In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Hominy fritters with shrimp and smashed cucumber salad
Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 500 Calories/Serving
25–40 Minutes
This delectable meal will make you a Latin food lover—if you aren’t already. Made from hominy, melted cheese, and cornmeal, our crisp pan-fried fritters are finished with shrimp ceviche.
In your bag
- 1 organic cucumber
- Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
- Shellfish options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 10 ounces wild sea scallops
- ½ cup hominy
- 1 egg
- ½ cup shredded cheese blend (mozzarella - provolone)
- Sunbasket cornmeal blend (cornmeal - all-purpose flour - baking soda)
- 4 or 5 sprigs organic fresh cilantro
Nutrition per serving
Calories 500, Total Fat 32g (41% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 255mg (85% DV), Sodium 650mg (28% DV), Total Carb. 28g (10% DV), Fiber 5g (18% DV), Total Sugars 8g (Incl. 4g Added Sugars, 8% DV), Protein 28g
Contains:
Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Smash the cucumber
- Cut the cucumber lengthwise into quarters, then crosswise into ½-inch pieces.
In a resealable plastic bag, combine the cucumber, honey-lime vinaigrette base, and 1 tablespoon [2 TBL] oil and season with salt and pepper. Using the back of a wooden spoon or the bottom of a cup, lightly smash the cucumber. Let stand while you prepare the rest of the meal.
2
Prep and cook the shellfish
- Rinse and drain the shellfish. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the shellfish and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp or scallops. Transfer to a cutting board. Wipe out the pan.
3
Prep the fritter batter
- Using the bottom of a bowl or cup, lightly crush the hominy on a cutting board.
Crack the egg into a medium bowl, season with salt and pepper, and beat with a fork until just blended. Add the hominy and cheese blend and stir to combine. Add the cornmeal blend and 2 tablespoons [¼ cup] water and stir until just combined.
4
Cook the fritters
In the same pan used for the shellfish, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Working in batches, spoon 1 heaping tablespoon batter into the pan for each fritter to form a total of 6 [12] fritters. Cook, turning once, until golden brown, 4 to 6 minutes per side. Transfer to a plate and season lightly with salt. Cover with a clean kitchen towel to keep warm. Add more oil between batches if needed. While the fritters are cooking, finish the salad.
5
Prep the cilantro; assemble the salad
- Coarsely chop the cilantro.
- Cut each shrimp into thirds (if using scallops, cut into fourths).
In a large bowl, toss together the shellfish, smashed cucumber and vinaigrette from the bag, cilantro, and 1 to 2 teaspoons oil and toss to combine. Season to taste with salt and pepper.
Serve
Transfer the fritters to individual plates, top with the shellfish and smashed cucumber salad, and serve.
Kids Can!
- Smash the cucumber.
- Lightly crush the hominy.
- Time the fritters.
- Assemble the salad.