Corn and Shrimp Pancakes

Serves 6 people

Ingredients-

1 diced medium Spanish Onion

4 T. Chopped garlic

2 diced Poblano Chilis- no seeds

8 ears of shucked corn Kernels

1 pound diced shrimp (no shells)

2 cups all purpose flour

1T crushed red pepper flaked

1 cup olive oil

3 T Baking Powder

2 cups seltzer water

Salt and pepper to taste

3 whole eggs

~Sweat the onion, garlic and poblanos in olive oil until translucent ~Add the corn and red pepper flakes and cook for about 4 more minutes.

In a separate pan sauté the shrimp pieces in olive oil at high heat only until the shrimp changes color- DO NOT OVER COOK THEM!

~ Place flour, baking powder, salt and pepper in  a large mixing bowl- ~ add the eggs and mix the seltzer into the mixture with a fork- you are looking for a thick consistency- think soft but not melted ice cream.

~ Add shrimp pieces and preseason the mixture and let it sit for 20 minutes- DO NOT OVER MIX THE BATTER OR IT WILL GET GUMMY!

 ~ in a medium sauté pan- preheat with olive oil and take large spoon full of the shrimp and corn batter and place in the hot oil.

~ flip after about 3 minutes and cook till golden brown on both sides.

~ once they are done, place on a paper towel to absorb the excess oil.

~ serve to your happy guests with slices of lemon and lime- ~ a great light garnish would be julienne radishes, jicama and red onion tossed in a bit of lemon juice, salt and pepper!