What do you want to make for dinner on such a night as this? Our family left the house all together this morning before nine, and didn’t regroup until after five. We were standing around the kitchen, friends popping in, the baby eating eggs in her highchair, while I put together this easy weeknight meal. I wanted something simple, light and fresh that would come together quickly and taste amazing. I seem to always have scallions and eggs in the fridge, flour in the pantry and curry and cayenne in my spice cupboard. I picked up some shrimp and sweet corn from the market and boom – an awesome supper was born. This tastes like the coming summer, warm, spicy, sweet, and salty from the briny sea.
Curried Corn Cakes with Shrimp
Adapted from a recipe in How to Cook Everything by Mark Bittman
- 1 cup fresh corn kernels stripped from the cob (2 ears)
- 1/4 cup finely chopped scallions
- 1/8 cup all-purpose flour
- 1 egg, separated
- 1 heaping teaspoon curry powder
- 1/2 teaspoon cayenne
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter
- 20 shrimp, peeled and deveined
- Greek yogurt, for topping
- Chives, for garnish
In a medium-sized mixing bowl combine corn, scallions, flour, egg yolk, curry, cayenne, and salt, to taste. Beat egg white until stiff, in a mixer or with a whisk. Gently fold in egg white into corn mixture with a rubber spatula. In a large skillet over medium heat, melt 2 tablespoons butter. When the foam subsides, ladle in batter, 3 or 4 pancakes at a time. Cook until browned on one side, 3-5 minutes, then turn with a spatula, and brown the other side. Remove to a paper towel-lined plate and keep warm in the oven.
Melt remaining tablespoon of butter in the skillet. Season shrimp with salt and pepper and saute in a hot pan until pink, 2-3 minutes.
To serve: Spoon a dollop of Greek yogurt onto each corn cake and top with 2 shrimp and a sprinkle of chopped chives.