====== Hominy Fritters with Shrimp-Smashed Cucumber Salad ======
{{tag>Recipe Fish 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Shrimp |
|  1  | med | Cucumber (245 g) |
|  2  | tbsp | Vinaigrette |
|  2  | tbsp | Cilantro |
|  ½  | cup | Hominy (105 g) |
|  ¼  | cup | Flour (30 g) |
|  2  | tbsp | Corn Meal (10 g) |
|  ¼  | tsp | Baking soda |
|  1  | ea | Egg |
|  ¼  | cup | Cheese blend (mozzarella & provolone) |

  - Prep
    - Dry shrimp and season with salt, pepper, and cayenne pepper
    - Cut cucumber into quarters lengthwise (spears) and then chop into half inch lengths.  In a plastic bag, smash with back of spoon.  Add vinaigrette, salt, and pepper and mix.  Set aside to marinate, mixing occasionally.
    - Rough chop cilantro
    - Smash hominy with the back of a spoon
  - Cook
    - Cook the shrimp in a hot oiled pan, 1 to 2 minutes per side. Remove and set aside to cool.
    - Add egg to a bowl and whisk.
    - Add hominy and cheese, stir to combine.
    - Add flour, corn meal, baking soda, and 2 tbsp of water.  Mix into a batter.
    - Divide into six equal parts (if not eating immediately, set aside half the batter).  Cook 4 to 6 minutes per side.
    - Cut cooled shrimp into 2 to 3 pieces each.
    - Add cilantro to salad and toss.  Top with shrimp.
    - Serve fritters along with the salad.