Making Chipotle Shrimp and Corn Cakes with Lucas Price

Posted on 06 October 2009 by TheChefsWife

Today at the Wilkinson Library in Telluride, Colorado we were very excited to have Lucas Price as our chef at the Books and Cooks program.  Lucas is the chef/owner of La Cocina de Luz here in Telluride.  My favorite quote from his demonstration came when he was talking about finding the best ingredients when you cook.  He said: “Good food comes from good food.”  Very true.

For the live cooking demonstration, Lucas used recipes from the book Coyote Cafe by Mark Charles Miller.  Here are the recipes he made for us:

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Chipotle Shrimp

1 1/2 pounds medium shrimp (about 30)
3 TBSP butter
1 cup softened butter
1 1/2 TBSP canned chipotle chiles, pureed
1 1/2 dozen Corn Cakes (recipe follows)
2 green onions, chopped
1 cup Pico de Gallo Salsa

Peel the Shrimp. On a griddle or in a frying pan, cook the shrimp in 3 TBSP butter over low heat for about 5 minutes, turning them once.

To prepare chipotle butter, roughly puree together the softened butter and 1 1/2 TBSP chipotle puree and set aside at room temperature.

Place three corn cakes on each plate. Place five shrimp on top of the cakes and spread the chipotle butter liberally over the shrimp. Sprinkle the chopped green onions over the shrimp. Serve the Pico de Gallo Salsa at the side of the corn cakes.

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Corn Cakes

3/4 cup all purpose flour
1/2 cup coarse cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp sugar
1 1/4 cups buttermilk
2 TBSP melted butter
1 egg, beaten
1 cup fresh corn kernels
2 green onions, chopped

Place the dry ingredients in a bowl and mix together. In a large bowl, whisk the buttermilk and butter together and then whisk in the egg. Gradually add the dry ingredients and whisk until thoroughly incorporated. Puree 1/2 cup of the corn and fold it into the batter along with the whole kernels and green onions. Add a little buttermilk if necessary to thin the mixture.

Using a nonstick pan over medium heat, ladle corn cake batter and form 3-inch cakes. Cook until golden brown (about 2 1/2 minutes on each side). Batter makes about 18-20 corn cakes.

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Lucas’s Pico de Gallo

3 cups tomato, diced
2 serano or jalapeno chiles, minced
6 green onions, minced
1/2 white or yellow onion, diced
1/2 bunch cilantro, chopped
juice of 2 limes
salt to taste
sugar to taste

Mix everything together. Taste. Correct as necessary

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2 Comments For This Post

  1. ChefBud Says:

    Check out the steam coming up between the corn cakes. It looks amazing in the full size image. I am having a bit of trouble getting the video to the site. Check back soon.

  2. Jackie ( Says:

    Beautiful. The corn cakes look nice and fluffy!

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