Jalapeno Hoecakes with Shrimp Sauce: Seafood and Aquaculture

(photo below)

Seafood-4178

Ingredients

1	cup corn meal
1 1/2	cups water
1/3	cup fresh Florida jalapeno peppers, seeded and chopped
1	teaspoon salt
1/4	cup vegetable oil
	Shrimp Sauce (recipe follows)

Preparation
Combine first 4 ingredients and mix well (the batter will be thin). Place just enough oil in the skillet to cover the bottom; heat to medium-high. Spoon 3 tablespoons of cornmeal mixture in skillet. Cook until edges are browned, turn and cook until brown on the other side. Remove from skillet and drain on absorbent paper. Set aside and keep warm. Serve with Shrimp Sauce. Yield 8 cakes

Shrimp Sauce
2	tablespoons butter
1/2	cup Florida onion, chopped
1/2	cup Florida green pepper, chopped
1	tablespoon all-purpose flour
1/2	teaspoon dried summer savory
1/4	teaspoon salt
4	large Florida tomatoes, peeled and diced
1/2	cup water
1/2	teaspoon hot pepper sauce
1	pound cooked Florida shrimp, peeled and de-veined

Preparation Melt butter in a large skillet over medium heat. Add onion and green pepper and sauté until just tender, 2 to 3 minutes. Stir in flour, savory and salt. Fold in tomatoes, water and hot pepper sauce. Cook over low heat, stirring frequently until sauce is thickened. Add shrimp and heat through. Spoon Shrimp Sauce over hoecakes. Serve immediately. Yield 4 servings Nutritional Value Per Serving Calories 420, Calories From Fat 120, Total Fat 14g, Saturated Fat 2g, Trans Fatty Acid 0.17g, Cholesterol 220mg, Carbohydrate 46g, Protein 28g, Omega 3 Fatty Acid 0.03