Florida Shrimp Succotash and Spicy Corn Cakes

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Ingredients

Florida Shrimp Succotash

1 pound peeled Florida shrimp

1 large Florida tomato, diced

1 ear Florida sweet corn, cut off the cob

2 tablespoons olive oil

1 tablespoon finely chopped garlic

1 tablespoon seafood seasoning

1 tablespoon fresh lemon juice

1/2 cup scallions, chopped

Sea salt and fresh ground pepper, to taste

Spicy Corn Cakes

1 large Florida bell pepper, diced fine

2 cups self-rising cornmeal

2 tablespoons Florida sugar

2 cups milk

2 large eggs

1/3 cup jalapeno, seeded and chopped

1/4 cup scallions, chopped

Butter or corn oil for frying

Preparation

Florida Shrimp Succotash
Heat the olive oil in a heavy skillet over medium-high heat until hot. Saute corn for 5 minutes, then add tomatoes, garlic, shrimp and seafood seasoning and continue to cook for 2 to 3 more minutes. Stir in 1/2 the scallions and cook for 1 minute. Remove from pan and spoon over flatbread, sprinkle with remaining scallions.

Spicy Corn Cakes
In a large bowl, mix together cornmeal, sugar and salt. Add in bell peppers, scallions, jalapenos, eggs and milk and mix until well blended. Let the batter rest for 10 or 15 minutes. Add oil to just cover bottom of skillet and heat over medium-high heat. Spoon even amount of mixture into skillet and cook 3 or 4 minutes (you will see air holes). Flip and cook until golden brown. Serve warm with the succotash.

Florida Shrimp Succotash and Spicy Corn Cakes

Ingredients

Preparation

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