Ancho Shrimp on Smoked Gouda Corncakes

Ingredients:

Corncakes
•	1 tablespoon butter
•	1/3 cup sliced green onions
•	1 cup fresh or frozen corn kernels
•	1 egg
•	1 cup buttermilk
•	3 tablespoons sour cream
•	1 1/3 cups Martha White® Self-Rising Enriched Yellow Corn Meal Mix
•	1 1/2 cups shredded smoked Gouda
•	1/2 cup Crisco® Pure Canola Oil
Ancho Shrimp
•	4 tablespoons butter
•	2 large dried ancho peppers, split in half and seeds removed
•	1 tablespoon minced garlic
•	1 pound fresh uncooked shrimp, shelled and deveined
•	salt and peper to taste
•	1 cup canned petite diced tomatoes, undrained
•	sliced green onions

Directions:

1	Melt 1 tablespoon butter in 10-inch Lodge cast iron skillet on medium. Add 1/3 cup green onions; cook 1 minute. Add corn; cook 2 minutes. In large mixing bowl, whisk egg. Add buttermilk, sour cream, and corn meal; whisk until smooth. Stir in cheese, corn and onions.
2	Wipe out skillet with paper towel. Add 4 tablespoons oil; heat on medium high. Spoon batter into oil by 1/4 cupfuls. Cook until golden brown; turn and brown on other side. Cook in batches adding oil as needed. Drain on paper towels. Wipe out skillet.
3	Melt 4 tablespoons butter in skillet on medium high. Add ancho peppers; cook 3 minutes. Add garlic; cook 1 minute. Add shrimp; sprinkle with salt and pepper. Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.
4	Place 2 corncakes slightly overlapping on serving plate. Top with shrimp and sauce; sprinkle with green onions.
TIP	Ancho chile peppers, a dried, red, heart-shaped pod, have a mild earthy flavor. If unavailable, add 1 teaspoon ground ancho chile pepper (available in the spice section) with the salt and pepper.