Ingredients
1/2 cup mayonnaise1 tablespoon reduced-sodium soy sauce1 tablespoon ketchup2 teaspoons Dijon mustard1/2 teaspoon garlic powder1/2 teaspoon hot pepper sauce, optional1/8 teaspoon pepperSHRIMP CORN CAKES:1/2 cup chopped onion (about 1 small)1 tablespoon oil plus additional for frying, divided2 garlic cloves, minced1/2 pound uncooked peeled and deveined shrimp, finely chopped3/4 cup all-purpose flour1/4 cup cornmeal1 tablespoon cornstarch1 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon pepper1 cup cream-style corn1 cup whole kernel corn1 large egg, lightly beaten
Preparation
In a small bowl, combine the first 7 ingredients. Cover and chill until serving.
In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat.
In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened.
Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.
