Shrimp Cakes with Roasted Corn and Poblano Relish and Cilantro Vinaigrette

I have been DYING to get some corn into something for awhile now, and now is the time to use corn in dishes, as it is more or less at it's peak.

Chef Bobby Flay back in the US is known for bold, southwestern flavors and uses corn in a lot of his dishes. This is the perfect showcase for the corn and a bunch of other great late summer flavors. This serves 4 people as a reasonably-sized main.

SHRIMP
¾ cup canola oil
1 lb. large shrimp, peeled, and deveined
Kosher salt and freshly ground black pepper
1 small red onion, finely diced
2 cloves garlic, finely chopped
1 cup prepared mayonnaise
¼ cup prepared horseradish, drained
1 tablespoon chipotle chile puree
¼ cup finely chopped fresh cilantro
2 ½ cups panko bread crumbs
Cilantro Vinaigrette (recipe follows)
Smoked Red Pepper Sauce (recipe follows)

ROASTED CORN AND POBLANO RELISH
4 ears fresh corn, roasted, kernels removed from the cobs
1 poblano chile, roasted, peeled, seeded, and finely diced
½ small red onion, finely diced
2 tablespoons chopped fresh cilantro
Juice of 1 lime
1 tablespoon honey
2 tablespoons canola oil
Kosher salt and freshly ground black pepper

SHRIMP
Heat 2 tablespoons of the oil in a large saute pan over high heat until almost smoking. Season the shrimp with salt and pepper. Add half of them to the pan and cook for 1 minute on each side (they will be slightly undercooked but will finish cooking later). Remove the cooked shrimp to a plate, and repeat with 2 more tablespoons of the oil and the remaining shrimp. Let the shrimp cool slightly, then cut into large chunks and transfer to a large bowl.

Return the pan to medium-high heat and add the onion. Cook until soft, 3 to 4 minutes, then add the garlic and cook for 30 seconds. Scrape the onion and garlic into the bowl with the shrimp.

Stir together the mayonnaise, horseradish, chipotle puree, and cilantro in a small bowl and season with salt and pepper. Pour the mayonnaise mixture over the shrimp and stir until just combined. Add 1/4 cup of the bread crumbs and stir until combined; if the mixture appears too loose to form cakes, add more bread crumbs, a tablespoon at a time, until the mixture just holds together but is still moist. Cover the mixture and place in the refrigerator for at least 1 hour and up to 8 hours.

Form the shrimp mixture into 8 cakes about 2 inches in diameter. Spread the remaining bread crumbs on a large plate and season with salt and pepper. Dredge each cake in the bread crumbs on both sides and tap off any excess.

Heat 1/4 cup of the oil in a large nonstick saute pan over medium-high heat. Saute 4 cakes at a time until golden brown on each side and just cooked through, 2 to 3 minutes per side. Remove to a plate lined with paper towels. Discard the oil, wipe out the pan with a paper towel, and repeat with the remaining 1/4 cup oil and cakes.

Spoon cilantro vinaigrette onto plates, drizzle with red pepper vinaigrette, and top with 2 cakes per person. Spoon some corn and poblano relish on top.

ROASTED CORN AND POBLANO RELISH
Combine the corn, poblano, onion, cilantro, lime juice, honey, and oil in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 15 minutes to allow the flavors to meld. This can be made up to 8 hours ahead and stored in the refrigerator. Bring to room temperature before serving.

SMOKED RED PEPPER SAUCE
4 red bell peppers, roasted, peeled, seeded (see page 18), and chopped
½ small red onion, coarsely chopped
4 cloves roasted garlic, peeled
¼ cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle chile puree
Kosher salt and freshly ground black pepper
½ cup canola oil

Combine the red peppers, onion, garlic, vinegar, honey, mustard, and chipotle puree in a blender, season with salt and pepper, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain the sauce into a bowl. This sauce can be made 1 day in advance and refrigerated.

CILANTRO VINAIGRETTE
2 tablespoons rice wine vinegar
1 ½ teaspoons Dijon mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper
1 cup chopped fresh cilantro
¼ cup plus 2 tablespoons canola oil

Combine the vinegar, mustard, honey, and 2 tablespoons of cold water in a blender, season with salt and pepper, and blend until smooth. Add the cilantro and blend until incorporated. With the motor running, slowly add the oil and blend until emulsified. This can be made up to 8 hours in advance and refrigerated. Bring to room temperature before serving.