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Rock Shrimp Sauce with Jalapeño Hoe Cakes
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
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2 Tbsp. olive oil
1 Tbsp. finely chopped garlic
3/4 c. dry white wine
1 10-oz. can cream of shrimp soup
1 lb. peeled rock shrimp
1 Tbsp. seafood seasoning
1/4 tsp. salt
1/4 tsp. black pepper
1/4 c. half and half
1/2 Tbsp. fresh lemon juice, or to taste
Jalapeño Hoe Cakes (recipe below)
1 Tbsp. chopped fresh chives
What to do:
1. Heat the olive oil in a heavy skillet over medium-high heat until hot. Add garlic and sauté 1-2 min. until golden. Add wine to pan and stir in soup; simmer 3 min. stirring until smooth.
2. Sprinkle shrimp with seafood seasoning and 1/4 tsp. each of salt and pepper. Add shrimp to sauce mixture and cook 2-3 min. until opaque and cooked through. Slowly stir in half and half and lemon juice.
3. To serve, spoon over Jalapeno Hoe Cakes and sprinkle with chives.

Jalapeno Hoe Cakes

* 2 c. self-rising cornmeal
* 2 Tbsp. sugar
* 1 tsp. salt
* 2 c. milk
* 2 large eggs
* 1/3 c. jalapeño peppers, seeded and chopped
* butter or corn oil for frying

1. In a large bowl, mix together cornmeal, sugar and salt. In a separate bowl, beat the eggs and milk until well blended; add jalapeños. Add the wet mixture into the dry ingredients and stir until just mixed and moistened. Let the batter set for 10-15 min.
2. Add oil to just cover bottom of skillet then heat over medium-high heat. Pour 1/4 c. of batter for each hoe cake into skillet. Cook 3-4 min. until tops are full of air holes; flip cake and cook until golden brown. Drain on absorbent paper and serve warm.

* Nutrition information for Shrimp Sauce only.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
Nutritional information:
Calories: 295;   Calories From Fat: 122;   Total Fat: 14g;   Saturated Fat: 4g;   Cholesterol: 188mg;   Total Carbs: 9g;   Protein: 25g;  
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