1 cup corn meal
1 1/2 cups water
1/3 cup fresh, seeded and
chopped Florida jalapeno peppers
1 teaspoon salt
1/4 cup vegetable oil
Seafood alternatives:
rock shrimp, spiny lobster, scallops |
|
Combine all ingredients
except oil and mix well. (The batter will
be thin). Add just enough oil in the skillet
to cover the bottom and heat to medium-high.
Spoon 3 tablespoons of cornmeal mixture in
skillet. Cook until edges are browned, turn
and cook until brown on the other side. Remove
from skillet and drain on absorbent paper.
Set aside and keep warm. Serve with Shrimp
Sauce.
Yield: 8 cakes. |
|
Suggested Wine Pairing:
Ecco
Domani ® Pinot Grigio
Gallo of Sonoma ®
Pinot Gris |
