeat process until all the batter is used.
8. Hold warm.