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For the fritters:
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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.
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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.
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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.
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Serve warm garnished with cilantro, lime wedges, and with poblano cream sauce.
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For the poblano cream sauce:
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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.
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Carefully pour the mixture into blender and puree. Add water if too thick. Season with salt and pepper.