Florida Department of Agriculture and Consumer Services

Rock Shrimp Sauce with Jalapeño Hoe Cakes

Posted April 16, 2013 in Entrees, Shrimp

Rock Shrimp Sauce with Jalapeño Hoe Cakes

Ingredients:

Rock Shrimp Sauce
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped garlic
  • 3/4 cup dry white wine
  • 1 (10-ounce) can cream-of-shrimp soup
  • 1 pound peeled rock shrimp
  • 1 tablespoon seafood seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup half-and-half
  • 1/2 tablespoon fresh lemon juice, or to taste
  • Jalapeño Hoe Cakes
  • 1 tablespoon chopped fresh chives
Jalapeño Hoe Cakes
  • 2 cups self-rising cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups milk
  • 2 large eggs
  • 1/3 cup jalapeño peppers, seeded and chopped
  • butter or corn oil for frying

Directions:

Rock Shrimp Sauce
  1. Heat the olive oil in a heavy skillet over medium-high heat until hot.
  2. Add garlic and sauté 1 to 2 minutes until golden.
  3. Add wine to pan and stir in soup; simmer 3 minutes, stirring until smooth.
  4. Sprinkle shrimp with seafood seasoning and remaining 1/4 teaspoon each of salt and pepper.
  5. Add shrimp to sauce mixture and cook 2 to 3 minutes until opaque and cooked through.
  6. Slowly stir in half-and-half and lemon juice.
  7. To serve, spoon over Jalapeño Hoe Cakes and sprinkle with chives.
Jalapeño Hoe Cakes
  1. In a large bowl, mix together cornmeal, sugar and salt.
  2. In a separate bowl, beat the eggs and milk until well blended.
  3. Add the wet mixture into the dry ingredients and stir until just mixed and moistened.
  4. Let the batter set for 10 or 15 minutes.
  5. Add oil to just cover bottom of skillet then heat over medium-high heat.
  6. Pour 1/4 cup of batter for each hoe cake into skillet.
  7. Cook 3 or 4 minutes until tops are full of air holes; flip cake and cook until golden brown.
  8. Drain on absorbent paper and serve warm.

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