2 cups of corn 1½ cups of flour
2 eggs 1 tsp baking powder
½ tsp smoked paprika ½ cup of milk
1½ cups grated mature cheddar Olive oil
1 tsp of salt
- In a large bowl, combine corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.
- Sift in the flour I the baking powder and mix well.
- Slowly stir in the milk until the batter is not too thick and drops off a spoon easily. (The batter should not be so thin that it spreads too much when the cakes are being fried).
- Heat a large frying pan and add about an inch of oil.
- Using a regular tablespoon spoon the batter and gently drop into the hot oil. When bubbles begin to appear in the batter it is time to gently flip the fritters over. Cook about the same amount of time on the other side and remove from the pan and place on a paper towel to drain.
When serving your fritters serve them nice and warm with salsa or guacamole. Or maybe an avocado salsa.
Chicken Chorizo Gumbo with Shrimp
1 green pepper, chopped 4 cups of chicken broth
3 garlic cloves, chopped 1 lb of boneless skinless chicken thighs
1 Tbsp. of smoked paprika 1 can of diced tomatoes
2 Tbsp. of tomato paste 1 medium sweet onion, chopped
Cook chorizo in a 4 to 6 quart Dutch oven over medium heat until a layer of fat forms. Transfer the cooked chorizo to a plate or bowl.
Add the celery, green pepper, onion, and garlic. Cook this until vegetable are translucent without burning the garlic stirring constantly for about 10 minutes. Place in bowl or on plate with chorizo.
Add canola oil to the pot, whisk in the flour until the mixture thickens and turns a medium brown. Be careful not to burn the flour. Whisk in the broth.
Add the tomatoes and the tomato paste along with the vegetables in chorizo to the pot. Then add the chicken and paprika.
Bring to a boil, simmer gently for about an hour, uncovered.
After an hour remove the chicken from the pot and shred with a fork.
Return the chicken to the pot and add shrimp.
Cook until shrimp just turn pink. Be careful not overcook the shrimp. The shrimp will continue to cook in the sauce even after the Dutch oven is removed from the heat.
Serve over any preferred rice.
Hope you enjoy!
Thai Coconut Curry Shrimp
1 teaspoon canola oil ⅓ cup of light coconut milk or regular coconut milk
½ cup chopped onion 2 teaspoons of fish sauce
¼ teaspoon red curry paste ¼ cup chopped green onions
1 teaspoon of sugar 1 tablespoon chopped fresh basil
12 ounces (1 lb.) of peeled and deveined shrimp
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to the pan, and saute` for 1 minute stirring occasionally.
- Stir in sugar; saute` 3 minutes or until shrimp are done, stirring frequently.
- Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated.
- Remove from heat; stir in green onions and basil.
Serve over rice.
I always add a little more red curry paste and use regular coconut milk. When making the rice I sometimes add coconut mild instead of water to give the rice a little more flavor.
Hope you enjoy!