By Nicole Newman | Jan 29, 2020
With a filmography that spans nearly 40 years, Almodo has always been consistent with his memorable, outspoken, and nuanced female leads.
For the fritters: Heat butter in a large skillet. Sauté onion and bell pepper until just tender, remove and allow to cool completely. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and garlic powder. In another large bowl, whisk together egg and milk.
When sautéed vegetables are cool, add them to egg mixture. Add the reserved cornmeal mixture and mix lightly. Fold in shrimp and corn just until evenly distributed. Place in the fridge to chill.
Pre-heat oven. Line a baking sheet with paper towels. Heat oil. In batches, drop batter by tablespoon into the hot oil using a spoon. Fry until golden brown and cooked through. Keep in a warm oven until all fritters have been fried.
Serve warm garnished with cilantro, lime wedges, and with poblano cream sauce.
For the poblano cream sauce: Heat butter, sauté onion, poblano chile, and garlic until just tender. Stir in cream and heat through.
Carefully pour the mixture into blender and puree. Add water if too thick. Season with salt and pepper.