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Shrimp w Corn Cakes and Black-bean Salsa




Source of Recipe


Woman's Day


List of Ingredients




BLACK-BEAN SALSA
2 navel oranges, peeled, with white membranes removed
1 Tbsp fresh lime juice
1 can (about 15 oz) black beans, rinsed
1 Hass avocado, peeled, pitted and cut in 1/2-in. chunks
3/4 cup loosely packed cilantro, finely chopped
1 jalapeño pepper, seeded and minced

CORNCAKES
1 pkg (8 1/2 oz) corn muffin mix
1 cup thawed frozen or drained canned corn kernels
2/3 cup skim milk
1/4 cup fat- and cholesterol-free egg substitute, or 1 large egg
Nonstick cooking spray
1 1/2 lb raw large shrimp (about 33), peeled and deveined
1/4 tsp each salt and pepper



Recipe



1. Section oranges and cut in small chunks. Squeeze juice from membranes into a medium bowl. Add oranges and stir in remaining salsa ingredients. Cover and refrigerate at least 2 hours for flavors to blend.

2. About 25 minutes before serving: In a medium bowl, stir Corncakes ingredients with a fork until blended, letting some lumps remain.

3. Coat a large nonstick skillet or griddle with nonstick spray; heat over medium-low heat. For each corncake, drop a very scant 1/4 cup batter onto skillet. Cook 2 1/2 minutes per side or until golden brown, spraying skillet between batches (see Tip). Place on warmed serving platter and cover loosely with foil to keep warm.

4. Heat broiler or grill pan (see box, page 000). Lightly coat shrimp with nonstick spray, then sprinkle with salt and pepper. Broil 4 to 6 in. from heat source or cook in grill pan 2 to 3 minutes per side until shrimp are just barely opaque at center. Serve with the salsa and corncakes.