By Nicole Newman | Jan 29, 2020

SHRIMP FRITTERS WITH POBLANO CREAM SAUCE

Strong female characters

With a filmography that spans nearly 40 years, Almodo has always been consistent with his memorable, outspoken, and nuanced female leads.

"

Crispy shrimp fritters loaded with shrimp, red bell pepper, and corn served with a creamy poblano sauce are the ultimate appetizer.

"

1

1. For the fritters:

2

Heat butter in a large skillet over medium-high heat. Sauté onion and bell pepper until just tender, remove from heat 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.

3

When sautéed vegetables are cool, add them to egg mixture. Add the reserved cornmeal mixture and mix lightly. Fold in shrimp and corn. Do not over-mix; fold in just until evenly distributed. Place in the fridge to chill for at least 30 minutes.

4

Pre-heat oven to warm. Line a baking sheet with paper towels. Heat oil a fryer or Dutch oven to 360°F. In batches, drop batter by tablespoon into the hot oil using a spoon; do not crowd the fryer. Fry until golden brown and cooked through, about 3 minutes, turning as needed. Place on the baking sheet and keep in a warm oven until all fritters have been fried.

5

Serve warm garnished with cilantro, lime wedges, and with poblano cream sauce.

6

For the poblano cream sauce:

7

Heat butter in a large skillet over medium-high heat. Sauté onion, poblano chile, and garlic until just tender and tender, about 5 minutes. Stir in cream, reduce heat, and heat cream through.

8

Carefully pour the mixture into blender and puree. Add water if too thick. Season with salt and pepper.

Julieta

AUTHOR

MORE RECIPES

Peach Tres Leches Cake

Cilantro Lime Shrimp {Made in under 10 minutes}